Anaerobic Brew Kombucha

[WTEA]

I have been reading many threads about kombucha. Since bacteria and yeast is able to produce in both Aerobic and Anaerobic environment. Why can't we do Anaerobic fermenting like beer.

The only thing I see if brew anaerobic method we don't have the scoby. Since most of bacteria and yeast is from the starter tea. Yes there bacteria and yeast attach to there scoby.

Is there any drawback if do Anaerobic fermenting kombucha? I think Anaerobic method is more hygiene less problem with molds and contamination.

 

[jimmyjusa]

I have been reading many threads about kombucha. Since bacteria and yeast is able to produce in both Aerobic and Anaerobic environment. Why can't we do Anaerobic fermenting like beer.

The only thing I see if brew anaerobic method we don't have the scoby. Since most of bacteria and yeast is from the starter tea. Yes there bacteria and yeast attach to there scoby.

Is there any drawback if do Anaerobic fermenting kombucha? I think Anaerobic method is more hygiene less problem with molds and contamination.

The acid from the starter is supposed to be enough to inoculate the batch from bad bacteria and mold. The good thing is you can always try a batch doing the anaerobic method once your Scoby is thick enough to split.