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Kombucha Homebrewing Workshop, 4.13.14

  • Apr 13, 2014 · 3:00 PM
  • This location is shown only to members

Hello Everyone
Fellow NYC Ferments member Ivy Branin will be offering  kombucha classes starting this Sunday, April 13.  The SAME class will also be offered on May 4 and June 8. See details below: 


Angela Davis

NYC Ferments Co-organizer

Reveal the Ancient Art of Kombucha at a Homebrewing Demo

The secret to making kombucha is that there’s not one way to do it. Created from sweetened tea and a yeast culture, the final product depends on factors like the addition of sugar or juice, the level of carbonation and the amount of time it’s allowed to ferment. Because of this delicate balancing act and its purported health benefits, those who make it from scratch are standouts in the DIY health community.

Dr. Ivy Branin is one of the concocters who have mastered this revered drink. When she first tasted kombucha in naturopathic school, she disliked the flavor so much that she tossed it in the trash. But after giving it another chance, she became hooked and determined to make the beverage herself. Her naturopathic studies, and even her background in biochemical engineering, led her to eventually conquer the kombucha recipe, and she has been homebrewing the drink for over seven years now.

The experience starts at the very beginning, as Ivy describes the early history of the beverage and its health benefits. After boosting your kombucha knowledge, watch Ivy perform a step-by-step demo on how to brew the elixir. As she goes through each stage of production, Ivy discusses the science behind what’s occurring and what you can expect in your future homebrew endeavors. See how the process moves from tea to yeast culture to the final bottling, and afterwards get a tasting of Ivy’s flavored variations. Go home with a culture, starter materials and the know-how needed to brew your own impressive.

Cost: $50.00

Pre-registration required!  Click here to register.

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  • Marilyn

    KOMBUCHA QUESTIONS: Hi, I couldn't make this meeting, but have a couple of questions about kombucha for anyone in our group who is a brewer.
    I just brewed a jar using directions from the book Kombucha! by Eric and Jessica Childs, and using a scoby someone had brought to Zack Shulman's party. First fermentation seemed to go fine, I bottled it two days ago in swing-top bottles. All of the brewing is taking place in a range of 70-74 degrees. I don't really know how long it's likely to take for the second fermentation, and I did see some bubbles rising in the bottle when I picked it up last night. 1) how long might it take to be reasonable bubbly? 2) is there a chance of this kind of bottle exploding? Also, I don't know how big scobies are supposed to be. The one that I got at the party seemed big, while the new scoby was a lot thinner, possibly because I only brewed a half gallon this time. 3) Is a thin one big enough to brew a gallon of new kombucha? Any comment would be appreciated!

    May 14, 2014

  • Ivy B.

    April 12, 2014

  • Ivy B.

    If you have RSVP'd for this class, don't forget to register at

    April 12, 2014

3 went

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