“Tired of unpredictable brewing times for your kombucha? Worried about the health of your SCOBY pellicle? Look no further! The AutoBooch has your back!
Don’t know what a SCOBY is? Have no fearwe cover that here.
A growing number of people drink kombucha, for a variety of reasons. Known by various names, such as ‘mushroom tea’ or ‘Manchurian Mushroom,’ the etymology behind the strange word is not definitively known. My favorite origin story comes from the legend of the Korean physician Kombu, whom prescribed it to the Japanese Emperor Inyoko, in the fifth century. Hence the word ‘Kombu Cha’: the tea of Kombu. I apply the se non vero, ben trovato rule and choose this one.
There are several purported health benefits, including probiotics, useful enzymes and malic acid and other beneficial acids, but there is no scientific consensus yet. I personally drink it because I like the taste.
However, the process of brewing kombucha is not the simplest, especially at first. Part of the problem is that the times for the primary and secondary fermentation stage can vary quite a lot, requiring regular testing to see if it has adequately macerated. This project helps make this part of the process more predictable by controlling the temperature using a Raspberry Pi, a relay, and a heating pad.
I’ll sneak in a bit of science, and end with some pro tips for the adventurous.”