Process Journal 25 - Action Plan for Remaining Week of the Personal Project

The personal project nears its end. With the final product nearing completion, a final planning should be taken to implement for maximum preparedness. Here is my action plan for the remaining time as well as the date by which each goal should be completed:

1. Test bottles for airtightness for use in carbonation (February 6)
2. Outline bottling and carbonation process (February 6)
3. Finish second fermentation of the kombucha (February 19)
4. Finish research for video (February 7)
5. Write script for video (February 13)
6. Research video making (February 14)
7. Film and edit video (February 19)
8. Write rough draft for final report (February 19)

This plan will help me ensure that I have covered all aspects of the Criterion for the project as awell as the report itself.

Process Journal 24 - Reflection to This Point

The Middle Years Program Personal Project is drawing to a close... To this point I have completed the major portion of the kombucha brewing process. Left for me to do is to finish the flavouring and second fermentation steps. This entry's purpose is to take a look back at the work done up to this point.

Thinking Skills Growth
The biggest impact this project has had on me is on my time management. Before, my approach to having work done was with the expectation of having a clear due date as well as clear instructions on how to complete the assignment. The Personal Project helped me to learn to look farther ahead; to have my work completed ahead of time even if the due date is indeterminate. Additionally, it helped to grow my Critical Thinking and Organization skills as I the evaluated the Criterion and instructions to determine what exactly was expected of the final product and process journal entries.

Reflection
The work up til now has mostly been disorganized and as a result, were turned in late. Despite this, I have learned to have a clear goal and plan developed before beginning the project in any capacity (research, implementation of the plan of action, etc.) The project itself has also taught me about the various chemical processes of the natural world. It has broadened my scope, especially as an International Baccalaureate learner, and allowed my global context to extend as such; many of the items we use everyday are the result of complex physical and chemical processes that allow us to use them the way we do.

Process Journal 23 - Fermentation

On January 21st, I began the process of fermenting the tea (I had additional research to complete before I made a journal documenting the process.) From Process Journal 18, here are the first steps to the process:

1. Brew approx. 1 gallon of tea (approx.4-5 teabags, 3 heaping tablespoons sugar per half gallon)
2. Cool tea completely to room temperature
3. Pour tea into large glass jar along with kombucha starter cultures
4. Place SCOBY over mixture
5. Secure handkerchief over mouth of jar using rubberbands
6. Let ferment for a few days; taste for doneness

Brewing the Tea

As detailed in Process Journal 21, I decided to use Luzianne Green Tea for the kombucha:

The tea

Boiling a gallon of water

Tea ready to brew and sweeten

One of the tea bags burst when the water was poured into the pitcher. This meant I had to strain out the tea leaves before mixing it with the kombucha cultures.

Straining the leaves

Sweetening the tea

Tea brewing

If both the tea and the kombucha cultures are not room temperature when the fermentation begins, than the SCOBY may sink in the liquid or the cultures may be 'upset'. The tea was left to cool overnight.

Tea cooling.

Mixing the Tea and Kombucha

The starter kombucha cultures given to me by my mentor were placed in the jar first.

Starter cultures in jar, SCOBY in bowl

The SCOBY!!

Tea and kombucha mixed, SCOBY placed on surface

Fermenting the Tea

The handkerchief was then secured over the mouth of the jar.

Placed in a cool dark place

The tea is now in the process of fermenting! It has been about eleven days since the tea began fermenting, and the tea will be ready for flavouring and carbonation within the next few days.

Process Journal 22 - Brewing Set Up

The basic set up for brewing kombucha is nearly always the same: a large open-mouthed container and breathable covering for fermentation, and airtight bottles for carbonation. The website Cultures for Health offers a quick guide to choosing the proper equipment in this regard.

Container

It gives several materials of which the container may be made of: glass, plastic, ceramic, porcelain, crystal, or metal. Of these, only glass is recommended for use, as glass won't react to the acidity of the kombucha cultures, nor contaminate with chemicals such as BPA. Many glass jars also have a spigot, which is helpful when filling the bottles for carbonation. Porcelain, while not ideal, is a usable alternative, though some porcelain jars may not be suitable for use with food. The source also notes that "the surface area at the top of liquid will influence the rate at which kombucha brews." The higher the surface area, the faster the kombucha will brew. 

I've decided to use a large glassware container for brewing. Originally, I was to use an Aladdin glass jar. However, the spigot proved defective and leaked nearly half of the trial brew onto the counter overnight. The new jar has worked without problems to this point.

The glass jar

Breathable Covering

Another necessary component of the brew set-up is the breathable covering. This will keep out insects such as ants or fruit flies that may be attracted to the tea while also allowing in air for the aerobic processes of the SCOBY. Loose-weave fabrics or cheese clothes, however, may allow bugs in.

I've decided to use cotton handkerchiefs for this.

The handkerchiefs

Airtight Bottles

For the second fermentation, the bottles used must be airtight. For this component, I will use empty kombucha bottles. These have been accumulated over the past few months. These may or may not be completely airtight, though they will be tested later on. In the future I hope to use Grolsch-style flip top bottles as recommended by many of the sources I have used.

The bottles

Below is an image of all of the parts of the set up together. (The jar is full with the first batch of kombucha.)

The set-up

Process Journal 21 - Choice of Starter Tea

To begin the process of brewing kombucha, the first step is to choose which kind of tea to use.

I have chosen to use green tea, for a few reasons:

• The SCOBY I have been provided with was grown using green tea; the cultures do not react well to a new kind of tea.
• Source 10 says "Kombucha cultures LOVE green tea and grow thick, healthy SCOBYs. According to Michael Roussin’s research, green tea turns Kombucha more sour in a shorter period of time making it an ideal tea for those who prefer a shorter brewing cycle." A healthy SCOBY will reduce problems in the future and shorter cycles means more product in a shorter time period.
• White tea can be difficult to obtain.
• Flavoured tea, such as Earl Grey, often times uses essential oils that can kill the kombucha cultures.
• My mentor says the taste of green tea is typically better.

The tea that will be used.

The following analysis of each kind of tea is from Source 10 - Kombucha Kamp, "Tea and Kombucha - What to Use and What to Avoid":

Green Tea

Green tea is unfermented and delicately processed using sunlight, heating & rolling, which releases its essence. It is rich in catechin polyphenols, particularly epigallocatechin gallate (EGCG). Here are some of the healing properties attributed to EGCG:

• inhibits the growth of cancer cells without harming healthy tissue
• lowers LDL cholesterol levels
• naturally anti-bacterial
• boosts immunity

Kombucha cultures LOVE green tea and grow thick, healthy SCOBYs. According to Michael Roussin’s research, green tea turns Kombucha more sour in a shorter period of time making it an ideal tea for those who prefer a shorter brewing cycle.

Process Journal 20 - Basic Information about Kombucha

Using the various sources I have accumulated, I'm going to give a better explanation of what exactly kombucha is. This information will also be included in the final video project.

Kombucha is fermented tea. The drink begins as regular tea (typically green or black) and is mixed with kombucha cultures. Microbiological culturing is a method of growing bacteria. In the case of kombucha, theses cultures take form in the SCOBY (Symbiotic Colony Of Bacteria and Yeast). When the cultures are mixed with the tea, the SCOBY, being a colony of bacteria and yeast, begins to aerobically (with oxygen) ferment the tea. Fermentation is the process of yeast turning sugar into acids (in alcoholic beverages, the fermentation process is altered to produce ethanol). The product is fermented tea, which is then flavoured and sweetened again before undergoing a second anaerobic (without oxygen) ferment in which the yeast produces carbon dioxide from sugar. This is the carbonation of the tea.

Process Journal 19 - Sources 2

Sources
(See Process Journal 17 for Sources 4-5)

1. Source 6 - Seeds of Health, "What Is Kombucha?"
2. Source 7 - Anne's Kombucha, "What is a SCOBY?"
3. Source 8 - Cultures for Health, "Obtaining a SCOBY"
4. Source 9 - Cultures for Health, "What Does a Healthy SCOBY Look Like"
5. Source 10 - Kombucha Kamp, "Tea and Kombucha - What to Use and What to Avoid"
6. Source 11 - Seeds of Health, "Choosing Teas for Kombucha"

MLA Citations (Click here)

• Source 6 Analysis

This source is from a website called Seeds of Health, a UK based resource for those interested in traditional, locally sourced, and sustainable foods. Rather than having the information on the website itself, it acts as a sort of database for a multitude of helpful articles related to traditional home cooking. The website as a whole is limited in that most links come from only a handful of sources. Also, the homepage of the site says, "Do you think that modern processed foods and intensive farming are a major cause of the current epidemic of chronic and degenerative diseases?" This can be taken as an indicator of possible bias in favor of the modern organic food movement. Nevertheless, this page in particular provides information on kombucha itself and the history of kombucha as well as the molecular composition of the drink. Some helpful information is: "The first recorded use of kombucha comes from China in 221 BC during the Tsin Dynasty."; "As the Kombucha culture digests the sugar it produces a range of organic acids like glucuronic acid, gluconic acid, lactic acid, acetic acid, butyric acid, malic acid and usnic acid; vitamins, particularly B vitamins and vitamin C; as well as amino acids, enzymes." It also gives a description of the acids mentioned above. Additionally, it gives a quick guide on the different teas that may be used in kombucha. The source is backed by references cited at the bottom of the page. Unfortunately, the source fails to answer questions such as "What is culture?". This source will be helpful in answering research questions concerning the biochemical aspect of kombucha.

• Source 7 Analysis

This source is from a website called Anne's Kombucha. Anne's Kombucha is a small company in California that produces kombucha. This source gives a description of what a SCOBY is, how it works, and some claimed health benefits of the kombucha cultures within the drink; " SCOBY stands for Symbiotic Culture of friendly Bacteria and Yeast. [...] But with all the healthy drink choices you have, and all the marketing techniques why should I choose this? And what does it really do for me? Probiotics are recommended to keep up the good bacteria in our bodies, that help break down food, and much more. The SCOBY metabolizes the organic sugar and the caffeine in the organic green and black tea resulting in a beverage that contains billions of probiotics, vitamins such as B, C, amino acids and enzymes. The healthy benefits that SCOBY offers is impressive." A limitation of this article is that the claimed health benefits of detoxification, healthy joints, digestive health, and immunity boost have not been conclusively identified in any scientific articles I have found as of yet. 

• Source 8 Analysis

This source is from Cultures for Health, a website that provides a variety of do-it-yourself guides for home items such as soaps and essential oils, as well as recipes for many kinds of food. This page details the various ways someone can obtain a SCOBY for use in the brewing process. A SCOBY may be bought; Cultures for Health offers several starter kits. A SCOBY may also be obtained from an acquaintance; this is the method I used to get my first SCOBY, from my older brother and project mentor, Nathan Bird. The third and final method is to simply grow one yourself. The steps for doing this are detailed, even giving tips on the optimal temperature for doing this. The basics of the process are as follows, taken directly from the source:

1. Purchase a bottle of raw, unflavored kombucha.
2. Pour the raw kombucha and the cooled tea into a glass jar.
3. Cover the jar with a tight-weave dish towel or a paper coffee filter. Secure the covering with a tight rubber band.
4. Ferment the tea in a warm spot, 68-85ºF, out of direct sunlight, for about 7 days.
5. After a week it is common to see a baby SCOBY developing across the surface of the liquid. A new scoby starts off as a clear film or blob and then slowly become less translucent, more white, and thicker as time goes on. If no signs of SCOBY development appear after 3 weeks, discard the batch and start over. We recommend waiting until the SCOBY is at least ¼-inch thick before using it to brew the first batch of kombucha tea. Reaching that thickness may take up to 30 days.
6. Retain the kombucha tea and the new SCOBY for making your first batch of kombucha.

This final method may be useful in case the SCOBY I obtained somehow proves defective.

• Source 9 Analysis

This source is again from Cultures for Health. The source provides descriptions and pictures of what a healthy SCOBY looks like. As problems may occur while the SCOBY is growing or fermenting, they also provide images of defective SCOBYs (i.e. moldy, dead) for the purpose of identifying potential problems. This source, coupled with advice from my mentor should protect against any serious problems with my SCOBY developing. 

• Source 10 Analysis

This source is from Kombucha Kamp, a site dedicated to providing a complete guide to kombucha, from its history to its health affects to different recipes. This page details the various teas that can be used in the brewing of kombucha and the affects that each type has on the SCOBY and on the final product. It also explains the function of the tea within the process (it acts as a 'fuel' for the cultures), as well as warns what teas to avoid when making kombucha. This source is not very limited; it completely answers questions about why tea is used and what kind to use. 

• Source 11 Analysis

This source is again from Seeds of Health. It serves the same purpose as Source 10: identifying the pro's and con's of each type of tea, as well as identifying teas that should not be used and why. Both sources warn against using flavoured teas such as Earl Grey as it may 'upset' or even kill the kombucha cultures. This source is also backed with linked resources that validate the information presented.

Process Journal 18 - Mentorship Advice 2

When I first began my trial run of brewing kombucha (see Process Journal 14), my mentor Nathan gave me a basic rundown of the process. Here are the points he gave me:

1. Brew approx. 1 gallon of tea (approx.4-5 teabags, 3 heaping tablespoons sugar per half gallon)
2. Cool tea completely to room temperature
3. Pour tea into large glass jar along with kombucha starter cultures
4. Place SCOBY over mixture
5. Secure handkerchief over mouth of jar using rubberbands
6. Let ferment for a few days; taste for doneness
7. For flavouring, add juice and/or additional sweetener 
8. For carbonation, pour fermented tea into airtight bottles; seal bottles
9. Let carbonate for upwards of a week, de-pressurizing (opening and re-sealing) bottles periodically.
10. Drink kombucha

This was the only information used for the preliminary trial run of the brew.

Process Journal 17 - Sources 1

Sources
(See Process Journal 7 for Sources 1-3)

1. Source 4 - Cultures for Health, "How to Make Kombucha"
2. Source 5 - The Splendid Table, "Making kombucha, an excerpt from 'The Art of Fermentation'"

MLA Citations (Click here)

• Source 4 Analysis 

This source is from a website called Cultures for Health. The website provides a variety of do-it-yourself guides for home items such as soaps and essential oils, as well as recipes for many kinds of food. This page in particular is a guide on the brewing of kombucha. As well as a short video guide, the page outlines the basic steps for brewing kombucha. These steps are separated into five sections: "Gather Equipment for Making Kombucha Tea", "Gather Ingredients for Making Kombucha", "Select Ingredient Ratios for Making Different Amounts of Kombucha", " Follow Instructions for Making Kombucha Tea", and "Flavoring and Bottling Kombucha". (The entire process will be detailed in a future process journal information from multiple sources as well as mentor advice.) This source in particular is unique in that it provides a chart for amount ratios:

Ratio Table from Source 1

A limitation of this page is that it has relatively no information about the SCOBY, a vital part of the fermentation process, though this information is found elsewhere on the website. Nevertheless, this source provides the basic information need to begin brewing the kombucha.

• Source 5 Analysis

This source is from a website called The Splendid Table and is written by Sandor Ellix Katz, author of the book Wild Fermentation and teacher of home fermentation workshops. The Splendid table is a home-cooking blog and podcast that details the finer points of food and cooking. The site states, "The Splendid Table has been at the forefront of food issues and policies since its inception." This page in particular is an in-depth exploration of kombucha, providing information on everything from its history (particularly its recent increase in popularity) to the conditions under which it is best made to the various ways that it can be made. What makes this source invaluable is a section that provides a variety of 'troubleshooting' tips, such as what to do if the SCOBY sinks when it is placed on top of the tea. While this is a near-perfect source for the investigation into how kombucha is made, it lacks information on the chemical processes behind it.

Process Journal 16 - Prior Knowledge

Before I started this project I had learned the basics of the brewing of kombucha. After having some Búcha tea from Whole Foods, my older brother Nathan began to brew it himself. He explained to me the basics of fermentation process (the SCOBY is a 'symbiotic colony of bacteria and yeast; the fermentation begins in the jar with a handkerchief over the top, etc.) This was the basis of my interest in the project.

Process Journal 15 - Revising Project Proposal & Criteria

As the end of the project approaches, I've decided to review and revise my proposal and criteria to more accurately and completely explain my goals for it.

Topic
My project will center around the process of brewing kombucha. Kombucha is a fermented (and usually carbonated) flavored tea. Many organic-centered groceries such as Whole Foods offer kombucha, and there are several companies that make kombucha on a commercial scale. The drink can also be made at home by any knowledgeable person that wants to. I chose to brew kombucha as my project primarily because I had already been planning to do so; from the first time I tried it, I liked it. My brother Nathan began brewing it himself, as well, which in also motivated me to try it myself.

Goal
My goal for this project to have a finished product of kombucha, brewed from scratch. To go along with this will be a short video that demonstrates and explains the process of making the kombucha.

Global Context

For my Personal Project, I have chosen the following Global Context.

Scientific and Technical Innovation

"Students will explore the natural world and its laws; the interaction between people and the natural world; how humans use their understanding of scientific principles; the impact of scientific and technological advances on communities and environments; the impact of environments on human activity; how humans adapt environments to their needs."

This context applies to the concept of the chemical processes within the kombucha as it brews: in our world, everything undergoes some sort of process to become the product we use, especially food. This also explores how we and our biology interacts with the world around us. Specifically, it will explore "how humans adapt environments to their needs." In this instance, this is an investigation of the internal chemical processes of the brewing process.

Inquiry Question
How is kombucha made and what are the internal chemical processes of this?

Criteria

1. Kombucha
1. The kombucha will be brewed from scratch using green tea.
2. The kombucha will be flavoured, using lingnonberry juice.
3. The kombucha will be carbonated.
4. The final product will total at least 48 fl oz of kombucha.
2. Video
1. The video will be made with software such as Windows Movie Maker or Adobe Premiere Elements 13.
2. The video will be footage documenting the brewing process.
3. The video will also have a voice over to explain the process.
4. The video will discuss in some detail the history and origins of kombucha.
5. The video will discuss in some detail the chemical processes of the brewing process.
6. The video will not exceed 3.5 minutes in length.

This information has also been updated in ManageBac.

Note on Labelling Process Journals

I have added labels to every Process Journal up to this point, based on the Criteria on which this project will be graded (A: Investigating, B: Planning, C: Taking Action, and D: Reflecting).  This should help in identifying the various aspects of the MYP Guidelines.

Process Journal 14 - Trial Run of Kombucha Fermentation

Started at the beginning of January, I began a trial run of the fermentation process. This was scantly documented, as the purpose of it was more to get a feel for the process before fully documenting and explaining it. The following pictures are from the end of process, once the tea has been fermented and has begun the carbonation process.

The fermentation jar after filling the carbonating bottles.
The SCOBY and some kombucha is left at the bottom.

The kombucha in the bottles at the start of the carbonation.

Process Journal 13 - Mentorship Advice 1

Over Winter Break, my brother Nathan gave advice on the use of a SCOBY he gave me for using during the project (a SCOBY is a crucial part of the fermentation process, which will be covered in a later entry). He made sure there was nothing wrong with it that might cause problems later in the process; Nathan gave the all-clear to use the SCOBY.

Process Journal 12 - Supervisor Meeting 2

On the 8th of January, I met with Mr. Chamberlain a second time to discuss my project. We looked at the progress I had made on the project itself, before focusing on the work I had done to complete the Process Journals before the end of the month. We reviewed the assessment made by Mrs. Mastin towards the beginning of the project, and discussed how my original criteria should be revised to be more specific and to better fit the MYP Assessment.