How To Deal With Chlorine In Water for Kombucha
I Have To Use Chlorinated Water For My Kombucha – Is there Any Way I Can Reduce The Chlorine?
While distilled water is the best for brewing kombucha, it might be that you have to use tap water. Chlorinated tap water contains many chemicals which are sometimes only extractable by filtering.
So if you are using tap water, then you should really look at investing in a filter of some kind. Prolonged exposure to the chemicals present in tap water can kill a culture over time. A dying culture will not be reproducing either, and any baby SCOBYs will also most probably be in a weak state.
For more on filtering your water at home and what to do if you need to use tap water for your kombucha, have a look at What To Do If You Only Have Tap Water For Your Kombucha.
In the mean time, here is what one can do to relatively easily reduce the amount of chlorine present in the water for your kombucha.
How To Reduce The Chlorine Present In Your Tap Water
Unlike some of the other chemical present in tap water, fortunately chlorine is evaporable. Here is how you can help it evaporate out of your brewing water.
Depending on your required quantity, in either a pot or kettle, heat up slightly more water than you require for your brew. Bring to the boil and continue to boil for 10 – 15 minutes. This will vaporise a large percentage of the chlorine present in the water. It will of course also sterilise it and kill any unwanted bacteria.
Oxygenating the water you are going to use by passing bubbles through can reduce the amount of chlorine present quickly. If you have a pipe and air pump – perhaps you use these already to aerate compost tea, or maybe you have an aquarium or fish tank – then that is all you need.
Let It Stand
You can also let the water stand overnight in a bowl with a large surface area. This will give an opportunity for even more chlorine to evaporate off.
What can work well is to boil the water you going to use. Then let the tea steep in the hot water in a large glass bowl. Remove the tea bags after the allotted time, and then let the whole thing sit overnight. This way as much chlorine has been eradicated as possible, your sweet tea base is ready, and it has had more than enough time to cool down, so there is no chance that the tea is too hot when your SCOBY comes into contact with it.
Why One Needs To Get Rid Of The Chlorine
Even if you are not yet able to filter your tap water for kombucha making, it is very important that you at least extract as much of the chlorine as possible. Even in the diluted amounts present in municipal water, chlorine is quite toxic. At full strength it is strong enough to be considered a chemical weapon!
Pure water, with the lowest amounts of chemicals possible is a must for good ongoing ferments. For more information on water for kombucha brewing, go to What is the Best Water For Kombucha.