How to Brew Kombucha (continuous brew)

I have been doing single brews for a while before I found the perfect drink dispenser for continuous brew. Single brews give you a scoby each time but you have to measure out the starter tea, remove a scoby, rinse the jar, let it ferment for a week a week and a half etc. Continuous brew is more straight forward. All you have to do is take out about 25% of the kombucha, boil the tea, let it cool and top it back up in the dispenser. You don't even have to wash it out for 6 months to a year!

I had been looking for a drink dispenser for a while. You can't just use any drink dispenser because it's not safe for the scoby. You need a glass dispenser or one that's made to keep the scoby safe. I finally found a glass dispenser from Target - the Lisa T range. It was only $40, completely within my budget and I'm quite happy with it.

Brewing method is simple.

What you need:

1 glass jar

1 cloth

1 rubber band

1 scoby

starter tea

white sugar

water

black/green tea

Batch Size	1 litre	2 litres	3 litres	4 litres
Glass jar	1.5 litre	2.5 litres	3.5 litres	4.5 litres
Water	1 litre	2 litres	3 litres	4 litres
Teabags	2	4	6	8
Sugar	1/4 cup	1/2 cup	3/4 cup	1 cup
Kombucha tea	100ml	200ml	300ml	400ml
Scoby	1	1	1	1

Instructions:

1. Boil water and turn off the heat.

2. Add sugar and stir until it dissolves.

3. Add teabags, cover and leave until the tea cools completely.

4. Discard the teabags.

5. Wash the dispenser with water or white vinegar.

6. Add cooled tea to the dispenser.

7. Add kombucha starter tea and the scoby to the dispenser.

8. Cover the dispenser with the linen cloth and secure with a rubber band.

9. Leave the dispenser in a cool, dark, dry place, away from sunlight, fruits and other fermenting foods.

10. Taste test after 10-14 days depending on the weather and the amount of tea you have boiled. It should smell like apple cider vinegar and taste tart and not sweet.

11. Decant about 2L into a flip top glass bottle and allow it to further ferment for another couple of days before refrigerating.

12. During this time you can infuse it with herbs and fruits of your choice to flavour your kombucha.

13. Boil water (the same amount should be the same as what you have decanted). Turn off heat, add sugar and stir until it dissolves. Add teabags, cover and leave until the tea cools completely. Top up the drink dispenser.

14. Once you've got the dispenser going, you can decant and top up every couple of days.

primal cavewife

How to Brew Kombucha (continuous brew)

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