We brew kombucha on repeat using the continuous brew method—bottling one batch and starting the next on the same day. It’s a simple process we follow every 7–10 days, and it keeps our kombucha fresh, consistent, and always fermenting.
Instead of using a brewer with a spigot, we use a glass fermenter from our Kombucha Making Kit. It’s easy to rinse between batches and makes the whole process feel approachable and low-maintenance.
Once the SCOBY is removed, we bottle the finished kombucha and pour fresh sweet tea right back into the jar to keep the cycle going. No need to start from scratch each time, and no wasted downtime between brews.
This is how we keep kombucha in our fridge all the time—without overthinking it.
Want to give it a try? Grab our Kombucha Kit here:
https://farmsteady.com/products/kombucha-making-kit