In this video I’m talking about what continuous brew kombucha is. I’ll also explain how I do continuous brew then talk about some of the pro’s and cons.
There are 2 ways to make kombucha. Batch brew and continuous brew. Batch brew is where you add all your ingredients then wait 2 weeks for the tea to ferment into kombucha. Continuous brew is where you have a system set up that allows you to take out some (25-30%) of the kombucha then add back the same about of fresh tea. Because the ratio of kombucha is much higher than the fresh tea, the fresh tea will convert within a few days. Thus creating a brewing system that is constantly brewing fresh kombucha.
Some people prefer this type of brewing while others hate it. I’ll share my thoughts as well.
The jar I’m using in the video is a 1 gallon jar. With 1 gallon I can make 6 16oz bottles of kombucha. With continuous brew I remove 2 of these 16 oz bottles then immediately add back that same amount of fresh tea. Just pour the fresh tea into the jar over the SCOBY. It’s ok if the SCOBY sinks. It will float back up. In a few days the new tea will have converted over to kombucha. Then you start the process back over. Remove 2 bottles of kombucha, add back 2 bottles worth of fresh tea.
To make and store my tea I use a ½ gallon ball jar. Add 1.5 cups of sugar and 10 tea bags. I fill the jar up to the 6 cup mark. I’m making my tea condensed to store it. Before I add the fresh tea to the kombucha I’ll dilute it with water. Two cups of my condensed tea equals 4 cups once I dilute it. I do this to save room in my fridge. 1 batch of tea usually last a week.
If you have any questions please leave me a comment. Thanks for watching.
Connect with me on IG: https://www.instagram.com/kombuchaliz/
There are 2 ways to make kombucha. Batch brew and continuous brew. Batch brew is where you add all your ingredients then wait 2 weeks for the tea to ferment into kombucha. Continuous brew is where you have a system set up that allows you to take out some (25-30%) of the kombucha then add back the same about of fresh tea. Because the ratio of kombucha is much higher than the fresh tea, the fresh tea will convert within a few days. Thus creating a brewing system that is constantly brewing fresh kombucha.
Some people prefer this type of brewing while others hate it. I’ll share my thoughts as well.
The jar I’m using in the video is a 1 gallon jar. With 1 gallon I can make 6 16oz bottles of kombucha. With continuous brew I remove 2 of these 16 oz bottles then immediately add back that same amount of fresh tea. Just pour the fresh tea into the jar over the SCOBY. It’s ok if the SCOBY sinks. It will float back up. In a few days the new tea will have converted over to kombucha. Then you start the process back over. Remove 2 bottles of kombucha, add back 2 bottles worth of fresh tea.
To make and store my tea I use a ½ gallon ball jar. Add 1.5 cups of sugar and 10 tea bags. I fill the jar up to the 6 cup mark. I’m making my tea condensed to store it. Before I add the fresh tea to the kombucha I’ll dilute it with water. Two cups of my condensed tea equals 4 cups once I dilute it. I do this to save room in my fridge. 1 batch of tea usually last a week.
If you have any questions please leave me a comment. Thanks for watching.
Connect with me on IG: https://www.instagram.com/kombuchaliz/