Making Kombucha using the continuous brewing method means you’ll always have plenty of Kombucha ready to drink or flavor in a second ferment. Here’s how to do it.
Supplies for continuous brewing
In addition to the basic Kombucha ingredients listed here, you’ll want to have a jar with a spigot. There’s some debate over the best materials for the jar and spigot. The biggest thing to watch for is something non-metallic, although I think I’ve heard stainless steel is okay. Most people like to avoid plastics to prevent any weird chemicals from leeching into the KT. I went with the cheapest, most available option of a glass sun tea pitcher with a plastic spigot.
Keep about half of the finished KT and the SCOBY in the jar and bottle the rest. Brew about half a gallon of tea. I use two black tea bags, one green tea bag and one half to one cup of sugar. Let it cool and add it to the jar with your finished KT and SCOBY. Since you replaced half of the KT, you’ll want to wait a couple of days before drinking from the new batch. After that, you can drink some fresh from the tap every day. Just replace what you drink with fresh sweet tea. Because you are only adding a small amount of fresh tea in relation to the KT, you can drink a little every day without the wait time. I like to keep a small pitcher of sweet tea in the refrigerator to replenish what gets taken out each day.
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