Kombucha brewing method that allows for constant production of the fermented tea drink

Kombucha brewing method that allows for constant production of the fermented tea drink

Continuous brew kombucha is a popular method for home brewers, offering a steady supply of the probiotic-rich drink. Here's a straightforward guide on how to make continuous brew kombucha at home.

Preparing the Sweet Tea Base

1. Boil a portion of water (e.g., 1 litre) and steep tea bags (black, green, or blends like hibiscus) for 5-20 minutes.
2. Remove the tea bags and stir in sugar (e.g., 100g demerara sugar for 2 litres).
3. Cool the sweetened tea to room temperature by mixing with additional cold water if needed.

Starting the Continuous Brew Vessel

1. Pour the cooled sweet tea into a large glass vessel (such as a 2-3 litre jar or a kombucha brewing vessel).
2. Add the kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) and starter tea (approx. 10-20% of the vessel volume is kombucha from a previous batch, known as “backslop” or starter tea).

Cover and Ferment

1. Cover the top of the vessel with a breathable cloth or muslin secured with an elastic band to allow airflow but keep contaminants out.
2. Let the kombucha ferment at room temperature (ideally around 20-25°C) for about 7-14 days for the first batch. For continuous brew, the vessel is not emptied completely but maintained with a steady volume.

Continuous Brewing Process

1. Once the initial fermentation is complete, begin drawing off finished kombucha (usually from a spigot at the bottom of the vessel if available) periodically for drinking.
2. Replenish the vessel immediately with fresh sweet tea to keep the SCOBYs submerged and active.
3. This ongoing process can continue indefinitely, producing a steady supply of kombucha without needing to start from scratch each time.

Optional Secondary Fermentation for Fizz

1. To make kombucha fizzy, bottle some of the finished kombucha and add flavorings like fresh organic ginger.
2. Seal bottles tightly and leave at room temperature for 1-2 days to develop carbonation before refrigerating.

Important Tips

• Keep the SCOBY fully submerged to prevent mold.
• Avoid direct sunlight and extreme temperatures.
• Use at least 10% starter tea to acidify the brew and prevent contamination.
• Use clean equipment and filtered water for quality kombucha.

Continuous brew kombucha significantly reduces the time it takes to brew compared to batch brewing, including clean-up. It allows for a constant supply of kombucha, fermented for about a week before the first draw-off. A new SCOBY will form in a continuous brewer within up to 1 week, and kombucha SCOBYs will continue to grow in a continuous brewer and need to be separated from time to time. Additionally, continuous brew kombucha can also be used to brew jun. Most commercial kombucha producers use the continuous brew technique due to its ease and efficiency.

1. Continuous brew kombucha, a popular home method, efficiently provides a steady supply of the probiotic-rich drink and reduces brewing and cleanup time compared to batch brewing.
2. Incorporating continuous brew kombucha into one's lifestyle can contribute to healthy cooking and food-and-drink choices while also fitting into the home-and-garden sphere.
3. To maintain the health benefits of kombucha, it's essential to follow proper brewing techniques, including using clean equipment, filtered water, and proper fermentation time, while also ensuring the SCOBY stays fully submerged to prevent mold and maintain consistency.

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