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What is continuous brew kombucha? Learn how this method works using a vessel with a spigot, allowing you to harvest kombucha without starting a new batch.
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Continuous brew kombucha is a method of brewing kombucha where you continuously harvest small amounts of finished kombucha while replenishing the vessel with fresh sweet tea. This allows for a consistent supply of kombucha without having to start a new batch each time.

Detailed Explanation:

Continuous brewing involves using a larger vessel, typically a jar or a ceramic crock with a spigot. Here's how to set it up and maintain it:

  1. Choose a Vessel: Select a food-grade container with a spigot near the bottom. A 1-5 gallon container is ideal. Ensure the spigot is plastic or stainless steel, not metal that can react with the kombucha.

  2. Prepare the Starter: You'll need a SCOBY (Symbiotic Culture of Bacteria and Yeast) and about 1-2 cups of starter liquid from a previous kombucha batch. You can obtain these from a friend, purchase them online, or grow your own.

  3. Brew Sweet Tea: Brew a batch of sweet tea using filtered water, sugar (usually cane sugar), and black or green tea. The typical ratio is about 1 cup of sugar per gallon of water. Let the tea cool completely.

  4. Combine and Ferment: Pour the cooled sweet tea into your brewing vessel, leaving a few inches of headspace at the top. Add the starter liquid and gently place the SCOBY on top. Cover the opening with a breathable cloth (like cheesecloth or muslin) secured with a rubber band to keep out fruit flies.

  5. Ferment: Allow the kombucha to ferment in a dark, room-temperature (68-78°F or 20-26°C) location. The fermentation time will vary depending on the temperature and your taste preferences, but it usually takes 7-30 days.

  6. Taste and Harvest: After about 7 days, start tasting the kombucha. Once it reaches your desired level of tartness, you can begin harvesting. Use the spigot to draw off about 20-30% of the kombucha at a time.

  7. Replenish: After harvesting, immediately replenish the vessel with fresh, cooled sweet tea. This maintains a consistent volume and keeps the fermentation process going.

  8. Repeat: Continue to harvest and replenish as needed, tasting the kombucha regularly to ensure it's to your liking.

Pro Tip:

Regularly check the SCOBY for excessive yeast buildup or signs of mold. A healthy SCOBY should be creamy white or slightly tan. If you notice any unusual colors (black, green, or blue) or fuzzy mold, discard the SCOBY and start over with a fresh culture.

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