Continuous Brew Kombucha

How to Make Kombucha Using the Continuous Brew System and Why you would want to Continuous Brew Kombucha

Our family has been making Kombucha for years and this health-boosting drink is a favorite in our house. Many of my friends and family have been gifted a “Baby Kombucha” as my kids call the SCOBY (Symbiotic Colony of Bacteria and Yeast).

What is Kombucha?

From a previous article:

“Kombucha is a fermented sweetened tea that has been around for centuries. It is slightly tangy and slightly sweet, and a great treat on a summer day. Just as with water kefir, Kombucha can be double fermented into a fizzy soda with a slight fruit taste.

Kombucha contains high levels of antioxidants, b-vitamins, probiotics and glucaric acid. It has been reported to have a variety of health benefits including:

  • liver detoxification
  • improved pancreas function
  • increased energy
  • better digestion
  • improved mood (helps with anxiety/depression)
  • kills Candida (yeast)
  • helps nutrient assimilation”

Kombucha has gained popularity in recent years and there are some pre-made commercial versions available and while they taste great, homemade versions are a much more frugal alternative (and equally delicious in my opinion).

 Continuous Brew vs. Batch System

For years I had been brewing with the batch system for making kombucha and while I still really like that method, I’ve found that the continuous brew method is easier to fit in to our schedule now. As the names suggest, the batch method is where kombucha is brewed in batches and re-started with each batch by using the SCOBY “baby” and some of the liquid from the previous batch.

The continuous brew method involves removing only some of the liquid each time and replacing with the same amount of fresh brewed sweetened tea. This yields a fresher brew (in my opinion), helps it brew faster (good when there are 6 people consuming it each day) and takes up less room on the counter. This article from Cultures for Health explains more how to continuous brew in more detail and this article from the Weston A. Price foundation talks about the benefits of continuous brew.

From that article:

“The benefits of continuous brewing are both practical and nutritional. They include:

Less risk of mold and other contamination in kombucha batches, as once established, the liquid maintains a far more acidic environment, more hostile to outside invaders because of smaller amounts of free sugar and a greater population of good bacteria and yeast.
• Less overall work to produce more overall volume.
• More consistent supply of kombucha (a few bottles every day or every few days rather than having a large batch all at once).
• A broader array of bacteria and other beneficial compounds in the final product.”

Continuous Brew System:

The main difference in the methods is that continuous brew uses a container with a spigot so some of the brewed kombucha can be removed without disturbing the rest of the brew. Selecting a good container is important, as Cultures for Health explains:

Size. A continuous brew container should hold between 1 and 5 gallons.

Material. Kombucha should be brewed in glass or porcelain. Ceramic, plastic, crystal, and metal are problematic and generally should not be used.

Spigot. A continuous brew container should have a spigot located near the bottom of the container so kombucha can be drawn off without disturbing the contents at the top of the container. Do not use a container with a spigot that has metal on the inside of the container! Metal in contact with the Scoby is detrimental. Be sure to test the container and spigot thoroughly for leaks prior to filling it with the Kombucha mixture.

Cover. A cover serves two purposes. It should allow the gases created during the fermentation process to escape while keeping out transient yeast and bacteria as well as pests such as fruit flies and ants. If the container has its own cover, determine that the lid is not airtight so the gases can escape properly. If the container does not have a built-in cover, use a tight-weave towel, paper towel, coffee filter, etc. to cover the top. We also recommend securing the cover with a tight rubber band to prevent infestation by fruit flies and ants.”

We have this three gallon glass dispenser (in picture above) because I found it on sale and it has a non-metal spigot and holds enough for our family. I have several friends who use a two gallon mason jar type jar with a spigot or this 2.5 gallon smooth glass jar with a spigot. Really any glass or ceramic jar with a spigot works as long as the spigot isn’t metal though you can also replace the spigot with a plastic version to make any jar work.

How to Get a SCOBY?

SCOBYs are living and thriving colonies of bacteria and unfortunately, you can’t just pick one up at your grocery store. There are a couple ways to acquire a SCOBY.

  • If you know anyone who already brews Kombucha, ask them for an extra SCOBY and they will probably be glad to pass one on. the SCOBY has a “baby” every batch or two and this baby can then be used to brew Kombucha. This is the best way if you are able to find one.
  • You can order a SCOBY from an online source. Just make sure the source is reputable. I’ve seen SCOBYs on sites like ebay or amazon, but prefer a trusted site like Kombucha Kamp

Once you have a SCOBY, the actual process of making Kombucha is very easy!

Making Continuous Brew Kombucha:

Equipment.

  • One glass jar (With spigot if continuous brewing)
  • A wood stirring utensil (never use metal in contact with a kombucha scoby!)
  • Cheesecloth, a coffee filter or kitchen towel to cover
  • A rubber band to secure the cover

Ingredients:

Cultures for health offers this handy chart for proportions and it can be increased to fit your container size:

Screen Shot 2013 05 23 at 3.43.52 PM Continuous Brew Kombucha

How to Brew:

  1. Prepare the sweet tea. I use 2 tablespoons of loose tea, 2 family size tea bags or 8-10 small bags per gallon of water. Add 1 cup of regular sugar per gallon(organic preferably) Do not use honey!
  2. Let tea cool to room temperature and make sure it is really cool! This step is very important as too hot of tea can kill your SCOBY.
  3. Once tea is completely cool, pour into glass jar, leaving about 20% of the room at the top. Pour in the correct amount of  liquid from a previous batch of Kombucha or if starting from a dehydrated SCOBY, pour in 1/2 cup from a store-bought bottle of Kombucha. If you don’t have starter liquid, vinegar can be used instead.
  4. With very clean hands, gently place the SCOBY at the top of the jar of tea. It should float, though if it doesn’t just let it fall and don’t stick your hands in the tea!
  5. Cover the jar with the coffee filter or cloth and rubber band tightly (flies love this stuff!)
  6. Put the jar in a warm (around 70-75 degrees is best) corner of the kitchen where it is at least a few feet away from any other fermenting products.
  7. Let sit to ferment for around 7 days, though the length of time may vary depending on your temperature. You can taste test the Kombucha to see if it is done. It should taste tart but still very slightly sweet also.
  8. At this point, Kombucha is ready for a second ferment. If you aren’t doing the second ferment, just pour the kombucha into another jar or jars with airtight lids and seal until ready to drink.
  9. For continuous brew, we dispense in to several quart size mason jars with plastic storage caps (don’t use metal!), leaving about 20% of the room on top.

Second Ferment (How to Make Soda!)

Kombucha can be consumed as soon as it is done brewing, but adding fruit juice or fruit can make Kombucha carbonated and slightly sweeter, which is often more appealing to kids. It is an easy second step too!

  1. Dispense the kombucha in to mason jars with plastic lids or these type of grolsh bottles, leaving about 1/5 of the room at the top for add ins.
  2. Add fruit juice to almost fill the jar, or fresh fruit of choice and then cap tightly to allow the mixture to carbonate.
  3. Leave out at room temperature for 2-3 days to allow to carbonate, but check it carefully as pressure can build up and break the jars if left for too long.
  4. Store in fridge until ready to drink.

Our favorite add-ins:

  • Minced ginger root and blueberries
  • 1/2 organic lemon (quartered) and 1/2 tsp grated ginger (tastes like Sprite)
  • Minced ginger root and citrus
  • 1/4 cup fresh or frozen berries
  • Mango
  • prunes and vanilla (Dr. Pepper/Cream soda type taste)

For more specifics, this video from Cultures for Health shows how to brew kombucha (batch method):

Special Notes for Continuous Brew:

Some helpful notes from Cultures for Health:

“Timing Harvesting and Feeding. If desired, harvesting and feeding can be done every 3 to 14 days. We suggest weekly as that is the method used by most people. If you wish to draw off kombucha to drink daily but only feed the mixture weekly, be aware that kombucha drawn off at the beginning of the week is likely to have a higher sugar content than kombucha drawn off later in the week (further away from when sugared tea was last added).

Controlling Sugar Content. It is a bit more challenging to control the sugar content of the kombucha when using a continuous-brew system. If low sugar content is an important factor for you, be sure to draw off all the kombucha you will require first before adding the fresh sugared tea. We also recommend allowing the new sugared tea an adequate fermentation period prior to the next draw. For example, if you require kombucha with a low sugar content, we would recommend drawing off 2 to 3 weeks’ worth of kombucha from the brew system prior to adding the new sugared tea. We would then recommend waiting 2 to 3 weeks before the next draw to ensure the batch has fermented sufficiently.

Ongoing Cleaning of the Brewing Vessel and Spigot. We recommend only cleaning the vessel and spigot when warranted; for example, if the spigot becomes clogged with yeast particles or if too much yeast debris builds up in the bottom of the container. To clean the system, remove the kombucha and scoby and set aside in a safe container. Clean the system thoroughly using vinegar if possible. (Soap can be used but the container must be rinsed very thoroughly several times as soap residue will be detrimental.) Once the system is clean, the kombucha and scoby can be added back to the vessel, sugared tea can be added, and the process can resume.

The Large Scoby. One side effect of the continuous brewing system is the development of very large scobys as the scoby will generally cover the entire surface area of the liquid. The primary issue with large scobys is that after some time they grow very thick and take up valuable space in the container. While a giant scoby can be a fun thing to show off and possibly make a great prop for Halloween, you may want to reduce its size to allow more efficient fermenting. A very large scoby can be cut up using a non-metal utensil, and pieces distributed to friends for making their own kombucha. ”

Reader Comments

  1. Amyc1085 says

    Oh I can’t wait to make this!! Just ordered my Scoby and I am now about to order tea. Just wondering which specific tea you order in bulk from Mountain Rose Herbs, and what is an appropriate amount for beginners. Thank you :)

  2. says

    My family loves kombucha! I made about 2 gallons at a time with the batch system. Our latest batches don’t have much fizz as they used to have. Has this ever happened to you? I wonder if I should start over making a new SCOBY from plain store-bought kombucha.

    • says

      Unfortunately, you can’t make them from store bought anymore since the new regulations made them get rid of the .05% alcohol so they don’t create a scoby now…. Could be a problem in the batch method… what kind of sugar are you using?

      • Sarah says

        Thanks, Katie. That’s unfortunate about the alcohol level – good to know. I’m using plain old white sugar, same as always. I let the scoby sit for a couple months, feeding it a few times but maybe it died from neglect.

      • Patti says

        I just recently started a batch of kombucha from a store bought bottle of kombucha. It appears to be going fine, the scoby has grown to be about 3/4 inch thick and I just finished bottling my kombucha to make the soda.

          • Patti says

            GT’s enlightened – Original Raw Kombucha. It’s the only brand I’ve seen sold out here in Arizona.

          • discob75 says

            I successfully created a very nice healthy SCOBY from GT’s enlightened – Original Raw Kombucha, also. The result is delicious, too.

          • Lauren Baldwin says

            How do you make Kombucha from the GT enlightened brand? I live in Alaska so getting stuff shipped here is ridiculously expensive. We have the GT’s original raw kombucha here (I drink it all the time, but would love to start making my own). Do you just add the whole raw kombucha bottle to the glass container, add the tea and sugar and let ferment for 7 days?

        • disqus_vlVD5zfeLd says

          You made me curious about the Kombucha in my refrigerator and sure enough it contains .05% alcohol so I am going to give it a whirl and try to create my own scoby from it. Thanks!

          The brand is Reed’s Organic Raw Kombucha.

      • Robin Lommori says

        I’ve got some kombucha from celestial seasonings and it has a warning label for that 05% alcohol, hoping to get a good scoby out of it!

    • sofia says

      Hi Katie. I’m going to order my scoby and hydrate to make the tea.Do i order the kit or just the scoby? Im new to this. Also to do the second fermentation to make soda, you just pour the liquid out throug the spigot with out disturbing the scoby, right? And replace with cooled tea? Thank you

  3. Caitlin says

    So when I take liquid out, do I put the same amount in? Or restart the above methods with the scoby?

  4. Tim Hibbetts says

    I must be doing a continuous brew, but I use a siphon. I have my one-gallon batch, pull 4 bottles (washed GT Dave bottles), then refill it with the tea and a cup of sugar. I can pull another 4 bottles 5 days later and have consistent results. Otherwise I have to wait 7 days to get 5 bottles. I love math!

    • cary says

      hi tim, can you elaborate and walk me through exactly how you siphon? what materials are you using? i am interested in the continuous brew but would rather not have to buy a new vessel with a spigot as i already have a 2.5 gallon glass jar. thank you!

  5. Kristi Hard says

    When you do the second fermentation for a fizzy fruit version, you remove the original SCOBY – correct?

      • sofia says

        Hi Katie. I’m going to order my scoby and hydrate to make the tea.Do i order the kit or just the scoby? Im new to this. Also to do the second fermentation to make soda, you just pour the liquid out throug the spigot with out disturbing the scoby, right? And replace with cooled tea? Thank you

  6. Ally Huang says

    Just ordered my scoby, cant wait to do this. Can you tell me what kind of tea you order from Mountain Rose herbs? Also, i want to use organic Coconut palm sugar, would that work?

  7. Joaquin says

    If it is unsafe to use a plastic container to brew kombucha, why is it all right to use a container with a plastic spigot?

    Won’t chemicals from the plastic spigot leech into the kombucha?

  8. Allegra Smith Wetzel says

    Hi Katie, I’ve made continuous brew kombucha in the past but have discontinued due to pregnancies and nursing babies. Do you drink while pregnant and/or nursing?

  9. Joli says

    My first ever kombucha is brewing right now…so excited to try it! My youngest child is 16 months old…at what age do you introduce kombucha to your children?

  10. Kate Miller says

    I want to mention gelatin comes from beef hooves, and as a vegan, I use agar agar flakes for a much healthier jelled product, vegans also do not use honey, and maple syrup is my preferred sweetener Just an FYI We get our protein from plant based sources only.

  11. Jaclyn Mamer says

    Wow! When I started reading, I knew nothing of this drink and now I’m pretty certain I will be getting my own SCOBY. What do pediatricians have to say on giving children a beverage with 1% alcohol? I’d love my girl to benefit from this!

    I see people who say theirs is blueberry flavored. Do they add blueberry juice in second phase or are they using blueberry in phase one?

  12. Michelle says

    Katie – I had my first bottle of Kombucha (raw with Ginger) last weekend, trying to help get over a stomach ache and I was immediately hooked! I knew I couldn’t keep forking over the $3 a bottle so I’ve decided to start my own continuous brew thanks to your post. I’m wondering, when you add dates and vanilla, is it vanilla extract? Or some vanilla bean? Roughly how much of each are adding to the equivalent of 8 ounces? (This flavor is the most likely to get my husband on board so I wanted to make that right away.) :)

  13. sfg4u says

    I tried to do the second ferment but it didn’t carbonate and after three days gave me another little SCOBY on top. Do you know what I might have done wrong? I added cranberry juice and used quart mason jars with plastic lids.

    • says

      Was it pure cranberry juice? Im guessing either it wasn’t fermented strongly enough the first time (the first run takes the longest and then it will be faster to add in subsequent times) or there wasn’t enough sugar in the cranberry juice to create carbonation.

  14. Kirsten Cleigh says

    I’ve been reading about how to make kombucha and wanting to try it! I tasted store-bought kombucha recently and it’s delicious, but expensive, so I’m very interested in making my own, especially since I’ve heard it can really help with autoimmune issues and I have a little psoriasis. So far I’ve only heard about the batch method, but I really like the idea of a continuous brew method! I think I’m going to pick up some kind of large jar with a spigot and get started as soon as I find someone with a scoby to share! Thanks for the great post Katie!

  15. Lillian Meyer Bristol says

    You said you use Black Tea. Can you use any tea, and if you use herbal, do you still get the “energy” from the Kombucha?

    • says

      Yes, although a lot of sources recommend using 1/2 black tea and 1/2 of one of the approved herbal teas as the kombucha does best with some of the tannins from the black tea…

  16. Sheila Holben says

    Do you still use the water from the Berkey water filter? It’s crossed out in the directions so I was wondering if you had encountered any issues?

  17. discob75 says

    I just harvested my first batch of continuous brew. It took a few weeks as my SCOBY was still a bit small as she was homegrown from a bottle of store-bought kombucha.

    She’s now nice and big and beautiful! I harvested nearly a gallon and a half.

    3 liters are second-fermenting with lemon and ginger, a fourth with pomegranate juice. The remaining is in the fridge being drunk plain.
    It is perfect!

    Thanks so much, WM for introducing me to kombucha in the first place and giving me the tools and know-how to set up my own system. It’s so worth it, and pretty awesome to drink something so healthful that I produced myself.

    I’m not a mama, I’m a guy, but I have implemented sooooo many of your ideas and recipes. For about three and a half months now, I eat paleo, make my own deodorant, body wash, laundry detergent, shampoo, etc. I oil cleanse. I spray magnesium oil every night. I eat a tablespoon or two of organic coconut oil everyday. I grow my own organic vegetables and herbs on my patio. Whenever I am about to eat something or use it externally, I check the ingredients and ask myself, “Would WM approve?”..lol.
    I have quit smoking, drinking, and binging. I’ve quit taking my anti-depressant. My testosterone levels are going up and stabilizing, and I’ve lost 20 lbs so far.

    Best of all, I feel terrific!!!! You have really helped turn my life and health around.
    Just simply, THANK YOU!

  18. Nancy Dougherty says

    Hi! Thanks for the awesome article! I went to order the 3-gallon jug you mentioned and pictured, but the description says it’s crystal, not glass. Is it actually glass and just branded as crystal? The article mentions that crystal can be bad for Kombucha fermenting.

    Thanks!

  19. Justin says

    I’m on my 2nd continuous brew and I’m wondering if I can remove the scopy->divide it-> then return part to continuous brew and start another. My question is, is it ok to remove->cut->return the scopy to the continuous brew container without cleaning it out?

  20. Lindsay says

    Have you heard concerns related to the teeth and drinking Kombucha? It’s very acidic, from what I understand – is it ok to drink it daily, weekly, monthly?

  21. Hugh says

    Hi there! I’m new to Kombucha and excited to try continuous brewing. Based in the UK I’ve been looking at the following two vessels. Could you please tell me which you think is more suitable? (I’d like to begin brewing on the small side). The first vessel’s tap is higher up. . I wonder if this is an advantage as it allows room beneath for yeast sediment to build up undisturbed and it seems you only need to draw off half of the liquid anyway?

    http://www.amazon.co.uk/gp/aw/d/B00CYIUUDI/ref=aw_ls__1?colid=11HCK6RI1N2AY&coliid=I3LTTF4SKACUQ9

    http://www.captaincooks.co.uk/jamie-oliver-drink-up-drinks-dispenser/p4810#tdesc_9

    Any advice would be much appreciated!

    • sean says

      If the spigot is metal but at the bottom and never actually touches the scoby is this a problem? Does it harm the brewed kombucha also??

  22. Queenie says

    HI i recently got a gift a nice big healthy scoby. when i got home (i live very remote and the nearest store is an hour away by boat) i had nothing to properly keep it in, and put it in a sterilized tub that is about 1.6 litres big. that was 3 days ago. I have found a nice 2 litre jar now and am wondering if i should move it now or wait till the week is up to move it? the tub its in is food grade plastic and i am not super worried about the plastic leaching, i am more worried about the scoby being unhappy. any advice is greatly appreciated and needed asap. btw the scoby is doing fine in there and looks to be doing its job so i am reluctant to move it but i also want it to be in the best environment for long term brewing! thank you in advance! you can email me mamazonscreations@gmail.com

  23. dagrose says

    I bought the 3 gallon container you recommended from Amazon, the Westbury witha plastic spigot and when it turns out it is crystal. It is the one you show in the picture but I am reading that crystal is not recommended. I am confused.

  24. Tia Persons says

    My friend gave me her baby scoby a week ago and I’ve had it in my fridge ever since. Is it sill ok to use? I just haven’t had time to purchase a container.

  25. Luda says

    I just made my first batch i had to use vinegar to start with and i waited 11 days until another scoby grew. It taste little carbonated but very vinegary, with almost no sugar taste. My question is, do i seporate scoby from the tea and leave it in the fridge until im ready to make another batch? Or do i live it in the tea and store the whole big jar in the fridge until im ready to brew another batch?

  26. Umm Talha says

    hello wellness mama! i love your blog! I was curious, do you know the alcohol content of kombucha? I hear wonderful things about it but I am Muslim and we can not consume alcohol. are there any alcohol free brews?

  27. Kim says

    I’d love to start fermenting but I am nervous it would turn bad and get us sick if I don’t notice it. I live in Puerto Rico, is there such thing as too humid and too hot for fermenting?

  28. Veronica says

    thank you for this post. I was concerned about the container you are using to brew and I found this on the Cultures for Health website:
    “Crystal: Crystal contains lead. do not use crystal to brew Kombucha”

  29. melanie says

    I would like to report that after reading the discussion board, I have successfully grown my own SCOBY from store bought Kombucha. I looked for bottles that had the .05% Alcohol content. It has been really exciting to watch it grow. It has been a slow process as I started growing it in a very small batch due to the high cost of the store bought kombucha. Once I grew a small SCOBY in an old pasta sauce jar, I transferred all of the kombucha and the SCOBY to a large glass container like the one shown above. I am now growing a large SCOBY that will allow me to produce large amounts of kombucha. I can’t wait to drink it. Thanks for all of your posts.

  30. Vickie Miller Parker says

    I just drew down by first batch from a continuous brew so I could bottle it. The newly formed SCOBY that was on the top ended up on the bottom as I drew the liquid out, sitting atop its Mama. When I added the new bath of sugared tea (to replace the old) the baby stayed on the bottom of its Mama in the bottom of the container. Now, obviously, a 3rd SCOBY will form on the top. Did I do something wrong? Is there a way I could have added the new sugared tea without disturbing the top SCOBY so that one just grew a little bigger and stayed on top?

  31. Jmwfarmer says

    I have used your instructions with great success and I’m very pleased with the Kombucha tea. We never have enough tea between batches because we like it so much. I want to increase my vessel size. I wanted to make 5 gallons continuous in a stainless steel 7.5 gallon pony keg. Will this vessel work for me?

  32. DanielleV says

    I ordered a scoby online to start my first batch of continuous brew :) would you recommend starting with adding some store bought kombucha that has been flavored and is fizzy or should I stick with vinegar?

  33. maryalma says

    I am interested in this discussion, I have tried green tea kombucha in a tea bag from yogi teas, is this the same thing? I am extremely sensitive to any form of sugar, even using a little too much stevia can affect my insulin levels and cause low blood sugar reactions. Any idea how much sugar remains after fermentation? I am anxious to increase my probiotic use, my immune system suffered a major blow 10 years ago when I developed staph osteomyelitis in my spine after back surgery. I had major hemorrhaging requiring emergency surgery and 6 weeks of IV antibiotics but was left permanently disabled (previously was a family physician and distance runner) and susceptible to every infection that comes along. I have to severely restrict carb intake due to hyperactive insulin response so yoghurt is out. I take probiotic capsules but want to go with natural homemade solutions whenever possible so I have more control over quality. I found this website a few weeks ago and have been enjoying trying homemade health, skin and hair products. I still would love to get my husband converted but he is an engineer and thinks homemade can’t possibly be as good as commercial products. We do some organic gardening, but it has taken 30+ yers to get him this far.

    • Sarah says

      Hi MaryAlma,
      I’m assuming you are not diabetic, but rather you are just sensitive to sugars and carbohydrate, right? I have type 1 diabetes and have never had to take insulin for kombucha, though I do have to take a lot for yogurt. In fact, the more I drink probiotics like kombucha and water kefir, the less insulin I have to take total. But I also have fewer lows, so basically, my numbers are more stable. I have never noticed taking probiotic capsules having any effect on sugar levels.

      Your response to stevia sounds like your body puts out insulin in response to taste, rather than sugar content, as stevia tastes sweet but has no sugar. Unless the kind of stevia you use is mixed with sugar alcohols (like most of the popular brands are), in which case, you might be sensitive to the ingredients added in with the stevia. Or maybe it is whatever you are putting the stevia in (for example, plain coffee causes blood sugars to rise and then drop).

      If you are worried about it, just try a bottle of store bought kombucha before starting your own brew. (My favorite brand is LiveSoda, which incidentally, made a scoby when my husband left out a bottle with about 1/4 cup of Kombucha in it.) Watch how you respond. It does not raise my blood sugar at all, so maybe it wouldn’t have enough sugar in it to bother you. But the only way to know is to try. Good probiotics and enzymes tend to help digestion, and I hope it helps you!

  34. says

    I have been drinking kombucha for years, making my own off and on. I recently heard that it is full of fluoride, due to the teas (black and green) it is prepared with. Just wondered what your thought are on this–I LOVE kombucha and am hoping it is not bad for my health!

  35. Bill says

    The starting gravity of that recipe is 1.023 which in any other fermentation would yield 2.17% abv. Is the SCOBY yeast that different somehow or does the bacteria eat the alcohol? Just curious about the science? Nice site by the way.

  36. Jessica says

    I just bought the large container you have, from the link you also provided. After re-reading, I realize you write that you don’t recommend using a crystal container although the one you use, and the one I bought is crystal. So, no problems with that?

    Thanks in advance

  37. Cori says

    I am just starting my kombucha…wondering, I have a 2.5 gallon container and plan to do continuous brew. When I start mine do I just follow your 1 gallon starting and multiply by 2? Do I need the full amount of vinegar?

  38. Lisa says

    Just pulled my first batch. It is 17 days old. It tastes so much like vinegar that I can not drink it- took my breath away. Mixed some water in with it but that did not work. What should I do? Will second ferment help?

  39. Dani says

    I wanted to do a continuous brew kombucha, but the containers have plastic spigots. Doesn’t the plastic leech into the kombucha? Seems counter-productive. Syphoning sounds intetesting (if I could find a proper rubber hose)…never thought of that.

  40. VLeto says

    Super helpful blog! Just wondering at what point does the kombucha go in fridge if I plan on making it with the second fermentation. The big container with a spigot stays at room temperature always? Thanks so much!

  41. Raegan McAdams says

    I accidentally used a stainless steel ladle to prepare the tea that I was planning to use to top off my current batch. Do you think it’s still okay to use? Or should I start over?

  42. Amanda says

    LOVE your website – I am continuously referencing it!

    I’m hoping you’ll be able to help settle my anxiety – I just accidentally got some organic coconut oil in my tea that I’m going to use for two batches of kombucha. I read that you’re supposed to avoid oil-based teas as they can lead to mold growth.

    Should I continue on and hope for the best??

    thank you!!

  43. MM says

    Is it really such a big deal to make this and pour it gently off the top? SCOBYs aren’t really all THAT delicate, are they? I mean, the woman in the Cultures for Health kombucha tutorial video manhandles that thing pretty well!?

  44. Seth says

    I just finished bottling my first batch of kombucha brew made with a jasmine green tea, but I was mostly out of green tea so I used a combo of green and black just to experiment. Is the introduction of a new type of tea going to ruin the process? Is it going to be harmful to me?? I hope I didn’t ruin my SCOBY!!

  45. Linda says

    Thank you for your wonderful site..I wanted to do a CB KT for a while, so got a great glass vessel with a spigot for that purpose. But now I don’t know what to do because the spigot is Stainless and you have cautioned about metals touching the buch. I just cannot afford the pricy crocks, but they look like they have plastic spigots anyway, so that does not seem better to me. D you think I will ruin the buch if it ferments with the stainless?

  46. Carol says

    Hi there. Thanks for this article! It gave me a ton of great info. Once thing I am curious about with the continues brew method….I was told that Kombucha needs to be in a dark place. Do you keep yours on the counter?

  47. Jessica says

    I’m new to Kombucha, my first “batch” (I’m doing continuous brew) is only on day 5 of it’s ferment, so I’ve been doing lots of reading. This post was extremely helpful for me to get everything set up and brewing. Among my reading I stumbled on a great article on the Weston A. Price website about continuous brew Kombucha. The section on BULK BREWING REPLACEMENT LIQUID is a great tip for all, you can read the article at http://www.westonaprice.org/food-features/continuous-brewing-kombucha. We did a quick taste test today to see how the brew was coming and I just had to smile when my 3 year old ran off with the mug and hid in her room to drink it in private :) Thanks for all the wonderful info on Kombucha, and everything else. Whenever I want to look things up I always end up back here so I finally just subscribed, you can’t fight what works for ya.

  48. Jeanette k says

    I like making my own organic/natural types of drinks/food that would normally be so expensive to buy premade. What drew me to your website was the instructions got kombucha. My husband is sensitive to smells, do I have to keep the glass brewing container at a distance?

  49. Tracey says

    I have my first batch brewing & am 28 weeks pregnant. I have read a few conflicting pieces of info about booch & pregnancy, especially as I am not a regular drinker of anything fermented (yet) I am not sure if I should start or wait a while. I have some beautiful SCOBY’s in there, don’t want to waste it.
    Any advice would be lovely. I love your blog too btw :)

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