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How to Make Continuous Brew Kombucha

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How to make continuous brew kombucha in your kitchen
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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 Culture 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. While they taste great, homemade versions are a much more frugal alternative (and equally delicious in my opinion).

Continuous Brew Kombucha vs. Batch System

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

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 into 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 kombucha method involves removing only some of the liquid each time and replacing with the same amount of fresh brewed sweetened tea. Leaving at least 30% of the brew after each decant is ideal, but you can drink a little at a time and add tea when the level gets low.

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 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 larger container with a spigot so some of the brewed kombucha can be removed, leaving enough mature brew to start again. This means the container, spigot, and other materials must be of proper quality for kombucha production.

To choose a good vessel for your homebrew, consider:

  • Size. The best size for most families is between 2 and 5 gallons. It is important to have a larger capacity since at least half of the liquid will remain in the vessel at all times.
  • Material. Kombucha is a powerful detoxifier and is best brewed in inert, food-safe materials such as porcelain, stainless steel, stoneware, or glass. Oak barrels are also a great way to brew up a batch of tasty booch! They have been used in fermentation since, forever! (I got my brewing vessel here.)
  • Spigot. A continuous brew vessel works best with a spigot so kombucha can be drawn off easily into your bottles. It is important that the spigot be made of a quality material such as BPA-free plastic, stainless steel, or wood. Some cheap beverage dispensers have spigots covered in metallic paint that will chip off and give the brew an off flavor. Also avoid any spigots that use glues, epoxies, or other adhesives to attach to the vessel as you will want to remove the spigot at cleaning time. Be sure to test the container and spigot thoroughly for leaks prior to filling it with the kombucha mixture. (These are the spigots I’ve used.)
  • Cover. The cloth cover is vital to prevent contamination from fruit flies while also permitting oxygen to penetrate the brew. It is important the cloth be of a tightly woven yet breathable material such as cotton. Cheesecloth has a loose weave that will allow fruit flies or ants to invade the brew. Make sure it is snug fitting so they can’t sneak in another way. While you could use a paper towel or coffee filter, we prefer to not waste paper products and use these cute fermentation covers instead.

Where to Get Fermentation Vessels

I have several friends who use a two gallon mason-type jar with a spigot or any of the fermentation crocks here. Really any glass or ceramic jar with a spigot works as long as the spigot is safe. Or, you can take the guesswork out by getting a complete brew package from here.

How to Get a SCOBY

SCOBYs are living and thriving colonies of bacteria and unfortunately, you can’t just pick up a high quality one at your grocery store. There are a couple of 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. Just make sure to ask them to include 1 cup of the brewed liquid to use as a strong starter liquid in making your own. You’ll need one SCOBY and 1 cup of starter liquid for each gallon you plan to brew.
  • You can order a SCOBY (or two) 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! You’ll also want to make sure you have the correct amounts of tea and sugar for your container size.

Courtesy of The Big Book of Kombucha, here is a handy chart for batch and container size:

Batch and Continuous Brew size chart courtesy The Big Book of KombuchaHow to Make Continuous Brew Kombucha

It’s easy to get started, and if you are a regular kombucha drinker, you’ll save so much money!

Equipment

There’s a few things you’ll need before making a continuous brew, including:

  • Brewing vessel – you’ll need a 2-5 gallon brewing vessel and spigot of a safe material. Check this page out for lots of options
  • A stirring utensil – for making the sweetened tea
  • A fermentation cover – you can use a coffee filter and a rubber band, but I love these reusable breathable fermentation covers

The Recipe

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

Continuous Brew Kombucha Recipe

A great way to brew kombucha so you have a continuous supply without the need to constantly re-make and clean containers.
Prep Time 15 minutes
Total Time 15 minutes
Calories 240kcal
Author Katie Wells

Servings

64 oz

Ingredients

Instructions

  • 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. Do not use raw honey!
  • Let tea cool to room temperature and make sure it really is cool! This step is very important as too hot of tea can kill your SCOBY.
  • 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 ½ cup from a store-bought bottle of kombucha. If you don’t have starter liquid, vinegar can be used instead.
  • With very clean hands, add the SCOBY. The SCOBY may sink or float, it makes no difference, as the new SCOBY will eventually form on the top.
  • Cover the jar with a fermentation cover or coffee filter and rubber band.
  • Put the jar in a warm (around 75-85 degrees is best) corner of the kitchen where it is at least a few feet away from any other fermenting products. If your kitchen isn’t warm enough, it may help to use a heating mat on the side of the brewing vessel.
  • Let sit to ferment for around 7-21 days, though the length of time may vary depending on your temperature and batch size. You can taste test the kombucha to see if it is done. It should taste tart but still very slightly sweet also.
  • At this point, kombucha is ready for a second ferment to add carbonation. 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.
  • For continuous brew, we dispense into several quart size mason jars with plastic storage caps (don’t use metal!), leaving about 20% of the room on top.

Nutrition

Nutrition Facts
Continuous Brew Kombucha Recipe
Amount Per Serving (8 oz)
Calories 240
% Daily Value*
Sodium 80mg3%
Carbohydrates 56.3g19%
Sugar 16.3g18%
* Percent Daily Values are based on a 2000 calorie diet.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

For more specifics, here is a helpful video from my friend Hannah (the Kombucha Mamma) and you can watch the full series of tutorial videos here:

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 into mason jars with plastic lids or these type of Grolsch beer 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 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 refrigerator until ready to drink.

My favorite add-ins:

  • minced ginger root and blueberries
  • ½ organic lemon (quartered) and ½ tsp grated ginger (tastes like Sprite)
  • minced ginger root and citrus
  • ¼ cup fresh or frozen berries
  • mango
  • prunes and vanilla (Dr. Pepper/Cream soda type taste)

Special Notes for Continuous Brew

Continuous brew can be even easier than the batch method and is my method of choice. It just requires a few small tweaks for best flavor:

When to add sweet tea?

You can add it right away after decanting, or wait until you are ready for more kombucha. After adding the tea, wait at least 2 days and then begin tasting. The more mature the brew is, the faster it will turn that sweet tea into kombucha, so when you first start the continuous brew, it may take a little longer to be ready. The longer it ferments, the more tart the brew will be, so harvest when you like the flavor.

Flavor is the key!

The brew is ready when you like the flavor, that is the most important factor. If you don’t like the taste, you won’t drink it! Of course, the longer it brews, the less sugar is present, so those who are concerned with keeping sugar content low should ferment a few extra days until the flavor is more sour. Trust your taste buds to let you know.

Less cleaning…

One of the great things about continuous brew is not having to clean the vessel between each brew. However, every couple of months it will be time to clean out the vessel, remove excess yeast from the spigot, and even cut down the SCOBY so that it doesn’t take up too much room in the vessel.

To clean, remove the large SCOBY and remaining liquid to another vessel or bowl, then remove the spigot and rinse all elements clean. If soap is used, rinse again very well to prevent any residue from causing issues with the brew. Then trim down the SCOBY as needed (you can use a knife or scissors as brief contact won’t be a problem) and re-start just as before.

FAQs and more info

If you would like more detailed instructions, I highly recommend The Big Book of Kombucha as the ideal resource for all your kombucha questions. Or you could choose to get an online kit that includes the book, videos, and complete instructions, as well as the supplies. They have taken out all the guesswork!

For even more on the science and lore of kombucha, check out my podcasts with Hannah Krum:

Do you make kombucha? Ever tried this method? Share below!

Make continuous brew kombucha using this simple method to make this probiotic and digestive enzyme rich drink.
Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

424 responses to “How to Make Continuous Brew Kombucha”

  1. Cody Avatar

    Quick question: I was given a SCOBY with about 1 cup of starter fluid, but I am making 2 gallons of brew. Should I add another cup of vinegar or another cup of store bought Kombucha? Cheers.

  2. Kit Avatar

    Most, if not all Kombucha questions are well answered in a book by whom may well be THE Kombucha guru, Gunther W. Frank, titled “Kombucha” (also on the cover “Healthy beverage and natural remedy from the Far East. Its correct preparation and use.”) It’s at Amazon for under $17.

    He provides the science and testing data, also presenting pros and cons, and multiple views on preparation, leaving the reader bettter informed to make one’s own independent evaluation on preparation and use.

    Gunther writes from years of experience, but also from the studies of others covering a century, including scientific data involving different teas and sugars for fermentation. Black tea and plain white sugar, as a basic principle, are recommended.

    I personally appreciated learning that even herbal tea concoctions would benefit from at least a little black or green tea added (the tannins) to create the best nutrient solution for the Kombucha culture to maintain its own metabolism.

    He also presents results from sugars: even pure whole sugar produces a different, unpleasant-tasting tea and he explains the effects of honey’s oils on Kombucha. While he notes that people express positive results using honey, he comments that it could eventually cause the Scoby to quit producing.

    HOW MUCH to drink and WHEN are discussed, and the reasons why, again, based on not only his experience but also considering the quantities consumed by the cultures who have long used Kombucha.

    He even lists over 80 different names given to this brew! I have zero questions after reading this book, but do enjoy learning from the comments posted here about peoples’ own experiences, as, after all, variety is the spice of Life. 🙂

  3. Tyler Avatar

    Has anyone ever experienced bad side effects when they STOPPED drinking Kombucha? My husband and I had been drinking GT’s Kombucha daily (a bottle each) for about 6 weeks. One day our store was out so we just stopped drinking it – cold turkey.

    My husband felt pretty bad for a couple of days and had diarrhea for a couple of days but was then fine. Me, on the other hand, I was find for the first few days. But then started having constipation and tension headaches. By the 6th day, I was also having mood swings and anxiety. I finally pieced together that it must have been the Kombucha and had my husband pick me up a bottle on his way home. I felt immediate relief from all symptoms and becam (ahem) regular again within hours. That was yesterday – today I have no appetite. I’m trying to only eat detoxifying foods because I assume I had a large build up of toxins in my body. It seems like anytime my body tries to digest food, I get very tired and weak. But then feel normal again once the food has been digested.

    I’m going to see my ND on Friday to try and figure out what is going on. In the meantime, I’m wondering if anyone out there thinks this is a normal effect or if I should go to the hospital.

    Thank you,
    Tyler

  4. Shana Avatar

    I’ve been brewing continuous brew kombucha for awhile. I had a lovely, big scoby and when I’d pull tea from it, it was always delicious. My problem is when I try to do the second ferment. The second fermentation always smells like sulfur. I use bottles and caps from Synergy brand Kombucha. I boil the bottles and caps before using. Then I wash with vinegar. I’ve tried fresh fruit, frozen fruit, 100% juice, pom concentrate and combinations of all of the above – but always the sulfur smell!! I’ve tasted it and it tastes fine, but I can’t get past the smell. I’ve tried leaving the 2nd ferment from 2 to 12 days to see if that fixes or changes the smell – it doesn’t. Last month,fruit flies got into my scoby (my nephew removed my jar cover) so I’m starting fresh again!! Any ideas or help on my 2nd ferment and what’s going wrong would be so appreciated! I use organic black tea bags and plain white sugar for my tea.

    1. stacia ash Avatar
      stacia ash

      try placing a dab of essential oil (your favorite) under your nose before drinking….maybe something sweet like sandlewood or lemongrass

      otherwise I have not ever experienced a sulfer smell or flavor from kombucha although vinegary is common and can be a sign the batch was left going too long….

  5. Matt Williams Avatar
    Matt Williams

    Hi, ive had a batch of kombucha brewing for 1 month, the p.h. is at 3.5-4.0 but the kombucha is pretty strong flavored and really fizzy. My concern is the the original mother scoby made a baby scoby, then separated, then the mother and the baby scoby both made baby scobys all in the same brewing batch, is this safe? The kombucha looks ok and the ph seems not to bad, has anyone experienced 4 scobys in one extended brew session, imn using a 1 gal glass container and oolong tea with 1 cup organic cane sugar for the brew by the way. Any advise would be helpful thank you

  6. Brenda Avatar

    I have been brewing for a couple of years. My biggest problem is the yeast growth on the inside of my spigot. It is a real pain to have to clean this all every 10 days when it is time to drain and add new tea mixture. Does anyone have this problem or any cure for this problem. Any help would be greatly appreciated.

    1. Terry Avatar

      I also had this problem recently, and have been brewing since June. The flow diminished to the point of ridiculous. So yesterday, I took the spigot off and got in there with a dental cleaning tool and fished the most impressive little scoby out of it. All I can think of is that a tiny strand of scoby got caught in there, and went crazy. Now it’s clog-free as the day I started. From now on, I am going to try blocking the scoby from getting too close to the spigot, using a spoon. Perhaps that will help.

  7. Carolyn Avatar
    Carolyn

    Could you give the amounts of prunes and vanilla you add to secondary ferment.
    Thank you.

  8. Elie Avatar

    Hello everyone,

    I’m not sure if I missed the point of the article, but I am still unsure of how to continuously brew Kombucha? Can somebody please explain how to do this?

    1. Johanna Avatar

      Yes, I’ve been making kombucha tea for many years and am interested in the continuous method, but I’m a little confused. I’d like more instructions on this process. Thanks.

  9. teresa Avatar

    I am new to all this, but I made a ginger bug, FUN, then made cherry vanilla soda yum then I had some Hibiscus tea
    and decided I should make a probiotic tea, and mixed it with ginger bug, so yummy then I made Probiotic lemonade
    mixed it with the Hibiscus tea sooooo good. It’s all too yummy

  10. Terry Avatar

    I have been using decaf black tea since I started making kombucha 4 weeks ago, and have had lots of brewing success. This allows me to consume kombucha after dinner, without any caffeine side effects. Thanks to you, WM, for all your encouraging instruction. You rock!

  11. Susan Avatar

    Can this be made with herbal or red teas (or even decaf)? I’m very sensitive to caffeine, so I don’t really want to use black or green teas because of their caffeine content. Thanks!

  12. Marion Avatar

    Me again.
    I’m also not 100% sure, you say add the fruit juice OR the fruit add-ins for the second ferment? So is there no additional sweetener needed if you just add, say grated ginger and lemon juice?
    🙂

  13. Marion Avatar

    I may have missed it but I don’t see it specified anywhere how much you should leave in the main jar with the SCOBY when you draw out the what’s ready into bottles for a second ferment.

    I suppose leaving around 2 cups (as mentioned for starter when starting the first batch) would be enough?
    Thanks

  14. Lindsay Avatar
    Lindsay

    Hello, I live in a country where kombucha nor scoby (nor any other fermented products) are sold. Any way to start from scratch completely with tea, sugar, water, and maybe probiotic capsules?

    1. Josh Avatar

      No, that won’t work unfortunately. Kombucha scooby isn’t the same bacteria in your probiotic, it is a highly specialized symbiotic colony of bacteria and yeast. Fortunately there are plenty of places your can order scooby online and have them shipped internationally, you might as well pick up some milk and/or water kefir grains at the same time. 🙂

      Just curious, I’ve never heard of any country that didn’t have a vast variety of fermented products for sale, which country doesn’t allow the sale of fermented products?

      1. Lindsay Avatar
        Lindsay

        Josh, Thanks so much. I’ll just have to wait until I go to the US next. Country is the island of Mauritius, population 1.3 million. It is not that they don’t allow, it’s just not part of the culture here, haha.

  15. RoxAnn Avatar

    For the Continous Brew Kombucha to refill the container do I just pour the new tea/sugar batch in the top of the jar over the SCOBY? Thanks!

  16. Christelle Avatar
    Christelle

    Hi! This is my first time brewing kombucha and I’m super excited! I did a second fermentation yesterday and released some of the air from the bottle ( didn’t want the bottle exploding) this morning. I just checked the bottles now and there is a scoby forming. It’s been almost 24 hours since I started the second fermentation with minced ginger and lemon juice. Did I do something wrong or is it okay?

  17. Sara Avatar

    Hi Katie, I just started the 30 day rehydration process of my SCOBY, then realized I will be on vacation when it’s ready. It will be ready July 11 and I won’t come back until August 2! What would you do? Have I just wasted my SCOBY?

  18. Oxana Avatar

    Hello! Thank you for your blog!!!!
    Q.: Can you use dried berries or fruit for second fermentation? Do you need to hydrate them in the water first? How much to use?
    Thank you.

  19. Whitney Bouwlare Avatar
    Whitney Bouwlare

    Hi Wellness Mame! I have a question about brewing my own Kombucha. I have followed all of your instructions, and my outcome was a beautiful SCOBY. Last Saturday I started my first fermentation of Kombucha, I even ordered a New Crock from you to start:) I had the thin layer start to grow on the top, but thought I saw spots of a little green, and dark. I took it off and took a picture of it, and cleaned off my SCOBY with water, but am not sure if I should toss everything incase its gone bad. Am I able to send the picture to you somehow?! Your help is APPRECIATED!!!

    1. Katie - Wellness Mama Avatar

      It is normal to see that variation and you should not need to clean it off. It will naturally grow a baby above it that will start like a thin white layer that may have some variation to it…

  20. Crystal Avatar
    Crystal

    I just bought my scoby and tea and container, I have two questions one is the container has a fake metal spigot so if it’s not actual metal is it acceptable? Two is for starter liquid can I use the stuff you buy at the store I usually drink reed’s culture club, or just stick with vinegar?

    1. Ruth Avatar

      I had a “fake” metal spigot on my continuous brew. The acidity ate the paint off of the inside of the spigot and made the booch taste awful. I salvaged my scoby and bought some food grade plastic/nylon spigots.

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