What is Our Continuous Kombucha Brewing Method?
Unless you're interested in only making one batch of homemade Kombucha in your life, you need to get to grips with the continuous Kombucha brewing method.
Let me tell you; it's super easy (if I can master it, you definitely can), it's fun, totally fascinating and this page contains everything you need to know to get started!
If you have ever tried to consistently make perfect Kombucha at home with a fermentation vessel that DIDN'T have a tap, then this method will change your life!
Why use the Continuous Kombucha Brew method?
- Makes the whole process of making Kombucha at home SO MUCH easier, with less equipment needed and zero faff or mess
- You can leave your SCOBY without a refill for several months at a time, as long as it has enough liquid (perfect for anyone who likes holidays)
- It makes the Kombucha itself healthier, it is actually fresh, raw, and totally natural, and it always tastes perfect
- Each batch of Kombucha is super cheap and you can easily adjust production to suit your households demand
- Very low risk of contamination
What is the Alternative to the Continuous Brewing Method?
The alternative to a continuous Kombucha brew is called batch brewing, which usually uses a smaller fermentation vessel, without a tap.
This method involves mixing the SCOBY and the sweet tea, then after 7-ish days, awkwardly trying to taste the Kombucha from the top of the jar (think using a soup spoon to scoop some liquid whilst trying to not disturb your new baby SCOBY layer).
Once it's ready, you then have to remove the SCOBY, find somewhere clean and warm to keep him, whilst then trying to pour the Kombucha from the big jar into bottles to keep in the fridge ... what a faff!
The worst part is that to then start a new batch, you need to go through the whole original set up again; sterilising / thoroughly cleaning your fermentation vessel, adding the right ratio of starter liquid back into your fermentation vessel, along with another batch of sweet tea.
Let's go through the steps involved in a continuous Kombucha brew method – a simple, efficient, and healthier alternative to traditional batch brewing.
We're excited for you to discover how EASY homemade Kombucha can be!
How to flavour your natural Kombucha?
Adding natural flavour, along with extra vitamins and minerals into your homemade Kombucha is super easy and fun!
Our community of Kombucha brewers have helped us to build a Kombucha Recipe Club where there is literally, something for everyone!
All of the recipes are totally natural, involve basic and affordable ingredients, and some feature our famous brewing accessories!
We are always updating the club with seasonal specials, and we know the ones to recommend for your next dinner party too!
Steps of a typical continuous Kombucha brew set up:
Step 1: Set Up Your Brewing Station
Prepare your glass fermentation vessel, with a tap, by cleaning thoroughly / sterilising.
Source your SCOBY (Symbiotic Culture Of Bacteria and Yeast) with enough starter liquid, tea, sugar, breathable lid and instructions (see our famous Kombucha Starter Kits).
Step 2: Prepare the Sweet Tea
Boil water and pour over the tea and sugar. Stir until sugar is dissolved.
Your SCOBY consumes the sugar mixed into the tea, and converts it into organic acids, which ultimately transforms it into delicious, live, natural Kombucha.
Step 3: Mix your SCOBY and Starter Tea
Add your SCOBY, with all of your starter liquid provided (the more the better) into your clean fermentation vessel.
Once your sweet tea has cooled to room temperature, pour that in with your SCOBY.
This will kickstart the fermentation process!
Step 4: Continuous Fermentation
Cover your vessel with a breathable lid, leave somewhere undisturbed and let the magic happen.
You can normally start tasting after 7-10 days, and this is where the tap comes in super handy!
Taking out tiny servings at the start, to see how the flavour is adjusting day by day is the best way to ensure you bottle a batch of Kombucha that tastes perfect to you!
Using a tap ensures you can easily do the day by day tasting without disturbing the new SCOBY growth and risking contamination.
What will you call your SCOBY?
Meet Stevie!
Another advantage of the continuous brew method is that you simply leave your SCOBY to grow constantly within the jar.
It will slowly grow new layers, always on the top surface, and the older ones will push down into the liquid. We always advise to leave all the SCOBY inside the jar, unless your Kombucha ferments too fast, or if you have no room left for liquid.
You can use spare SCOBYs for tonnes of things, from face masks, smoothie recipes, dog treats, vegan leather handbags, or even a wood replacement!
You'll only need to clean the SCOBY when you get a build up of sediment, which for us works out about once every six months, which keeps faff, mess, and risk of contamination at an all time low.
Step 5: Enjoy and Repeat
You can make as much Kombucha, as often as you like, and you can leave without a refill for months at a time!
Once you taste perfect Kombucha, you can use the tap to fill a glass bottle, or two with fresh Kombucha and drain
Top up with more sweet tea to keep the process going, ensuring a never-ending supply of healthy kombucha.
You basically fill with sweet tea, wait 7-10 days, bottle Kombucha, refill with sweet tea, wait, bottle Kombucha ... whilst you drink the bottled Kombucha, you wait for the next batch to ferment.
Master adding flavours to your kombucha too with our ready to go Kombucha Brew-Bag selection, specifically designed for continuous kombucha brew top-ups.
Let me guess your next questions!
the scoby always grows?
do i need to clean it?
each batch of kombucha has its own charicteristics
This keeps the SCOBY active and thriving.the scoby always grows?
do i need to clean it?
each batch of kombucha has its own charicteristics
Kombucha Brew-Bags
Our Kombucha Brew-Bags are designed to make 2 Litres of kombucha each, fit through your letterbox, are available on subscription & come in a selection of different flavours!
Having a continuous Kombucha brew is healthier because as you taste each brew, you will notice that the tarty-twang you let it build will be more and more, as you adjust and bring it into your life.
The more tart the Kombucha, the less sugar that remains, and ultimately means higher levels of acetic acid, vitamins, minerals & those super power probiotics!
Hence the Kombucha you make is tastier too! Because you made it, you have the total control over the flavour, the level of fermentation & all of the fun 🙂
So, yeh its really easy, exciting and basically goes like this …. drink the Kombucha, top-up with sweet tea, drink the Kombucha, top-up with sweet tea …
Continuous brewing is safer, is because you don't need to constantly remove the SCOBY from the brewing vessel, which reduces the risk of brew contamination.
Win at Kombucha home brewing with BooChaCha, we also offer a lifetime of brewing support should you ever have any questions :)
Overall
Continuous Kombucha brewing is not just a method; it's a lifestyle choice for Kombucha enthusiasts.
It's safer, as the consistent acidity level in the vessel creates an environment less conducive to harmful bacteria. It's healthier, with a more stable and potent range of beneficial bacteria and yeasts. Plus, it's more convenient, reducing the need for frequent cleanings and batch setups.
What to expect from your Kombucha SCOBY?
