Kombucha Always Brewing Method
This is a different method of making large amounts of kombucha. This will make 6 quarts, or 1.5 gallons, of kombucha. You can double the recipe or reduce everything by half if you want more or less. You’ll need a brew vessel and it should hold between 1 and 5 gallons and be made of porcelain, glass, or ceramic with a non-lead glaze. Your vessel or pot should have a plastic 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 spigot that is made of metal. (The spigot in the picture is plastic with a decorative acrylic finish on the outside.)
Servings: 1 gallons
- 1 A continuous brew vessel – It should hold between 1 and 5 gallons, Your vessel or pot should have a plastic spigot located near the bottom
- Cloth or napkin and a secure rubber band
- 6 quarts filtered water – (not distilled)
- 2 cups sugar – what kind of sugar can i use?
- 8 bags tea – 2 tablespoons loose-leaf tea, what kind of tea can I use?
- 1 kombucha scoby
- 2 cups Kombucha Starter – (fermented Kombucha Tea from a previous batch)
- Boil 6 quarts of purified water.
- Add 2 cups sugar to water when a rolling boil is reached. Stir with a spoon until sugar is dissolved completely.
- Turn off heat and add your tea bags or loose tea.
- Steep 10-15 minutes, then remove tea leaves or bags. Let tea cool.
- Pour cooled tea into your brewing vessel (porcelain, glass, or non-lead glazed ceramic).
- Add your Kombucha SCOBY, placing it so that the smooth shiny surface faces up. Add 2 cups of fermented Kombucha Tea from a previous batch.
- Place a cloth over the opening of the jar and secure with a rubber band. This keeps dust, mold, spores, and vinegar flies out of the fermenting tea.
- Allow to sit undisturbed in a well ventilated and darkened place, away from direct sunlight (temp. 65-90 degrees F.) for 6 – 15 days.
- To make sure the tea is ready to harvest, pour off a couple of ounces for a taste test. *Taste Test: A taste test on a batch of Kombucha Tea may taste -not sweet, or overly sour and similar to a tart sparkling apple cider. If it tastes like vinegar it is over fermented.
- When it is done, draw off up to 25% of the kombucha from the pot, bottle it, and replace it with an equivalent amount of new sweet tea. After the initial fermentation, you can draw off kombucha as frequently as you like – usually 1 to 3 times a week – as long as you replace it with an equivalent amount of tea.
- To bottle the kombucha, pour your kombucha into bottles with flip tops or caps. You can use 12,16, or 32 ounce bottles. You can also second ferment your kombucha — See the recipe!