What is Continuous Brew Kombucha?

Continuous brew kombucha refers to the process of keeping a kombucha culture going indefinitely by saving a little of the fermented kombucha to make the next batch.

Where does Kombucha originate?

Kombucha is believed to have first originated in China and then spread along the Silk Road to Eastern Europe, rural Russia, and Korea.

What does a healthy SCOBY look like?

A healthy SCOBY will be cream or tan-colored, pancake-shaped, with a rubbery, gelatinous texture. Brown strings may form below the SCOBY and it may also develop holes, bumps, darker patches or clear patches, or dry patches. These are all normal. You can always search "photos of healthy SKOBY" to get a visual.

What does an unhealthy SCOBY look like?

If the SCOBY turns very dark or black, it is no longer active. If it develops green or black mold or mold on the surface of the kombucha, it has been infected and will need to be thrown away. You can always search "photos of unhealthy SKOBY" to get a visual.

How long does it take for kombucha to ferment?

Kombucha takes anywhere from 10-18 days to ferment, depending on the environment's temperature.

What should healthy kombucha smell like?

The exact aroma can vary based on the tea, herbs, microbes, ferment time, and other factors. But in general, a kombucha with a balanced sweet, acidic and earthy scent is on the right track. It will start with neutral or even sweet aroma and as it ferments, develop more acidity. If it begins to smell or taste like vinegar, it may have fermented too long. If it starts to smell rotten or unpleasant in any way, it’s best to discard it and start over.

Does kombucha contain alcohol?

Because of the process of fermentation, kombucha contains a small amount of alcohol. During fermentation, the yeast in kombucha convert sugar into alcohol and carbon dioxide. Most of the alcohol is then converted into organic acids. Typically, finished kombucha contains between 0.5 to 2.5% alcohol. Commercial kombucha is usually under 0.5%. So while kombucha does contain trace amounts of alcohol, it is substantially lower than alcoholic beverages if fermented properly.

Can you lower the alcohol content?

If you’re trying to avoid alcohol, there are ways to minimize it in homebrew kombucha. This includes shorter ferments, less sugar, starter liquid with higher acidity, and fermenting in cooler temperatures.

How to care for kombucha when away?

Avoid pausing mid-ferment. It's best to pause brewing after the initial ferment and before starting the second ferment (with flavorings). After the first ferment, move the kombucha to a sealed container and refrigerate to slow fermentation. When ready to resume, take the kombucha out of the fridge and allow it to come to room temperature before proceeding with the second fermentation. Make sure the kombucha hasn't over-fermented or become too acidic during the pause. Taste it; it should still taste tangy and lightly sweet, not vinegary. Be extra diligent about sanitization when restarting your brewing. Maintain a strong starter tea going forward to replenish the microbial community after a pause.

How to Make Homemade Kombucha (A Simple Guide)

Description

Making your own homemade Kombucha is an exciting adventure, and it’s even easier than you might imagine. Just follow our straightforward steps from start to finish—no fancy gadgets needed, just a touch of fun!

Ingredients

Units

14 cups water (filtered tap water is best)
1 cup granulated cane sugar
8 tea bags of black tea or green tea (do not use any flavored tea)
1 1/2 cups starter kombucha, from a previous batch, or neutral-flavored, store-bought kombucha
1 SCOBY (it is easiest to buy a SCOBY- saves about a month of time- always by a hydrated SCOBY vs. dehydrated).
Basic Additions: 50 thin slices, of organic ginger ( 3/4 cup) 2 1/2 tbsp fresh lemon juice, divided

Instructions

Make Sweet Tea: In a large pot, bring water to a boil. Remove from heat and stir in the sugar until it dissolves. Add tea bags and set aside to steep until tea has come to room temperature.
Once cooled, remove the tea bags using a slotted spoon. Stir in starter tea.
Transfer to a large glass jar (or jars, if using 2) and, with clean hands, gently place the SCOBY on top. If you’re using two glass jars, you will need 2 SCOBYs, one for each.
First Fermentation: Cover the jar with coffee filters and secure it with a rubber band. Place kombucha in a cool dry place, at room temperature and out of direct sunlight. Ferment for 7 to 10 days. After a week, begin tasting daily by pouring a sample of kombucha into a glass to test. The longer the kombucha ferments, the tangier it will become, this is how you’ll know your SCOBY is alive and healthy, it will consume the sugar. It’s ready when there is a pleasant balance of sweetness and acidity.
With clean hands, remove the SCOBY– see notes!
Second Fermentation: Divide ginger and lemon juice among flip top bottles. Strain fermented kombucha into a pitcher in batches. Then, using a small funnel, transfer it into bottles, leaving 1 ½ inches of headroom at the top.
Secure bottle tops and place bottles in a cool dry place, at room temperature, and out of direct sunlight. Let it sit for 1 to 7 days to carbonate to your liking. Burp your bottles each day by opening and closing the top to release pressure.
Refrigerate to chill and stop fermentation. Enjoy!

Notes

Kombucha should keep up to 3 months in the fridge, or longer, though it may get flat over too much time.

See the post for more flavor options!

SCOBY – When you remove the SCOBY, start a new batch of Kombucha with the primary SCOBY and place any baby SCOBYs in a SCOBY Hotel (or take a pause and place both in the hotel. ). See post above for more details on the SCOBY HOTEL.

Nutrition

Serving Size: 1 cup
Calories: 29
Sugar: 7.1 g
Sodium: 11 mg
Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 7.1 g
Fiber: 0 g
Protein: 0.3 g
Cholesterol: 0 mg