Continuous Brew Kombucha
Continuous brewing is a method that allows you to have a constant supply of fresh kombucha by replenishing the tea and sugar while retaining a portion of the already-fermented kombucha as a “starter” for the next batch. This process requires a large jar or vessel, a steady supply of tea, sugar, a SCOBY (Symbiotic Culture of Bacteria and Yeast), and a little patience.
Brewing Tips:
- Temperature Control: If your kitchen is too cold, fermentation can slow down, and if it’s too warm, the kombucha might ferment too quickly. A consistent, moderate temperature is ideal. I like to cover my jar with a cloth so the sun does not heat up the kombucha.
- SCOBY Care: Over time, your SCOBY will grow and may even split into two or more layers. You can peel off the extra layers and either start new batches or share with others.
- Cleanliness: Always maintain cleanliness when handling the SCOBY, jar, and utensils. Mold is rare but can grow if conditions are not ideal.
- You can find all of the materials needed to start this process HERE.
Here is a quick how-to video:
Here’s How to Do It:
Continuous Brew Kombucha
Enjoy a never-ending supply of fizzy, probiotic-rich kombucha with the continuous brew method.
Equipment
- [Non-metallic strainer] (if you’re bottling)
Materials
- 5-6 tea bags or 5-6 tsp of loose-leaf tea
- 1 cup white sugar per gallon of water
- 1 gallon water
- 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 1 cup kombucha starter liquid from a previous batch (or store-bought, unflavored kombucha as a starter)
- Optional: flavoring agents such as ginger, herbs, fruits for secondary fermentation
Instructions
Prepare the Tea Base
- Boil 1 gallon of water in a large pot.
- Once boiling, add 5-6 tea bags (or loose-leaf tea). Let it steep for 10-15 minutes.
- Remove the tea bags or strain out the loose leaves. Stir in 1 cup of sugar while the tea is still hot, dissolving it completely.
- Allow the sweetened tea to cool to room temperature (important to avoid killing the SCOBY).
- Set Up the Continuous Brew Vessel
- Fill a 1-gallon glass jar with the cooled tea.
- Add about 1 cup of kombucha from a previous batch (or store-bought kombucha) as a starter liquid. This helps to lower the pH, preventing harmful bacteria from growing and giving the new batch a jump-start.
- Gently add the SCOBY into the jar.
- Cover the jar with a cloth (to allow airflow while keeping out contaminants) and secure it with a rubber band or string.
- Fermentation Process
- Let the kombucha ferment at room temperature (ideally between 70-85°F / 21-29°C) for 7-10 days. During this time, the yeast and bacteria in the SCOBY will convert the sugar into alcohol and acids, creating the familiar tangy taste of kombucha.
- Taste the kombucha after about 5-7 days to check the flavor. If it’s too sweet, leave it to ferment longer. If it’s too sour, it’s ready for bottling.
- If you find that the kombucha has become too strong, you can add fresh tea and sugar to dilute it.
- Continuous Brewing: Topping Off
- Once you’ve removed some kombucha for bottling (leaving about 1-2 cups behind), refill the jar with fresh, sweetened tea (1 gallon of cooled tea per 1 gallon of kombucha). This process keeps the SCOBY healthy and continually active.
- Each time you add fresh tea, ensure it’s cooled to room temperature before adding it to the brew vessel.
- The more you brew, the better your SCOBY will grow, and the more efficient your continuous brew system becomes.
- Flavoring (Optional)
- After your kombucha has fermented for 7-10 days and you've decided it's reached the right balance of sweetness and tang, you can bottle it.
- You can flavor it during the secondary fermentation phase. Add fruits (e.g., berries, ginger, citrus slices) or herbs to individual bottles, then pour the kombucha into them.
- Seal the bottles tightly and leave them at room temperature for 2-5 days to carbonate.
- After secondary fermentation, refrigerate the bottles to stop the fermentation process.
- Enjoying & Maintaining the Continuous Brew
- As you bottle kombucha, always leave at least 1-2 cups of kombucha in the jar to act as the starter liquid for the next batch.
- With continuous brewing, you’ll never run out of kombucha. Just keep topping off with fresh tea and sugar, and your SCOBY will continue to thrive.
- If your kombucha becomes too vinegary over time, you can give the batch a longer break between top-offs or slightly reduce the fermentation time for a milder flavor.
You can find a list of the needed supplies HERE. By following this method, you’ll have a continuous supply of fresh kombucha, and you’ll never run out of that tangy, refreshing drink again! Enjoy!
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.