Food, wine & cooking

Kambucha: continuous or batch brewing?

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gary-williams
gary-williamsHost

Expired
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The continuous brew kombucha method is when you brew kombucha and then you allow it to ferment and then you drink what you want (draw off 25% at first, but then you can draw off the desired amount ) and then you replace the kombucha with the same amount that you drink with sweet tea. You can continuously draw off kombucha as you want to drink it and then you just replace that same amount with sweet tea.
3 y
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The benefits of continuous brewing were almost immediately apparent and the complexity of the flavors I am able to achieve after bottling my brew are better than any store brand I have tried to date.
3 y
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Was told no metal to touch any part of the Kombucha process. What I was looking for was can you make a smaller than 3 quart water base batch? I’m the only one drinking the brew and end up wasting large amounts and would rather make a small batch. Can I cut the recipe in half?
3 y
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I have been trying to get a batch going. Started about 9 months ago. I moved and as a going away gift, a friend gave me a jar of 3 babys in it. Then, I kept it in my fridge for several months while we were getting started. Got them out and they brewed in about a month. I gave some away and they are working great. I can’t get them to work for me though. I had a friend give me a baby of one of hers ( a grand-daughter of mine) to try. The thought was maybe mine was too weak. Same thing happened. Through this time I have changed: my water, type of tea, type of sugar, container and scoby.
3 y
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I’ve been brewing Kombucha tea for several years now too. It is certainly healthy because it is proven to contain probiotics which boost immunity, enhance mood, detoxify the body and have many other benefits.
3 y
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I agree with the batch method versus the continuous brew method and recommend that to purchasers of our kombuchas as well. When I drink kombucha consistently, my few gray hairs turn their natural color from the ends up. So the bottom few inches start turning their natural color. I am not sure if I have had them all turn natural. I suppose I should do an experiment and see. I have just a few in the back that are hardly noticable, but I actually watched the hairs to test the kombucha a while back, however I believe I forgot to follow the progress to see if the entire hair turned the natural color. We drink kefir more often than kombucha around here and also like it more in the warmer months, especially made with Mango Ceylon or Almond Blossom Oolong or even Chai tea. Yum!
3 y
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Just wanted to post a kombucha breakthrough in my home thanks to Sarah’s suggestion about adding seltzer water to a strong batch. I use G.T.’s bottles to store the brew. My wife does not like the strong flavor. When Sarah said that she thins strong batches with seltzer we tried it and she loved it. We also added 100% pomegranate juice. About 2/3 bottle brew, and then half and half juice and seltzer for the remaining 1/3 space. She loves it.
3 y
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Have had no problem with the continuous brew method. It should be noted that unless you brew your tea until it is very vinegar like – and I know no one who does – there is always sugar in the finished tea, mostly in the form of fructose. There is also caffeine.
3 y
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Kombucha is a social beverage in more ways than one! Every batch produces new growth on your scoby, and this can be peeled off and shared with a friend, too. If you brew and drink kombucha often, you'll be nothing short of overrun! I recently found myself in such a predicament -- completely overrun -- and then I discovered the scoby hotel.
3 y
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I’ve been brewing Kombucha tea for several years now too. It is certainly healthy because it is proven to contain probiotics which boost immunity, enhance mood, detoxify the body and have many other benefits.
Kombucha, is a beverage produced by fermenting sweet tea with a culture of yeast and bacteria. The good bacteria and yeasts eat the sugar out of the tea and make probiotics and then produce a naturally-occurring carbonation. You don’t get tons of sugar because the bacteria eats it! How awesome is that!!
3 y
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There are two different ways you can brew your kombucha: Continuous Brew and Batch Brew Method. I prefer to use Continuos brew method because it is gentler on the scoby, and it actually develops more strands of probiotics and antioxidants than batch brew because the kombucha brews for more than one week. The flavor is better with continuous brew, too, because it has more complexity with each brew added.
3 y
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I think it depends on how many people are drinking kombucha in your household. If you’re the only one, stick with batch brew. If there are two of you, you’re on the cusp and either method can work. If more than two people are drinking kombucha regularly, continuous brew is worth the investment.
3 y
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Either way is fine with me as long as it is not too old.
3 y
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Using one container to both ferment and dispense your Kombucha removes much of the risk of contamination associated with the batch brewing method where the SCOBY is removed at each cycle.
3 y
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My family loves kombucha, so I would do 2 batches at a time (instructions above in the 4 post series). I was running out quickly and couldn’t brew it fast enough, so I thought I would try the continuous brew kombucha method
3 y