Introduction to Continuous Brew Kombucha System
A continuous brew kombucha system is a method of brewing kombucha that allows for a constant flow of fermented tea, making it easier to maintain and scale up production. This system is ideal for those who want to brew large quantities of kombucha or for commercial purposes.
Equipment List
- Stainless steel or food-grade plastic container with a wide mouth (at least 1 gallon capacity)
- Kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast)
- Cheesecloth or a breathable cloth
- Rubber band
- Thermometer
- Hydrometer (optional)
- Bottles for secondary fermentation and storage
Step-by-Step Setup Guide
To set up a continuous brew kombucha system, follow these steps:
- Choose a container and sanitize it with hot water and vinegar.
- Prepare the sweet tea and let it cool down.
- Add the cooled tea to the container and add the SCOBY.
- Cover the container with cheesecloth and secure it with a rubber band.
- Place the container in a warm, dark place and let it ferment for 7-14 days.
- After the initial fermentation, remove the SCOBY and place it in a separate container with some of the fermented tea.
- Add new sweet tea to the original container and let it ferment for another 7-14 days.
Pro Tips for a Successful Continuous Brew
- Use a consistent temperature between 68-85°F (20-30°C) for optimal fermentation.
- Monitor the pH level and maintain it between 2.5 and 3.5.
- Perform regular SCOBY hotel maintenance to keep the culture healthy.
- Flavor and bottle the kombucha after the secondary fermentation for the best taste and carbonation.
Frequently Asked Questions
Here are some common questions about continuous brew kombucha systems:
- Q: How often should I feed my SCOBY?
- A: Feed your SCOBY every 7-14 days with new sweet tea.
- Q: Can I use a continuous brew system for other fermented drinks?
- A: Yes, you can use a similar setup for other fermented drinks like jun or kefir.