Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Continuous Kombucha Brewers
New Posts  All Forums:Forum Nav:

Continuous Kombucha Brewers  

post #1 of 15
7/20/08 at 3:57pm
Thread Starter 
What is your container? I was thinking of getting one from Infusion Jars . . . Some people say to insist on a plastic spout though . . . Anyone know why??? I would normally go for the brass . . .

:
post #2 of 15
7/20/08 at 8:46pm
from my understanding you're not supposed to use any metal in the brewing process.
post #3 of 15
7/20/08 at 10:44pm
Brass usually contains lead which is even more important to avoid around kombucha because it can really pull it out easily.

I use half gallon mason jars. I cover with a piece of linen and can screw the ring back on over the linen to hold it tight. Easy, cheap and pretty They come in packs of 6 and I already had 2, so that makes it perfect for brewing a family size amount and having a new batch ready each day.
post #4 of 15
7/20/08 at 11:13pm
Those jars look awsome. I've been interested in continuous brewing too, I've heard it's the best method for the most beneficial aspects. But does the scoby just keep growing? What happens when it's huge? Just wondering. Anyone have more information on the continuous brew method as apposed to the seperate batches? And would a regular suntea jar work?
post #5 of 15
7/20/08 at 11:47pm
Quote:
Originally Posted by dinahx View Post
What is your container? I was thinking of getting one from Infusion Jars . . . Some people say to insist on a plastic spout though . . . Anyone know why??? I would normally go for the brass . . .

:
I have two stoneware jars with spigots. I rotate between them. I also use one of them to brew honeymead.
post #6 of 15
7/21/08 at 12:21pm
How do you continuously brew?
post #7 of 15
7/21/08 at 3:43pm
I have 5 one-gallon jars going at any one time and have them staggered so that the start day is approx 3 days between them. ( I did this not because I was anticipating huge consumption, but because I was experimenting with different teas and sugars.)
When one has been brewing for about 7 days, I notice slight fermentation and no sweet taste at all, (I don't like for it too be too vinegary or tart).
Once ready I bottle them in GTS dave bottles (approx. 6) and add some sweetened ginger juice, leave them on the counter for another 2 days and then refrigerate. All is well then....we drink it daily and take some to work with us.

I am tempted to do it all in one huge jar, but have no counter space for the huge jar.
Just chiming in.
post #8 of 15
7/21/08 at 3:49pm
My system should be arriving this week. I am so excited! I ordered it from www.getkombucha.com. It's lead free.
post #9 of 15
7/21/08 at 4:36pm
Quote:
Originally Posted by Bensmommy View Post
How do you continuously brew?
http://happyherbalist.com/continuous_brewing.htm
post #10 of 15
8/2/08 at 10:44pm
Quote:
Originally Posted by dinahx View Post
What is your container? I was thinking of getting one from Infusion Jars . . . Some people say to insist on a plastic spout though . . . Anyone know why??? I would normally go for the brass . . .

:
Did you decide what to get yet?

I am on day 5 today of using my new system. I am pretty excited to see if it's really as smooth of a continuous system as they say.
post #11 of 15
8/3/08 at 5:23am
Thread Starter 
Naw, I am still using a semi-continuous 4 jar system . . . Have to save up the $100!
post #12 of 15
8/3/08 at 5:24am
Thread Starter 
LMK if you harvest SCOBYs as you go along? I haven't figured out that part yet!
post #13 of 15
8/4/08 at 4:16pm
Quote:
Originally Posted by dinahx View Post
LMK if you harvest SCOBYs as you go along? I haven't figured out that part yet!
Normally, you should get a new layer after each batch. That new layer is a new SCOBY.
post #14 of 15
8/19/08 at 4:42pm
I got a lead free porcelain container with a spigot just like theirs for $6 at a thrift store. I know you can get them on ebay for a good price too. We have another one we use for water at the office that I will snag when we decide to get a refrigerated system (for the office). I'm going to have to check out happyherbalist because I can't figure out how you would add the sweet tea without disturbing the scoby (from the top).

ETA read happyherbalist and it seems like continuous brewing is much simpler than the single stage method. I have a day or two for my brew to get to where I want it and I'll add it to the fermenter and start the continuous brew
post #15 of 15
8/19/08 at 5:09pm
according to happy herbalist you don't. You mix (literally) the feeder mixture in with the brew. The brew needs oxygen and because it's continually brewing there is hungry yeast and bacteria ready to "eat" the feeder mixture (sweet tea). The scoby doesn't "form" the same in the continuous brew as with the single stage.
Quote:
Originally Posted by dinahx View Post
LMK if you harvest SCOBYs as you go along? I haven't figured out that part yet!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Traditional Foods
This thread is locked  
Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Continuous Kombucha Brewers