How do I manage a continuous kombucha brew?

by Kim

A continuous kombucha brew is the most traditional way of fermenting kombucha.

  1. Follow the same brewing process as batch brewing,
  2. Once 8 days has been reached use the tap on your Mad Millie Kombucha Crock to fill 4 x 750 mL sterilised bottles at a time, this is 3 L (3 US qt) of liquid and will still leave 1 L (1 US qt) of the batch as the starter culture.
  3. You can then second ferment the kombucha in the bottles.
  4. Replace the 3 L (3 US qt) with fresh, cooled sweetened tea and start the process again.

As your kombucha scoby thickens with each batch, you can remove the scoby and peel off the baby that forms. Replace one baby scoby back into the Kombucha Crock and either refrigerate the remainder in some starter culture, give them away or discard them if they have had more than 4 uses.