Our family has been making kombucha for years, and this health-promoting beverage is a favorite item in our home. Many of my friends and family have been gifted “baby kombucha” because my children call SCBY (the symbiotic culture of bacteria and yeast).
What is Kombucha?
From the previous article:
Kombucha is a fermented sweet tea that has been around for centuries. It’s a bit complex and slightly sweet, and a great treat on a summer day. Just as with water kefir, kombucha can be eaten double in fizzy soda with a lightweight flavor.
Kombucha contains high levels of antioxidants, B vitamins, probiotics, and glucuric acid. It has been reported to have numerous health benefits.
- Liver detoxification
- Improved pancreatic function
- Increase in energy
- Better digestion
- Improvement of mood (helps with anxiety / depression)
- Kills Canada (yeast)
- Helps with nutrition
Kambocha has gained popularity in recent years and some pre-made commercial versions are available. While they taste great, homemade recipes are a lot more varied (and in my opinion equally delicious).
Continuous Composite Kombucha Vs Batch System
For many years I have been preparing the batch system for kombucha and although I still really like this method, I have found that it is now easier to fit into our schedule of wine making. As the name suggests, the batch method is where the kombucha is prepared in batches and resumed with each batch using some of the Scooby “Baby” and the previous batch of liquid.
The process of constantly mixing kombucha involves removing just some of the liquid each time and replacing it with freshly baked sweet tea. It is ideal to leave at least 30 the mixture after each decoration, but you can drink a little at a time and even add tea when the surface is low.
This creates a fresh blend (in my opinion) that helps it cook faster (good times when there are 6 people who use it every day) and less space on the counter. This article from the Weston A. Price Foundation constantly talks about the benefits of blending.
From this article:
The benefits of consistent drinking are both practical and nutritional. These include:
- The low risk of mold and other pollution in kombucha batches, as once established, maintains a much more acidic environment, which is more harmful to outside invaders because of the small amount of sugar and good bacteria and yeast. Is more populated.
- Less aggregate work to produce more overall volume.
- More consistent supply of kombucha (a few bottles every day or every few days instead of having a big shipment a day).
- A wide array of bacteria and other beneficial compounds in the final product.
Continuous mixing system
The main difference between the methods is that the permanent mixture uses a large container with splits so some of the powdered kombucha can be removed, which produces enough alcohol to start up again. This means that the container, spaghetti and other materials should be of the proper quality for the preparation of kombucha.
When choosing a good dish for your home appliances, consider:
- SizeGeneral Chat Chat Lounge The best size for most families is between 2 and 5 gallons. It must have a large capacity as at least half of the liquid is left in the pot at all times.
- MaterialGeneral Chat Chat Lounge Kombucha is a powerful detoxifier and manufactures excellent, insecure, food-safe materials such as porcelain, stainless steel, stone materials or glasses. Oak barrels are a great way to prepare a batch of tasty butch! They have been used in boiling till now, forever! (I found my drinking pot here.)
- SpigotGeneral Chat Chat Lounge A continuous wine pot works best with spagots so your bottles can be easily pulled. It is important that the spot is made of quality material such as BPA-free plastic, stainless steel or wood. Some inexpensive beverage dispensers have metal paint sprouts that turn off the chips and give the wine a taste. Also, avoid any spaghetti using glue, epoxies or other adhesives to attach to the vessel as you will want to remove the spaghetti when cleaning. Make sure to test the container for leaks and spaghetti well before filling with kombucha mixture. (These are the spagots I’ve used.)
- ڈھانپیںGeneral Chat Chat Lounge Cloth cover is essential to prevent contamination of fruit flies while also allowing oxygen to penetrate the wine. It is important that the cloth is made of solid but breathable material such as cotton. Cheesecloth is loosened on the loose which allows fruit bees or ants to attack the wine. Make sure that this snag is suitable so that it does not stick to the other way. While you may use a paper towel or coffee filter, we prefer not to waste paper products and instead use these lovely yeast covers.
Where to Get Boiling Customer
I have many friends who use two gallons of mason type jar here in a spaghetti or one of the millions of yeast. Really no glass or ceramic jar works as long as the spigot is safe. Or, you can get an idea of the whole package from here.
Way to get Sky
Squibs are living and thriving colonies of bacteria, and unfortunately, you can’t just choose a high standard at your grocery store. Here are some ways to get Scooby.
- If you know someone who already promotes kombucha, ask them for an extra scooby (student) and they will feel happy, happy, happy, happy. Scooby has a “baby” in each batch or two and can be used to cook the baby again. This is a great way if you can find someone. Just make sure you add 1 cup of the liquid you use to firmly prepare the liquid yourself. For each gallon you make, you will need one sky and one cup of starter liquid.
- You can order a Scooby (or two) from an online source. Just make sure the source is well-known. I’ve seen SCO bias on sites like eBay or Amazon, but prefer a trusted site like KombuchaComp.
Once you have a Sky, the actual process of making Kombucha is very easy! You will also want to make sure that you have the right amount of tea and sugar for your container size.
Thankfully Kombucha’s great bookHere is a simple chart for batch and container size:
How to make a continuous mix of kombucha
It’s easy to get started, and you’ll save a lot of money if you’re a regular Kombucha drinker!
There are a few things you will need to do before making consistent wines, including:
- Drinking pot – You will need 2-5 gallons of drinking utensils and spaghetti of any preserved ingredients. See this page for many options
- Stirring pot – To make sweet tea
- A yeast – You can use enough filters and a rubber band, but I like these reusable breathable fermentation complexes.
Continuous mixture of kombucha
An excellent way to cook kombucha so that you have constant supply without the need to constantly rebuild and clean the container.
Prepare sweet tea. I use 2 tablespoons loose tea, 2 family sized tea bags, or 8-10 small bags per gallon of water. Add 1 cup of regular sugar per gallon. Do not use raw honey!
Allow the tea to cool down at room temperature and make sure it is really cold! This step is very important because the high heat of tea can kill your sky.
Once the tea has cooled completely, pour it into a glass vessel, leaving about 20% of the room on top.
Pour in the right amount of liquid from the previous batch of kombucha or, if it starts to dehydrate, pour 3 cups from the bottle purchased from the Kombucha shop. If you don’t have a starter liquid, vinegar can be used instead.
With very clean hands, add Skyby. It doesn’t matter if Scooby sinks or swims, because eventually the new Skybike will be formed in the upper form.
Cover the jar with a fermentation cover or coffee filter and rubber band.
Place the jar in the kitchen (at least 75-85 degrees better), where it is at least a few feet away from other boiling products. If your kitchen is not hot enough, it may help to use a heating mat toward the pot.
Let you sit for about 7-21 days in yeast, though the length of time may vary depending on your temperature and batch size. You can see the taste of the kombucha test so that it can be done. It should taste sharp but still very light sweet.
At this point, kombucha is ready for another yeast to add to the carbonation. If you are not doing another yeast, just put the kombucha in another pot or jar with a lid and seal it until ready to drink.
For continuous brewing, we ship a variety of quart sized mason utensils with plastic storage caps (don’t use metal!), Leaving about 20% of the room upstairs.
Service: 8Oz | Calories: 240kcal | Carbohydrates: 56.3Yes | Sodium: 80Magra | Sugar: 16.3Yes
For more details here, here is a helpful video of my friend Hannah (Kombucha Mama) and you can watch the full series of tutorial videos here:
Second Yeast (How to Make Soda!)
Kombucha can be used as soon as it is ready, but adding fruit juice or fruit makes the kombucha carbonated and slightly sweet, which is often more appealing to children. It’s also an easy second step!
- Send the kombucha to the mason utensils with plastic lids or bottles of girlish beer, followed by 1/5 of the top room for the adjustments.
- Add the fruit juice to fill the jar, or cover with fresh fruit and then tightly to allow the mixture to be carbonated.
- Carbonate at room temperature to allow days-. Leave it for the day, but check it carefully as the pressure can rise and break the jars if left too long.
- Keep in the refrigerator until ready to drink.
My favorite add-ons:
- Roasted ginger root and blueberry
- یاتی organic lemons (quarters) and ½ salty ginger (spider-like flavors)
- Minced ginger root and sour
- کپ cup fresh or frozen berries
- prunes and vanilla (Dr. Pepper / Cream soda type flavor)
Special notice for persistent alcoholism
The batch method can also be consistently easier to mix and is my method of choice. It just needs a few small occasions for the best taste.
When to add sweet tea?
Immediately after you deconstruct it. , Or wait until you’re ready for more embellishment. After adding the tea, wait at least 2 days and then begin to taste. The stronger the mixture, the faster it will turn this sweet tea into a scent, so when you first start mixing constantly, it may take a little longer to prepare. The longer it will ferment, the more it will have to grind, so cut it when you like the taste.
Flavor is the key!
The mixture is ready when you like the taste, this is the most important factor. If you don’t like the taste, you don’t drink it! Of course, the longer it is cooked, the less sugar there is, so people who are concerned with keeping their sugar content low should eat it for a few extra days until the taste is more sour. Trust your taste buds to let you know.
Less cleaning …
One good thing about continuous mixing is that you do not clean the dishes between each mixture. However, every two months it will be time to clean the dishes, remove the yeast from the spaghetti, and even squeeze the skies so that the pot does not have much space.
To clean, drain a large amount of scooby and remaining liquid into another vessel or bowl, then remove the spaghetti and rinse all the ingredients. If soap is used, rinse thoroughly so that no residue can be avoided with alcohol problems. Then trim the scooby as needed (you can use a knife or scissors as short contact will be no problem) and restart as before.
FAQs and more information
If you want more detailed instructions, I highly recommend Kombucha’s great book As an ideal resource for all your Kombucha questions. Or you can choose to get an online kit that includes books, videos and complete instructions as well as equipment. They’ve guessed all!
For more on Kombucha science and more about it, check out my podcast with Hannah Chrome:
Do you make scent Ever tried this method? Share below!