Continuous Brewing Method
October 3, 2008
Continuous Brewing is the easiest method for making Kombucha tea. All you need is a container that can hold up two gallons, 2 cups of starter tea (from your previous batch of kombucha, or if that’s your first time, use 2 tablespoons of cider vinegar, because cider vinegar adds the acid environment the culture likes), Kombucha Mushroom, 3-5 grams of loose leaf tea, 300 grams of sugar, 3 Quarts of fresh pure water.
Through the use of the continuous brewing method, you will get all the health benefits from all the nutrients contained in Kombucha. What’s more, you won’t have to do cleaning every week, you won’t have to remove or worry about the Kombucha mushroom and most likely, mold will not even form. And because you will be simply maintaining an already established ferment, the brew that you will produce is less likely to be influenced by wild bacteria or yeasts. What you should remember about the continuous brewing method for making Kombucha tea is that the initial phase is the most critical one, so it’s the phase in which it’s most likely for a batch to go in a bad direction, hence you should be really careful.
Only through continuous brewing of kombucha, you can get the complete variation of the whole range of nutrients and acids which are being produced constantly, but at the same time have a tendency to break down during the active ferment time. A popular Kombucha researcher named Mike Roussin suggests that the greatest variety of health benefits is achieved when fermenting at 80 degrees F for 7 days, and that the longer the ferment is allowed to proceed, the more beneficial acids can form. It’s interesting to note that some of these highly beneficial acids don’t even form until the 20th day of the fermentation process. These are the very same acids which are responsible for the detoxifying properties of Kombucha. The glucose content is at its highest level around the 9th day.
You should keep in mind that a longer brewing cycle (more than 23 days) doesn’t necessarily mean better end product, because it might actually reduce the total caffeine content or deplete the fermentable sugar, and at the end, you will probably get something that’s almost undrinkable. So lower temperatures and longer brewing times do not result in greater benefits.
Temperatures lower than 65 degrees F foster the wrong bacteria and yeasts and hence the good probiotics will become ineffective. It’s all about hitting the right balance in terms of temperature and length of brewing. The most important thing about Continuous Brewing is to keep the level of Kombucha tea that in taste and character is ideal for you.
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