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Continuous brew question

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SuperOxide

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Can i do a continuous brew on a smaller scale if my kombucha consumption is small, like can I do continuous brew with a 1/2 gallon jar
 
i'd imagine you could just add back the same amount of sweet tea that you take out....
 
You have to have enough strong starter tea to ensure the pH is low enough to inhibit spoilage microbes, generally about 1/8 of the batch size. If you can do that, you should be ok. The thing is, with continuous brew, you won't be able to draw it off as much as you'd like with such a small volume of strong enough kombucha to replace it.
 
ensure the pH is low enough to inhibit spoilage microbes

i haven't brewed kombucha in a LONG time, but i just made 10 gallon batches.....drank about a gallon a day at work, but couldn't you just add acid if ph is the factor? something like a squirt or two of glacial acetic?
 
Sure, if you had a pH meter and didn't mind the change in flavor.

i was under the ujnderstandind that the reason kombucha didn't have much ethanol, is that it turned it acetic acid anyway? then something else....
 
Can i do a continuous brew on a smaller scale if my kombucha consumption is small, like can I do continuous brew with a 1/2 gallon jar
Not really worth the trouble. A gallon C/B you are only making 3/4 tea at the most at a time. That’s only after you well established brew. Start with one gallon, pulling 1/3 each round. So 12 cups sweet tea, 2cups strong starter and 5-6 oz scobie. Wait usually 14 days, start tasting 7 days.
 
After about the 3or 4th round pull half, then if you want pull 3/4. Never more. You can let it sit like that until you are ready to add your tea again. Will take about a week. You can continue to drain 3/4. Make sure to stir well before pulling.
 
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