going from countertop continuous to large batches?

[dye4me]

I have been doing 2 galling continuous batches for about a year. Last time i did it I never got it finished and I now have a giant scoby in a gallon of what I'm sure what would be vinegar by now. So i was going to turf everything but then i started poking around here and thought it might be nice to make and corny keg 5 gallons at a time. So here is my questions.

Can i use this massive scoby and the vinegar for my starter tea/ scoby, or should i start from a tiny one and build it up for a few weeks not letting it go to vinager?

Im going to need a fermenter and I'm debating cutting the top off another snake and adding a bottling spout out the bottom, would a plastic food grade bucket with lid be okay or should i kill a keg to do this? other suggestion for a 5-6 gallon fermenter welcome.

If i make a keg fermentor for tea should it be air tight with an air lock, or open top with cheese cloth covering opening? Should i purge the head space with c02 if i go air tight? Does 10 gallons of headspace create to much exposer to air?

Ive always bottled on taste, just wondering if anyone uses specific gravity and what gravity fermented tea finishes at?

Thanks

 

[snarf]

Can i use this massive scoby and the vinegar for my starter tea/ scoby, ...

Yes, you sure can.

..., would a plastic food grade bucket with lid be okay ...

That depends on the plastic. Not all "food grade" plastic is suitable for sour ferments...

If i make a keg fermentor for tea should it be air tight with an air lock, or open top with cheese cloth covering opening?

Kombucha needs oxygen, so no air locks, please.

Ive always bottled on taste, just wondering if anyone uses specific gravity and what gravity fermented tea finishes at?

SG readings give next to no information in the case of kombucha!

Thanks

You're welcome.