Spoonful of Sugar Free

Registered Dietitian

Kombucha Part III: Brewing Methods

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Part I: What is Kombucha and Why Do I Drink It?

Part II: Making a Scoby

Now that you have a scoby, you are ready to start brewing and enjoy your kombucha!

Once the scoby is made, pour out half of the kombucha before brewing a new batch (look at step 8 on this page), and fill the rest of the jar with room-temperature sweet tea (recipe below).

There are two different ways you can brew your kombucha: Continuous Brew and Batch Brew Method. I prefer to use Continuos brew method because it is gentler on the scoby, and it actually develops more strands of probiotics and antioxidants than batch brew because the kombucha brews for more than one week. The flavor is better with continuous brew, too, because it has more complexity with each brew added.

When I travel for more than a few days, though, I will empty all my kombucha and use batch brew, so the kombuch will be ready when I am home. You can decide which method is right for you.

Continuos Brew Method:

  1. For Continuos brew you will need a container with a spigot.
  2. Brew a gallon or two of sweet tea (recipe below), the food for the kombucha, and keep in jars in the fridge. This tea can be kept in the fridge for two weeks. Before adding the tea to your kombucha jar, you will need to bring the sweet tea to room temperature.
  3. Every day, or every other day, pour a glass-full of kombucha from the spigot into a jar to drink. Replace whatever kombucha you took out of the scoby with room-temperature sweet tea.
  4. Continue doing this everyday. Test the kombucha for your desired taste.

 

Batch Brew Method:

  1. Empty all kombucha out of your scoby jar, but leave a couple cups left in the jar.
  2.  If you are using a jar without a spigot, you will need to carefully lift the scoby out of the jar first. Wash your hands thoroughly (but don’t use soap, it can contaminate the scoby!), and do not touch the scoby with metal utensils. Once you are done pouring new sweet tea into the jar, carefully place the scoby back on top of the tea.
  3. Fill the scoby jar full of room-temperature sweet tea (recipe below).
  4. Let the scoby sit for about a week, or until the kombucha tastes right to you. Factors including the size of your scoby, how many gallons your jar is, and the temperature can affect how long it takes for the kombucha to brew. Warmer temperatures usually take less time to brew.
  5. Empty all kombucha in your jars of choice (I use various recycled kombucha bottles, glass milk bottles, and juice bottles), and restart the process again.

Sweet tea Recipe:

(aka Kombucha Food)

You’ll need:

  • 1 gallon water
  • 2 cups sugar (plain white or turbinado both work)
  • 5-6 black or green tea bags
(Note: You can double this recipe if desired)

Method:

  1. Boil the water. Add the sugar and stir until completely dissolved.
  2. Add tea bags and let sit for at least 30 minutes or until it is a strong sweet tea.
  3. Let cool to room temperature before adding to scoby.

Notes:

  • Do not over boil the tea, because that releases oxygen from the water. The scoby needs the oxygen in the water to breathe. I usually turn off my stove right after it starts boiling so that it is still hot enough to make tea, but it still contains a lot of oxygen in the water.
  • Do not use metal utensils while stirring tea, this can contaminate it.

Stay tuned on Monday for Part IV where I share some different flavoring ideas and recipes, and tricks on how to make your kombucha extra fizzy!

Thought-provoking, mind-prodding question of the day:

If you brew kombucha, which method do you use?

If you don’t brew kombucha, do you have any plans for Memorial Day weekend?

 

P.S. Sign up for the June Sugar-Free Challenge!

 

Reader Interactions

Comments

  1. Thanks for the continuous brewing idea, I’ll have to try that because I have a spigot container too. Plus I won’t have to wait as long in between batches as I am right now. It’s been killing me to wait and I’ve been buying expensive bottles instead which isn’t as tasty anyways!

    • Katie,

      I’ve tried both methods, and continuous brew is definitely easier for me, and easier on the kombucha scoby, too. Let me know if you try it.

  2. I always used the batch method, would it be better to use continuous brewing in cooler weather? I always have had trouble with the batch method in cool weather.

    • Carol,

      It would probably be better in cooler weather because you will be able to get a few glasses of kombucha everyday (or every other day). I like it in the summer, too, because it is much easier.

  3. Okay this is awesome. I have seriously been meaning to make my own for over two years now, and I am just too LAZY. Its ridiculous. But you are inspiring me… Ive bookmarked this. And Im going to try to actually make it.

  4. Hey! Where did you get that spigot container? I really want to start using the continuous brew method, but don’t want to pay an arm and a leg for it.

    Thanks for these instructions! Super helpful 🙂

    • Gabby,

      I bought it at a place called “Tuesday Morning.” Kind of like an overstock store. You might be able to find one at places like JC PEnny, ross, tj maxx, places like that! I got mine for $20

  6. After reading your Kombucha series, I was inspired to try some at Whole Foods today. I loved it! This will definitely be my summertime go-to drink to beat the Florida heat. Looking forward to making it…thanks for the instruction!

    • Katy,

      YAY! I am so happy you liked it. I totally know what you mean by Florida heat. Good gosh, I walked out side to get the mail yesterday, and was dripping by the time I went back inside!

  7. Hmmmm, I’ve never tried continuous brewing, sounds good, although I’ve read that you shouldn’t brew kombucha in a spigot container? Have you had any problems? It does sound easier! May have to get myself one of these spigot contraptions… although with the weather here, it takes a maximum of 4 days to brew a batch 🙂

    • Lou,

      It is super easy! It is my favorite way to brew. Hmmm…I’ve never heard about not using a spigot? The spigot has been really helpful for me, and so much easier. I think if you make sure the scoby never touches the spigot, you’ll be fine.

  8. I set up a batch using bottled kombucha as you directed. It has been 2 days and little spots are forming. I don’t think it’s a scoby and am afraid it might be mold. HELP!

    • Carol,

      Ok, let’s see, is it fuzzy or green on the top? Did you make sure to cover the kombucha with a paper towel?

  9. Thanks for the quick reply. I just took it out of the pantry so I could get a better look at it and in the light it doesn’t look like mold. I covered it with a clean cloth napkin.

    • Carol,

      Ok, so it probably is just the scoby growing! Check it again in another week or two and compare it with the pictures I posted above. If it looks like mine, then you have a scoby! Let me know how it goes.

    • Lauren,

      I just threw it away because it is way to vinegary. I know some people who actually use it as vinegar, though! Once you pour the new tea in, it will probably take a few days or up to a week for it to brew. Just taste it to see if it is good for you. Let me know if it works and if you need anything else!

  11. Hello! I’ve been brewing a continuous batch of Kombucha and was wondering when/if I should take the new scoby that was formed out? Do I just leave it in? How long can I brew this way before I need to start all over? Thanks for your time and for all your info!

    • Talitha,

      As long as the scobys are not crowding each other too much and your drink isn’t too acidic, you can leave them in! I have about 6 1/4 inch thick scobys in one jar now. If you want to take the baby out to start a new batch, I would wait until the scoby is at least 1/4 inch thick. Scobys can last many months, so unless the drink starts to taste bad, they are fine. You can take the old scobys out if you like, too. As long as the kombucha is fine and scobys are healthy, you never have to “start over!”

      Hope this helps!

  12. Thank you for great tips and ideas! I have been making my own kombucha for about a month and I loooove it! I have never tried the continuous method, but I definitely will try.

    I have played around with different teas. I always use one bag of green tea or black tea, because I read that the scoby needs that. But I have mixed it with Jasmine, mint and chai. I have now read that you are not supposed to use tea with oils in them, because they can destroy the scoby. Do you know anything about this?

    I really want to try to use Tazos different flavoured teas, because I love them for normal tea. Especially Orange and Passion. What is your thought on this?

    • Malin,

      So glad you are enjoying your own scoby! I have never really heard of the scoby being harmed by oils in tea, so I really don’t know. I’m really not sure if the flavored tea will work or not, but make sure they have caffeine in them if you try it because the scobys need caffeine (so no herbal teas). Good luck, let me know if it works for you!

  13. Hi there! I’m new to Kombucha and excited to try continuous brewing. Based in the UK I’ve been looking at the following two vessels. Could you please tell me which you think is more suitable? (I’d like to begin brewing on the small side). The first vessel’s tap is higher up. . I wonder if this is an advantage as it allows room beneath for yeast sediment to build up undisturbed and it seems you only need to draw off half of the liquid anyway?

    http://www.amazon.co.uk/gp/aw/d/B00CYIUUDI/ref=aw_ls__1?colid=11HCK6RI1N2AY&coliid=I3LTTF4SKACUQ9

    http://www.captaincooks.co.uk/jamie-oliver-drink-up-drinks-dispenser/p4810#tdesc_9

    Any advice would be much appreciated!

    • Sorry for the delay in response, your comment got caught in spam. If you’re still interested, they both look perfectly suitable, so whatever you like better is fine!

  14. I see you have the same Yorkshire jar with plastic silver coated spigot. I just started my 1st brew about a little over 2 weeks ago with a nice culture from kombucha camp. She seems to be super healthy and baby is grown really fast and large. My question is when i go to test it…it seems there are shiny floaters in my kombucha? I know kombucha has floaters ..but what i’m wondering is if it the silver coating on the spigot coming off! Wondering if the shiny floaters are normal or if you have had trouble with this same yorkshire spigot?

  15. hi! I’m wanting to try the continuous brew method. How much do you start with? I understand you take some out to drink and then add more tea back in BUT how much tea do you start with first? Thanks!!

    • Alex,

      Start with the container filled. If you are using a 2-gallon container, start with 2 gallons, and etc. good luck!