Kombucha Continuous Brewing System

Used with permission from The Liberated Kitchen’s Real Food Ryan Gosling page.

Does brewing kombucha seem overwhelming to you?  Do you envision mason jars scattered all over your kitchen?  Do you not have time to deal with it all?  But do you still want to drink kombucha regularly without having to shell out $3-4 a bottle?  I know I say things are simple a lot but this actually really truly is simple. Once you find the pieces, it takes a short time to get set up and running with very little maintenance.  Can you boil water?  You can make kombucha.

Kombucha Continuous Brew System

This is how I set up my Continuous Brewing System.

Equipment needed:

  • Glass beverage dispenser, the kind with a plastic spigot at the bottom.  You don’t want any metal in contact with the tea as it can damage the SCOBY.  It should hold 1-5 gallons.  Mine holds 1.5 gallons.
  • Tea ball (if using loose leaf tea).
  • 1 gallon jug to store sweetened tea.
**Or if you don’t want to locate all this on your own, Kombucha Kamp has it all put together for you!**

Ingredients for 1 gallon of tea:

  • 1 cup of sugar (1/4 cup per quart of water)
  • 8 tea bags* (2 bags per quart of water)
  • 4 quarts filtered water divided (or amount needed)
  • 2 cups Kombucha starter tea (1/2 cup per quart of water)
  • Kombucha mother

This makes enough tea for a 1 gallon container.  Adjust the amount as needed to fill your container.

Add 1 quart of water, sugar and tea to a saucepan and bring to a gentle boil.  Remove from heat and let steep for about 15 min.  Remove tea bags. Add remaining 3 quarts of cold filtered water.

Once tea is cooled to room temperature, pour into your system and add starter tea and kombucha mother.  Cover with a cloth, secured with a rubber band.  Let set in a warm place for about a week.  Taste test at this time. If it’s too sweet, let set a little longer.  You might need to find a warmer place.  I keep mine near my crock pot which is always running making bone broth.  Kombucha can culture for up to 6 weeks.

*Black tea is best for the health of the SCOBY.  Green tea works well too.  If you want to use white tea, red tea or an herbal tea, use it in combination with black tea.  My favorite is a 50/50 blend of English Breakfast tea with green tea.  Avoid flavored teas (like Earl Grey) since they can damage the SCOBY.  Add flavor during the second ferment.

Harvesting Kombucha

Once Kombucha is to your liking, drain off as much as you would like to drink for a few days and replace with more sweetened tea, prepared with the above ratios.  When adding new tea, you don’t need to add more kombucha starter since it’s already in the container. Just make sure to always leave about 20% of the tea in the container.

I remove and replace about a quart at a time.  Doing a small switch like this makes the kombucha culture faster.  Culturing a ratio of 1 part sweet tea to 4-5 parts kombucha tea, as opposed to 1 gallon to 2 cups, goes faster and is usually done in a matter of just a couple days.

**Time saving tip:  I keep a gallon jug of sweetened tea in my fridge so I don’t have to make it every time I drain off kombucha**

You can drink the tea as is or do a second fermentation with juice, fruit and/or spices to add some fizz and yumminess.  See my recipe suggestion page:

That’s all there is to it!  Just gently add sweetened tea as you drain off your kombucha.  Your SCOBY will grow, covering the entire top of your brewing system.  If it gets too large, you can always gently remove it and with plastic utensils, cut off portions to share with friends.


Part of Friday Food FlicksFreaky Friday, Fight Back Friday, Fat Tuesday, Traditional Tuesday, Real Food Wednesday, Simple Lives Thursday, Kombucha Challenge



Kombucha Continuous Brewing System on Punk Domestics

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100 comments to Kombucha Continuous Brewing System

  • So easy! I do kombucha each week but not in a continuous brew. I need one of those jugs.

  • I was so happy when I found this jug while shopping. Though I think I need to get a bigger one. I'm running out of kombucha before my next batch is ready.

  • I love my continuous brew system! I started out with several 1 and 1.5 gallon jugs with spigots but we drink so much of it, it was a pain to keep them all refilled and at the stage we like. A couple of weeks ago, I noticed Sam's had 3.5 gallon containers with spigots. They're plastic so I know some won't care for them but I'm loving them. Until I can afford big ones that are glass, these will do nicely. I have two of them (the 3.5 gallon ones) for kombucha tea and one for kombucha coffee. Yum!

  • 3.5 gallons sounds like the perfect size! Kombucha coffee is something I can't wait to try. I've been waiting for my SCOBY to get a little bigger before splitting. I think it's about there.

  • I have never done a continuous system but some people I know were talking about it. So, I linked to this from my fan FB. Great post!

  • Thanks for sharing it Melissa!

  • hello! I am actually starting to grow my own mother (it Is about 1/8″ thick) and would love to do this…thanks for the tips!

    • Melanie

      You’re welcome! Isn’t it fun to watch grow?

      • it is indeed! i was wondering though…it looks like yours is kept covered and out in the open. i just got a glass container to put mine in, and it would certainly be easier if i could just set it on my counter and cover it with the appropriate lid, but the other sites i was looking at seem to have cheesecloth covering theirs and have them somewhere dark. could you clear up my confusion at all?

        Thank you!

        • Melanie

          Hmm, I didn’t talk about that in the post, did I? 🙂 It’s only there for the sake of a pretty picture. Dark places don’t take good pictures. I did have it covered for a time with the lid that came with it because it is far from air tight but kombucha does like good air flow so a cheese cloth, piece of fabric, coffee filter or paper towel do a better job of letting air in.

    • Sue M

      Does anyone have a recipe so i can make my own starter???? thanks


      • Starter is needed only to drop the pH low enough to keep the mother happy. You can substitute pasteurized apple cider vinegar for the starter if you can’t get any (must be pasteurized, you don’t want raw ACV or you’ll end up with vinegar instead of kombucha). Most grocery stores carry kombucha now. I would suggest using a raw kombucha like GT before resorting to ACV.

  • […] 1 quart kombucha already brewed (my brewing instructions here) […]

  • Jen

    So, I am assuming that the metal tea ball should not be used right? Is there any other kind of tea ball other than metal? EEK. Maybe I will go find some tea bags. 🙂

    • Melanie

      Nope, a metal tea ball is fine! You just don’t want metal in contact with the kombucha. Brew your tea, remove the tea ball before adding your mother and starter culture and you’ll be fine.

      • Joannaroseannadanna

        Hmmmm. What do you heat the water and tea in? Most use metal pots and therefore using a metal ball to seep tea is perfectly fine. I’m always amazed at the logic of some instructions.

        Also you can wash your containers with soap! . The containers people often use for making continous and non continous kombucha batches are non porous, with the exception of a oak cas for example. So just rinse your soap washed containers VERY thoroughly and your scoby will not suffer.

        Hope this helps.

        • The tea is fine to be in contact with metal, it’s the scoby and brewed kombucha that should avoid contact with corrosive metals.

          I agree with the soap thing. Using soap on glass is fine as long as you rinse it off very well.

  • theconstah

    i just started my first batch a week ago. i started my own mother from a bottle of store bought. it is still not quite strong enough but hoping it will turn out good. excited to see how this works out and of course for the health benefits!

  • Hi Melanie! I have made kombucha in the past, but used the large cracker jars and really liked them. I am wondering about the continuous system. Doesn’t the sugar not get consumed enough this way? We have candida issues so I am thinking that this might not be the best for us. Are you basically saying to put it in the glass beverage container and then wait until it is fermented enough and then fill it up w/ more tea?

    Do you ever need to clean the whole thing out? I wonder if this would be enough for a 4 person family. I found a pretty good deal on a beautiful container at Costco. It holds 2 gallons. So it just might be pretty good.

    Thanks in advance!

    • Melanie

      Hi Adrienne! Very good question. If you need to avoid sugar consumption, I wouldn’t drink and replace tea on a daily basis. Some harvest a little daily, some do it every few days and some (like me) wait until the kombucha is done to their liking. I was harvesting it every few days but I like my kombucha less sweet. Now I give it about 10 days, tasting it occasionally. I drain off about 80% and then refill it. The advantage to doing it this way is easy bottling with the spigot and no need to clean it out. Ive had my system running since Christmas and haven’t seen a reason to clean it yet. So I guess technically its not a continuous brew but just using a a jar with a spigot. The mother does get pretty big though :-). I had to take it out and divide it this week so it wouldn’t take over the container.

  • Priscilla

    I am just starting to brew kombucha and I’m really excited to have found your website. I found a 4.5 gallon glass beverage dispenser with a plastic spigot that I thought would work great for continuous brewing. Do I need to do anything to keep the spigot from getting clogged? Thanks for all your info.

    • Melanie

      I was actually just wondering the same thing since the spigot on one of my containers drains slowly (always has though). That might be the one reason to clean out the container occasionally. I would only foresee it being needed a few times a year. I’ve had mine running for a few months and they don’t seem clogged at all yet.

    • Rhonda

      Where did you find the 4.5 gallon container to continuous brew. I am interested in buying one. Thank you

  • Erna

    Thank you for your good advice. I have just started brewing. Have not ventured into continous brewing yet. Hope to try it later.

  • Eddie

    I’m interested in doing continuous brewing and already found a nice ceramic vessel with spigot.
    The only thing is that the spigot is made from stainless steel. I know that metal utensils are big NO in making process of kombucha tea but from other kombucha sites, the only metal allowed to be used is stainless steel. I appreciate some advise. Thank you.

    • Melanie

      Yes I’ve heard stainless steel is fine for use with kombucha since it’s non-reactive. I haven’t used it myself but I wouldn’t hesitate to.

  • Scott

    I also found that I prefer to harvest about 80% of my 2 gallon glass jar and then top it up again like in the continuous brew method.
    The spigot on my water crock was getting slow so I did a complete clean out and disassembled it. Turns out it was a scoby forming on the rubber stopper that was slowing it down. Now my favorite method is to siphon directly into flip top bottles using a wine bottling wand. I won’t try to explain how I use a filtered silicone sippy lid on the inlet of the siphon tube. Instead, I would suggest to sacrifice a tea ball to stick the tube into for a filter.

    • Gay

      Hi Scott, I know your comment is from a while ago but I hope you are following. I was thinking of doing the same as you describe with taking Kombucha off the top to fill bottles then topping off the brewing container doing a semi continuous brew. My concern was that the bottom portion tends to be more yeasty. Have you had any problems with the yeast getting out of balance doing it this way?

  • […] is also a page on setting up a continuous kombucha brewing system, which makes kombucha brewing seem easy enough for me to give it another […]

  • Linda

    can stevia be added instead of sugar? I am diabetic

    • Melanie

      Hi Linda, sorry but stevia doesn’t feed the culture and it would just die. I do know that many diabetics can have fermented beverages like kombucha and water kefir as long as they have fermented for a longer period of time. Many will test it before drinking with a hydrometer or a refractometer to measure the amount of sugar left.

  • Linda

    Thanks, for much Melanie, I have never heard of a hydrometer or a refractometer, where are they sold? Do you have a link. thanks Linda

  • W. S.


    You need a cover that breathes, cloth, not a closed glass cap and no metal on the spigot. Just FYI. Best of luck.

    • Melanie

      Yes, in the body of the post I do say to cover it with a cloth. It was just for the picture. I’m going to replace the pic because it is misleading. Spigot is actually plastic, still not the best. I wish we could find wooden spigots or stainless steel (stainless steel is fine for kombucha).

    • Melanie

      Oh goodness, I don’t say to use a cloth cover. Thanks for pointing that out! Fixed!

  • Jennifer

    You mentioned storing sweet tea in the fridge to add as needed. Can you add it cold from the fridge or do you have to let it warm up a bit. Also, I understood that a Scoby could only do so many batches. How is this handled in continuous brew? Do you just occasionally peel the older part off?

    • Melanie

      I do add my tea cold. It warms up to room temp fast enough. SCOBYs actually last indefinitely. I’ve never had one poop out on me. With each batch they form a new SCOBY anyway. I separate my SCOBY every so often otherwise it would just take over the whole pot.

      • Suzanne

        I just separated my 5-deep SCOBY after continuous brewing for several months. It was scary! LOL I didn’t want to hurt “her”s [I took out 3 of them]. :o) That is why I SOOOO appreciate your posts…gave me the knowledge & the confidence. Thanks! :o)

        Questions [many…sorry!]: How do I store the peeled off SCOBYs for future use? I know they need to be stored w/kombucha they came from, but do I keep them in a sealed jar? In a plastic bag? Is there an “expiration date” of how long I can keep the peeled off SCOBYs in storage? Do I need to keep feeding new tea to them?

        I don’t know if/when I’ll use them for different kombucha batches,and no one I know wants any right now, but I hate to throw them away. Hoarding tendencies creep over into kombucha brewing, I guess. LOL! Like the 4th extra set of dishes I just can’t get rid of “just in case,” I can’t bring myself to throw any SCOBYs away! Just in case… :o)

        THANK YOU!! 😀

        • Hi Suzanne!
          Storing SCOBYs is pretty simple. I make a “SCOBY Hotel”. It’s just a large glass jar that I put my extra SCOBYs in that is topped with kombucha and covered with a cloth. They’ll last quite a long time that way. Every so often (like 2 or 3 months), I’ll drain off some of the kombucha vinegar and add some fresh sweet tea.
          I hate throwing mine out too. They’re kind of like pets. They are living after all! I gift extras to friends and give them to my chickens to eat which they love. I hear other pets like SCOBYs too. I’ve heard of people dehydrating them into a kind of jerky that is supposed to be good. Haven’t tried it myself yet.

  • Suzanne

    Love your site! Been doing continuous brew for several months, and all is going well…minus the excess CO2 I can’t seem to stop getting… But my question is re: separating the SCOBY. We have a 1.2 gallon glass dispenser w/spigot, and the SCOBYs are getting too many/too thick.

    When separating to “thin” the SCOBY out, do I peel off the top or bottom? Or do I cut a portion off, like slicing a cake?

    Do the CO2 “dried up” bubbles on the top of the newest SCOBY cause a concern for success of future brews after separating the SCOBY?

    Thank you for tending to so many questions! :o) Appreciate it very much.

    • Hi Suzanne!

      The easiest way to separate the SCOBY is to peel them apart. Top or bottom is fine. If it tears, it’s still perfectly fine. The dried bubbles should have no effect on the kombucha so no worries. Normally if I see a big bubble forming, I’ll tear a small hole in it to let the air out. Small bubbles I don’t worry about.

      You’re most welcome!

  • Lisa

    Have been brewing kombucha with a mother I got from a friend but think it’s not working so well (I think she was brewing with herbal tea). So I just purchased a scoby from Kombucha Kamp and want to try the continuous method. I have a 2.5 gallon container but assume I should start off making about a gallon since I only have the 1 scoby? How long until I can start making 2 gallons with it? Thanks!

    • Hi Lisa, as long as you have enough starter tea, you can start with 2 gallons just fine. If you don’t have enough starter tea, just one 1 gallon batch should be all you need. You can make 2 gallons with the next batch (you’ll have enough starter tea and the baby SCOBY to use with the original mother).

      • Nicolette

        Hi, thanks for the great info! I have the same question as Lisa…so is it ok to only make a 1 gallon batch in a 2.5 gallon container since I ordered my SCOBY from Kombucha Kamp and don’t have enough starter tea? Or does the container size matter? Do I need to brew my 1 gallon initial batch in a 1 gallon container? Thank you!

        • Yep, that’s totally fine to brew just 1 gallon in a larger container. If you do want to make more, just make the first batch with 1 gallon and your next batch will have enough starter to make 2.5.

          • Heidi

            I want to clarify what I was asking. Since I already have a continuous brew system in place with the gallon of tea in it, I don’t have to make a whole new separate batch, right? I can just pour another gallon of tea right in with the existing Kombucha because there is already started liquid in there? Hope I’m making myself clear.

  • Angela

    Hi! A friend has gotten me interested in trying this, but I was wondering, if you get used to having Kombucha every day, what do you do when you travel? Take some with you? and get a friend to come over and feed your pet Kombucha while you’re gone? Also, in looking around my kitchen for where to put something like this, it seems that on my counter next to the trash can would be an easy spot, but would keeping it next to a trash can be ok?? Would that affect it adversely at all? Thanks for any advise! I’m excited to try this! 🙂

    • Hi Angela! What you do with your kombucha while traveling depends on how long you are gone. If you’ll be gone for just a week or 2, make a fresh batch before you go and it’ll be ready by the time you come home. If it’ll be longer than that, you can just store the mother in some kombucha for quite a long time. Or if you get a fresh batch starter, you’ll come home to a great batch of vinegar that is great for salad dressings and as a hair rinse. I do bring a few bottles with me usually when I go anywhere (driving).
      As far as keeping it next to the trash can, while not appealing, as long as the trash is covered I would think it should be ok. Just make sure it is out of the sun and in a warm place.

  • Rachel

    Thanks for all the helpful info. I started a 1 gallon continuous brew, but it wasn’t enough, so I bought a 5 gallon bucket with spigot and harvested my first 1/2 gallon today. It is delicious. I messed up the thin mother and it floated down into the bucket. I’m assuming this is ok and I look forward to having “too much” kombucha instead of not enough.

  • […] go through about two gallons or so each week since there are four of us drinking it. There are continuous brewing systems out there…I just haven’t gone there yet, and I have two separate jars going – one […]

  • Kim

    I love your site and all the great information. I think I made a mistake. My scoby is in the frig till I was ready to begin the process. Did I kill it?

  • […] This is a recipe using already brewed kombucha.  It’s not recommended to add flavor during the first fermentation phase since the oils can damage the SCOBY and the spices and zest can get stuck in it.  To read about how to brew kombucha, check out my kombucha page and my post about a continuous brewing system. […]

  • […] Kombucha Continuous Brewing System @ Pickle Me Too – Melanie’s system keeps about one gallon of kombucha going at all times, drawing of a quart at a time as needed.  She keeps a gallon of sweetened tea in the fridge to add to the brew as she draws off the finished kombucha. […]

  • […] can take between 1 and 3 weeks depending on the temperature and how tart you like it.  Getting a continuous brewer set up reduces the amount of time it takes to brew significantly.  When you first set up your […]

  • […] you don’t already make kombucha, you’ll need to learn how to make kombucha first. This typically requires obtaining a “mother” kombucha SCOBY (Symbiotic Colony of […]

  • Alan-Trent Smith

    Is there an ‘ideal’ temperature for continuous brewing?
    Is organic turbinado cane sugar OK to use for my sweet tea?

    • The best temp seems to be between 72-80F but it will ferment outside those temps as well. Higher than 110 and some of the bacteria will start to die, lower than 60 and it will take forever to ferment. The warmer it is, the faster it will ferment.

      Organic turbinado is perfect. That is what I prefer to use myself. Sucanat or rapadura work too but it leaves a molasses-y flavor that most don’t like.

  • Sherri

    You said that you keep a gallon of tea in your refrigerator for when you need to add more tea to the brewing system-if I get busy and don’t have time to make tea from scratch, can I just add sweet tea from the store? (Not previously bought kombucha tea but regular sweet tea) or do I have to make the tea from scratch since it has to have the correct proportions of sugar for the kombucha?
    Thank you in advance, your website has been a tremendous help to me.

  • Heidi

    I just finished my first ever batch of Kombucha. So excited! However, I have a stupid question, when I go to add the new tea (I am using a continuous brewing method in a 2.5 gallon crock), do I just pour it in on top? Will it disturb the scoby? Thanks for any advice!

    • Just pour it right on top. Disturbing the SCOBY is perfectly fine. It should float right back up to the top but if it doesn’t, that’s just fine.

      • Heidi

        Thank you!I have 1 gallon of tea in there now. It will hold up to 3 gallons and I’d like to have at least 2 in there. How do I increase it? Do I just add another scoby and another gallon of tea? I don’t want to mess up the balance that is in there. Also, should I remove a baby scoby each week? I am new to this and just realized I had 5 scobys in there!! My tea was starting to have a very strong vinegar taste. I have removed all of them except the mama now and hope that helps. After doing that, I read you are supposed to remove the mama and leave the baby. So confusing! I’ve also read when you remove the extra scobys not to store them in the frig and not to have a container with a metal lid. I only had canning jars with metal lids. Any advice would be greatly appreciated.

        • No need to add an extra SCOBY when increasing the amount. The most important thing is to make sure to use enough starter liquid (already brewed kombucha). 2 cups per gallon. So for 3 gallons, you want 6 cups of starter. Your kombucha will ferment faster in the summer since it’s warmer. It’s more likely the temp than the number of SCOBY’s.

          You don’t have to remove the new baby weekly. I only separate mine when it gets really large (like 3″ thick). Eventually the SCOBY will take over the whole pot so you do need to separate them occasionally. They peel apart pretty easily. Give away the babies, start a new vessel, feed them to pets or save them. They still need air flow so cover the jar with a coffee filter or towel. They will last a very long time that way as long as there is liquid in there. I top it off with brewed kombucha every so often to keep them from drying out.

          Metal is only bad if it’s in contact with the SCOBY. As long as it’s not touching it, it’s fine.

          • Heidi

            You have been such a HUGE help! I have not been able to find these answers anywhere! Everyone tells you how to start it with just a gallon but then I couldn’t find out what to do with the scobys or how to increase. I already have a gallon in there now so I shouldn’t have to add any started liquid. Just a gallon of new tea?

          • Heidi

            I want to clarify what I was asking. Since I already have a continuous brew system in place with the gallon of tea in it, I don’t have to make a whole new separate batch, right? I can just pour another gallon of tea right in with the existing Kombucha because there is already started liquid in there? Hope I’m making myself clear.

  • […] of 3 black tea bags, 2 green tea, and 1 oolong for each gallon of water.  You can also set up a continuous brew system, which I hope to set up soon in a crockery […]

  • Leda

    I have resisted making kombucha because of the concern of ingesting sugar. I am wondering about using low glycemic sweetner such as cocoanut palm sugar or xyitol.

  • Lauren

    Hi! I just received a 20 liter toasted oak barrel for fermenting kombucha for my birthday– and I am a but worries about using it just because it only has a three inch wide hole at the top. I feel like it won’t be enough air getting in? Any thoughts on that?

    • cheryl

      Hi there, I know your question on this site is old, but I am wondering how you prepped your oak barrel? I am about to order one – 5 gal. like yours and a curious about the set-up. I currently have a 2.5 gal. glass spigot dispenser for my bootch. any problems with the 3″ hole or the process? Thanks!

  • David

    Have you ever tried Matcha tea in it? matcha is like green tea on steroids.

  • Jonah

    Thanks for all the useful info! I’ve been doing a continuous brew for a few months now, but it seems like it’s just not brewing fast enough. I now have about 1.5 gal in a 2 gal glass jar. I only remove 2 cups each time the brew finishes, but when I replenish with sweet tea, I have to wait about 5-7 days for that to finish. Is this normal? It’s about 75-78 degrees in my kitchen. The scoby is about an inch thick, and growing. I’ve been trying to gradually add more sweet tea each time so I will have a larger base of prepared booch whenever I add sweet tea, but I will soon be out of jar space. Do I need to just suck it up and get a larger jar? Ideally I want to draw out about 2 cups per day.

  • Suzanne

    I’m pretty sure I know the answer to this, but it makes me sad so I want to ask to make sure. 🙁 I was gone for about 3 weeks, and gave my kombucha a fresh batch of tea a little before I left.

    My SCOBY is kept in a darker room in the cool basement. When I returned home, to my horror, I saw three little worm critters on the top SCOBY… I did all I could to remove that particular SCOBY, and threw it away.

    My sad question is, do I need to throw away all of the SCOBYs & the kombucha, as they are contaminated?

    Thank you for your insight. I have no idea what those worms are or where they came from. I will surely hate to lose all the kombucha and the SCOBYs, but I sure don’t want my family drinking contaminated kombucha…

    • Ewww! I actually had that happen to a vinegar mother of mine. Yes, you should toss it, as hard as that is 🙁 If they were big enough for you to notice only 3, they are probably maggots. If they were really teeny tiny, they might be vinegar eels (which is what mine were).

  • Cyn

    Great info! Question–I just received a nice plump SCOBY and am waiting for my tea to cool right now. They didn’t give me much starter tea (about 1/2 c, maybe) with it, so will it be ok? I’m only starting with a gallon. It’s also very cool in my house, so I hope I can find a warm enough spot to keep it–if I can’t keep in inside a cabinet (because it’s colder in my cabinets than in the room at large) how much “no sun” is required–can I cover it with a dark fabric or towel on the counter out of direct sunlight, but still in the not-too bright kitchen? I have a spot on a shelf near the heat vent, not directly in front of that, but near enough to be warmer that any other place in the house.

    • If you only have 1/2 a cup of starter, you actually want to start with a smaller amount. You want 2 cups of starter to make a gallon. Start with just a quart with your first brew and save 2 cups of that to make a gallon the next time.
      Bright kitchen is fine if you have it covered with a towel. Maybe make it 2 towels to be safe or wrapped twice.

      • Cyn

        My SCOBY is the size of a lunch plate, and about 3/4″ thick. So I should put it in the gallon container with a quart of sweet tea and let it get started, then later just add more tea, using the original quart as the starter tea?, or can I take out a couple cups to drink when it’s ready and go from the remaining 2 and add my new gallon of sweet tea?

  • […] been applying the same theory of a continuous brew for kombucha to water kefir and my grains have never been happier. Rather than straining off all the liquid, I […]

  • Andi

    Thank you for all the great info. I have not yet attempted this, but I’m excited to make some! My question is about the temperature of my house. I live in the dessert and we try to not use heat or air. In the winter my house is often 60 and in the summer it gets to about 85. You say that it needs to be in a warm house. How are these temperatures? Is 85 too warm? Is 60 not warm enough?

    • Hi Andi,

      80F is the perfect temp for kombucha with considerable variation from there. 85F and up to 90F should be fine, just beware your kombucha will get sour pretty fast. 60F is too cool for kombucha. It will take a long time to ferment and many of the bacteria and yeast do need warmer temps so you might be missing out on some benefits. I would suggest using seedling heat mats in the winter or just taking a break during the cold months.

  • Tuff

    Hi Melanie, I’ve just gone through you website, and read through all your responses, and just wanted to tell you how GREAT you are!

    What a great resource!

  • Pamela

    I love your website! Lots of great info! I have a question. Do you think it is too much to drink Kombucha and an acv drink (2 tsp acv, honey & water in a pint jar) everyday? I have searched and searched and can’t find any info on this. I was under the impression they have similar properties, so was wondering if it’s good/bad to drink both. I also make homemade kefir. I just don’t want to overdo it with all this fermentation. Thank you!

  • Lori

    My son bought me a food, beverage bpa free plastic 2 gallon jug will that be ok for a continuous brew? I’ve heard both that it’s ok and no because the kombucha will draw out toxins. please help, you seem very knowledgable.

  • […] If you are unfamiliar with continuous brewing systems, see my post on them here: Kombucha Continuous Brew System […]

  • Donna Vincent

    Why does the tea have to be caffeinated?

    • I’ve heard different things. Some will say caffeine is important for the SCOBY health but I know of many who have only used decaffeinated. Doing a decaf brew once in a while is totally fine. I would do a caffeinated brew occasionally just in case.

  • Peter

    I need to split my scoby. Which layer will give me a milder brew, the top or the bottom?

  • Hi. I am loving the Kombucha world. Have made many brews but my last one got mold so I had to throw the whole thing away. (I was devastated)
    I did have a few scobies in a scoby hotel.
    I am now ready to start again. I have a 2 gallon container. I am concerned that I don’t have enough starter fluid. Should I add my scoby & then a half bottle of store bought Kombucha? (To my 2 gallons of sweet tea)
    Thanks in advance for advice

  • Hster

    Hi Melanie,

    Sweet setup! I am confused about why even stainless should not touch the SCOBY. I’ve seen videos of commercial operations which use stainless steel vats and the SCOBY clearly appears to be touching the metal. Could you explain exactly why the SCOBY touching metal is a problem?


  • Laurie

    What is the second fermentation? I was shown the basics from a friend yesterday but I don’t understand how the second fermentation works. Am wondering because that is where I guess you add things like ginger, etc. Thanks!

  • […] you don't already make kombucha, you'll need to learn how to make kombucha first. This typically requires obtaining a “mother” kombucha SCOBY (Symbiotic Colony of […]

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