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Home > How to > Never Run Out Again: The Continuous Kombucha Brewing

Never Run Out Again: The Continuous Kombucha Brewing

Tired of Kombucha Wait Times? Unlock the Endless Flow with Continuous Brewing!
Forget the days of impatiently waiting for your kombucha to mature. Continuous brewing is your gateway to a constant stream of this bubbly elixir, flowing effortlessly from your fermenter to your glass! But what makes it so magical? Let’s dive into the reasons why you need to do this.

1. The Kombucha Never Ends: No more staring longingly at an empty jar! Continuous brewing provides a continued supply of your favorite probiotic beverage. Thirsty? Just top yourself off – it’s that simple.

2. Faster Fermentation: We get it, waiting isn’t fun. Continuous brewing enables you to keep your kombucha constantly fermenting, significantly reducing the time it takes to enjoy a fresh batch.

3. Batch Size? What Batch Size? Traditional brewing limits you to the size of your container. Continuous brewing breaks free from those shackles, allowing you to make more very quickly. More kombucha for everyone!

Master the continuous brewing

Ready to master the method of continuous brewing? The recipe for kombucha is the same as always but there are a few key things to remember:

• Balance is Key: Think of it as a kombucha bank account. To keep the good times flowing, always replace what you take out. For example if you take out 500ml of kombucha you need to replace it with 500ml of fresh tea with sugar. Every delicious glass or bottled bounty needs a top-up with fresh tea and sugar to keep the microbes happy.

• Invest in Your Fermentation Equipment: You’ll need a reliable jar with a spigot for easy extraction. Choose wisely, as this will become your trusty kombucha companion.

• Leave Some Behind: Don’t be tempted to drain the jar completely! Leaving at least 20% of your kombucha creates a base for your next batch, ensuring the fermentation cycle never stops.

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When is kombucha ready?

This depends on the amount of kombucha you poured out. If you took almost everything (only 20% was left) the fermentation can take 2-3 days. If you took out only a glass or two, your kombucha may be fermented the next day. You need to taste your kombucha and learn what are fermentation times in your case because they may depend on other factors: ingredients, how strong is the culture, temperature, etc.

Always leave at least 20% of Kombucha in the Fermenter!
Continuous brewing is a game-changer for kombucha enthusiasts. With its endless possibilities, streamlined production, and efficiency, it’s no wonder it’s taking the fermentation world by storm. So, grab your tools, embrace the knowledge, and embark on a journey of endless kombucha delights!

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