Guest guest Posted May 28, 2002 Report Share Posted May 28, 2002 Greetings All, Some of you may know about the Kombucha Discussion/Mailing List - http://w3.trib.com/~kombu/ and the idea of continuous KT fermentation. For those who don't - the way it works (very simply stated) is once you have a fermented batch of KT you keep it in the same fermentation container (ideally a crock with a spigot) and draw from it what you want to drink and simply replace that volume of KT with water each day; instead of transferring the whole batch into containers and into the refrigerator. I'm wondering to what extent Beet Kvass and Ginger Ale could work as a continuous fermentation. I know each of these are good through at least their second rounds and therefore could conceivably be in a " continuous " fermentation for at least a week or longer. I imagine the beets/ginger would need to be replaced whereas the KT culture grows new layers and the old layers can be removed. Does anyone have further thoughts on this? Chef Jem __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 Fran, In my opinion (IMO) Continuous Brew is the best way to go. Supplies all the possible nutrients with the best taste. Exception is for diabetics, Candida and IBS where the sugar content should be greatly limited. Once under way it is the simplest method to use. Large containers may be found locally or made at a local pottery. See also beer and wine home brewing shops look under vinegar casks. Vinegar casks are glass with a spigot and a wide mouth. Prices generally for the glass vinegar casks run upwards of $60. Plastic Brew buckets are safe and cheaper, generally in the $20 range. It is harder to get a heater for the vinegar casks. Constant temperature is a plus but not absolute necessary. Some of the heating methods you'll find at the local beer and wine hobby shops may work (belts usually) have two drawbacks. The y produce a constant lower heat, where KT prefers the upper 80's and secondly the belts usually get wet from the constant refilling. I have pictures of the continuous brewing method online at http://www.happyherbalist.com/continuous_brewing.htm Ed Kasper LAc. Licensed Acupuncturist & Herbalist Acupuncture is a jab well done www.HappyHerbalist.com continuous fermentation hello all...back again after a few months. i was wondering if Bev or someone could explain the continuous fermentation process again. i have a water crock with a spicket but what should i check for to make sure it's safe for brewing? thanks a bunch. fran -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.280 / Virus Database: 264.12.7 - Release Date: 11/1/2004 -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.280 / Virus Database: 264.12.7 - Release Date: 11/1/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 >>>Exception is for diabetics, Candida and IBS where the sugar content should be greatly limited. Ed Kasper LAc. Licensed Acupuncturist & Herbalist>>> ~~~Is this because there would be unfermented sugar in the KT being used, at all times? Carol Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 Hi Ed, thank you for the wonderful information. I am currently brewing five gallons at a time in separate containers and would love to get into continuous brewing. My question is, if you are brewing continuously, how do you wash the container? Or do you even need to do that? " May the Great and Wise Wolf guide your path " Myrna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 This is a good site that explains the Continuous Brewing method: http://www.happyherbalist.com/continuous_brewing.htm I have two 5 gallon continuous kombucha processes. Very easy! I clean out the buckets about once a month or so. Wash your vessels and hands with vinegar when you handle the SCOBY's. Robbie continuous fermentation hello all...back again after a few months. i was wondering if Bev or someone could explain the continuous fermentation process again. i have a water crock with a spicket but what should i check for to make sure it's safe for brewing? thanks a bunch. fran Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 Carol. Yes. There is more " unprocessed " sugar in the container per volume than the stand alone method when compared to the end-stage or drinking stage. The total sugar content may be controlled to a very low over-all percentage But one is adding fresh sugar + tea solution regularly. Enjoy Your Health, Ed Kasper L.Ac. California Licensed Acupuncturist & Herbalist www.HappyHerbalist.com Re: RE: continuous fermentation >>>Exception is for diabetics, Candida and IBS where the sugar content should be greatly limited. Ed Kasper LAc. Licensed Acupuncturist & Herbalist>>> ~~~Is this because there would be unfermented sugar in the KT being used, at all times? Carol -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.280 / Virus Database: 264.12.8 - Release Date: 11/7/2004 -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.280 / Virus Database: 264.12.8 - Release Date: 11/7/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2004 Report Share Posted November 8, 2004 Myrna, what I do is empty the batch every 6 months or so. Then I clean it out with vinegar (I recommend white distilled) or alcohol. Both vinegar and alcohol are kombucha friendly and clean very well. A lot of sediment is on the bottom which I discard because it is thick brown and since I have a lot of brewing going on (commercially) I do not need it or found a good use for it. The mushroom on the Cont. Brew does not form as the stand alone method and becomes quite ugly. Also I don't regularly remove the mushroom. Every time I add fresh sugar + tea mix I stir the pot (mushroom and al) to oxygenate the brew. Taste wise I haven't noticed any difference between a fresh cleaned brew and a old " dirty " brew. Ed Kasper L.Ac., Acupuncturist & Medicinal Herbalist http://HappyHerbalist.com eddy@... Re: RE: continuous fermentation Hi Ed, thank you for the wonderful information. I am currently brewing five gallons at a time in separate containers and would love to get into continuous brewing. My question is, if you are brewing continuously, how do you wash the container? Or do you even need to do that? " May the Great and Wise Wolf guide your path " Myrna -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.280 / Virus Database: 264.12.8 - Release Date: 11/7/2004 -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.280 / Virus Database: 264.12.8 - Release Date: 11/7/2004 Quote Link to comment Share on other sites More sharing options...
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