Continuous Brew

[Guest guest]

I now have 3 different single batches of KT brewing in my kitchen to

keep up with how much my family drinks! I am thinking that it might

be better to start a continuous brew system.

Are there good instructions out there for how to do continuous brew?

I did a preliminary google search and came up with a lot - but they

all seem to differ. Do any of you have a way you prefer? And, what

about containers? Any preference there?

Thanks

[Guest guest]

Do you continuous brew folks do a secondary ferment or flavoring?

[Guest guest]

I don't but lots of folks do. Second ferment is pretty much a

non-essential personal choice. I do sometimes add a bit of juice

to my drinking glass, but it gets drunk immediately.

zoe

Janet Daum wrote:

> Do you continuous brew folks do a secondary ferment or flavoring?

>

>

>

>

[Guest guest]

Ditto here on that. Either straight, over ice or with some juice.

Gayle

On Sep 12, 2009, at 11:04 AM, zoew wrote:

> I don't but lots of folks do. Second ferment is pretty much a

> non-essential personal choice. I do sometimes add a bit of

> juice

> to my drinking glass, but it gets drunk immediately.

>

> zoe

>

> Janet Daum wrote:

>> Do you continuous brew folks do a secondary ferment or flavoring?

>>

>>

>>

>>

[Guest guest]

Hi !

>>>I bought a container with a plastic spigot (Libbey Siberia[2.8 gallons]),

and I'm expecting a SCOBY (with some starter tea) later this week. I have

some store-bought kombucha.

Yeah! Sounds like you have all you need!!

>>>This is all new to me, so I need some help. Do I

keep the lid on the container?

Nope! You'll need a cloth of some kind. I used a piece of an old t-shirt

myself. A paper towel, tea towel, or a paper coffee filter will work. Put that

over the mouth of the container and use an elastic to hold it in place. The

scoby will need to breathe in order to ferment the tea properly.

>>>And I guess I have to boil the water from the

tap for about five minutes, right? Or should I buy bottled water?

Yes, you can boil the water...I'm not sure how long is best...I think I heard

about 10 minutes will get rid of any contaminants in the water. I, personally,

buy reverse osmosis water. I have a 7.5 litre jug I refill at the grocery

store. Costs me $1.39 each time, which, to me is worth it instead of boiling

the water. ;-)

>>>What kind

of tea and what kind of sugar should I use?

The standard recipe calls for black tea. You can use Red Rose or any other

ordinary black tea. Some prefer to use organic tea. That's a personal

preference. Many are using blends of black with green and/or white tea. My

last batch had black, green and white. Some are getting wonderfully

creative with their teas. My first batch I did black and green.

In the files (or links--can't remember) section you'll find a complete recipe.

As for sugar, it's for the scoby to eat and not you. Most places I've read

recommend just plain white sugar. Some use organic cane sugar as a personal

preference. Do not use honey. It has antibacterial properties, and, of course,

the scoby has bacteria.

Personally, I'd KISS (keep it simple sweetie) and go with ordinary teas and

ordinary sugar to get started, and when you feel comfortable enough to

experiment (and have a spare scoby) then have some fun experimenting with

different teas, sugar and such.

I'm sure you'll get some more incredible insight. I've learned a TON since

coming here and playing. Everyone's so kind and helpful.

Have FUN!

Velma