Re: continuous brew kombucha without a spigot

[Guest guest]

I would think it would be too vinegary by continously brewing. To make it

drinkable and not too strong, you nee to follow the standard method of removing

the 2 scobys and compost or pass on one and start over with the baby. Keep your

first brew refrigerated.

Marcie Kinney Adkins

Florida

continuous brew kombucha without a spigot

I have looked everywhere for somewhere to buy a spigoted glass container to

continuously brew my kombucha and cannot find one locally. It will be quite

a while before I can afford something online so I was wondering if I can't

just ladle out the daily portion until I get a jar with a spigot? Will that

not work?

--

*~ Siemens~*

Mama to 3 wonderful blessings, Married to 1 wonderful man!

Behold the handmaid of the Lord; be it unto me according to Thy Word

[Guest guest]

I don't see why not.

-Patty

>

(Re: continuous brew) I was wondering if I can't

> just ladle out the daily portion until I get a jar with a spigot?

Will that

> not work?

>

[Guest guest]

You don't want to start every batch with the baby. One of the things

that makes bucha really yummy is when you have a thick well used

scoby (more colonies of yeast & bacteria, good stuff). I use the

baby I get for my dd's oily skin problem (it's soft enough to grind

in the blender and dab on bumps as needed). I brew in gallon jars

and rotate them through so I have a continuous supply, I put a

pitcher of it on the table in the morning and on hot days like today

we will need the second gallon after lunch. I do save some babies so

I can continue brewing if something happens to my good thick ones.

Have you checked out Dom's site about this?

HTH,

Sal!

I would think it would be too vinegary by continously brewing. To

make it drinkable and not too strong, you nee to follow the standard

method of removing the 2 scobys and compost or pass on one and start

over with the baby. Keep your first brew refrigerated.

I have looked everywhere for somewhere to buy a spigoted glass

container to

continuously brew my kombucha and cannot find one locally. It will be

quite

a while before I can afford something online so I was wondering if I

can't

just ladle out the daily portion until I get a jar with a spigot?

Will that

not work?

[Guest guest]

I use plain glass jars without spigots for continuous brewing (1-2

gallon and 1-1 gallon). Every few days, I pour out about half of each

jar, bottle it up for secondary fermentation, and replace with fresh

tea. Sometimes I add in a bit extra water as you do have evaporation

that needs to be compensated for. You have the ability to tailor it to

your taste. Too vinegary, brew for less time or top off your bottles

with a litle fresh sweet tea. I like my drinks on the sour side but

not too strong and very fizzy so I let my primary fermention go pretty

far and then top off the bottles with a very dilute sweet tea for the

secondary (the added " dosage " works the same way it does in champagne -

- gives you fizz and sweetness in what would otherwise be a vary dry

drink)

>

> I would think it would be too vinegary by continously brewing. To

make it drinkable and not too strong, you nee to follow the standard

method of removing the 2 scobys and compost or pass on one and start

over with the baby. Keep your first brew refrigerated.

>

>

[Guest guest]

I use regular glass jars (1-2 gallon and 1-1 gallon). I pour off and

bottle up for secondary fermenation about half of each jar every couple

days. No problems, but you will have to add a little extra water every

once in a while to compensate for evaporation. You have the ability to

tailor the kombucha to your tastes. I like mine a little sour, but not

too strong, and very fizzy. To do this, I brew fairly long in the

primary, pour off into bottles and then add a " dosage " of sweet tea to

the bottles before capping for secondary fermentation. This is pretty

much like how they do chamapagne, adding back in a a little sugar so

you get the fizz and a little sweetness. If yours gets too sour, just

decant more frequently or add in extra sweet tea.

>

> I have looked everywhere for somewhere to buy a spigoted glass

container to

> continuously brew my kombucha and cannot find one locally. It will be

quite

> a while before I can afford something online so I was wondering if I

can't

> just ladle out the daily portion until I get a jar with a spigot?

Will that

> not work?

[Guest guest]

Oh, and I just take out a few scobys when they are taking up too much

room in my jar - they don't hurt anything.

[Guest guest]

Continuous Brewing will not be any more vinegary than the Single Stage

Method.

The fact is one can better control the sweet/sour ratio better doing CB.

When your ferment is at the balance that you prefer then with CB you simply

maintain that level. This is done by drawing off 10-20% daily and replacing

10-20%

daily. First draw off then replace. Within 24 hours the ferment will be back

at the same

balance as the day before when you drew off the tea.

The Time, Temperature and Ratio are all factors in the balance, but

generally play

quite easily once you've done it for awhile.

You may be able to miss a day or two here and there, or do a regular 24 or

48 hour

draw-off and replace what you've removed. After 3 days the typical ferment

has

noticeably changed (more vinegary).

For a Complete Guide to Continuous Brewing see <http://tinyurl.com/3cdh3d>

http://tinyurl.com/3cdh3d

A spigot is a simply convenience, and is somewhat less likely to lead to

cross-contamination

from constant dunking of a cup or ladle into the ferment.

The process of continuous fermenting is the same with or without a spigot.

Any size container works, but IMO, a 2 gallon or larger size works best.

A dremmel drill and glass bit works fairly well. The glass drilling bits are

available at

hardware stores. Takes only about 10 minutes to drill, but glass is

breakable (

We have a wide choice of brewing accessories available

<http://tinyurl.com/yvnxdz> http://tinyurl.com/yvnxdz

Happy Brewing,

Ed Kasper LAc

California Licensed Acupuncturist and Medicinal Herbalist

<http://www.HappyHerbalist.com> www.HappyHerbalist.com

..........................

< /message/102985;_ylc=X3oDMTJy

djB0OGtiBF9TAzk3MzU5NzE1BGdycElkAzM4Njk1NARncnBzcElkAzE3MDUwNjA5NTAEbXNnSWQD

MTAyOTg1BHNlYwNkbXNnBHNsawN2bXNnBHN0aW1lAzEyMTg0NTc5MDI-> Re: continuous

brew kombucha without a spigot

Posted by: " Marcelle A. Kinney, Ph.D. "

<mailto:drkinney@...?Subject=%20Re%3A%20continuous%20brew%20

kombucha%20without%20a%20spigot> drkinney@...

<adkinsfamilyfarm> adkinsfamilyfarm

Mon Aug 11, 2008 4:07 am (PDT)

I would think it would be too vinegary by continously brewing. To make it

drinkable and not too strong, you nee to follow the standard method of

removing the 2 scobys and compost or pass on one and start over with the

baby. Keep your first brew refrigerated.

Marcie Kinney Adkins

Florida

continuous brew kombucha without a spigot

I have looked everywhere for somewhere to buy a spigoted glass container to

continuously brew my kombucha and cannot find one locally. It will be quite

a while before I can afford something online so I was wondering if I can't

just ladle out the daily portion until I get a jar with a spigot? Will that

not work?

--

*~ Siemens~*

[Guest guest]

: I am on my second continuous brew, and I love it! Great

flavor, lots of K-tea at all times, and much more convenient than

straining/bottling the traditional method. I think your dipping idea

is a good one (as long as you don't use metal). Be sure to use only

glass or plastic scoop, as it will surely come in contact with the

Scoby. I read on another forum that someone bought 1-2 gallon glass

jars from True Value Hardware and ordered from them replacement

spigots from Rubbermaid beverage coolers. Using a small drill, they

carefully drilled a hole about 1/3 up and had an inexpensive brewing

jar with spigot. You might experiment with that ....good luck!!

, " Siemens " <mandamom2many@...> wrote:

>

> I have looked everywhere for somewhere to buy a spigoted glass

container to

> continuously brew my kombucha and cannot find one locally. It will

be quite

> a while before I can afford something online so I was wondering if

I can't

> just ladle out the daily portion until I get a jar with a spigot?

Will that

> not work?

>

> --

> *~ Siemens~*

>

> Mama to 3 wonderful blessings, Married to 1 wonderful man!

>

> Behold the handmaid of the Lord; be it unto me according to Thy Word

>

>

>

[Guest guest]

Thanks all, you're the best! My brew should be ready in a couple days and I

can start my continuous brewing )

--

*~ Siemens~*

Mama to 3 wonderful blessings, Married to 1 wonderful man!

Behold the handmaid of the Lord; be it unto me according to Thy Word

[Guest guest]

Lately, I have just been pouring k-tea out from under the culture, and

will put more sweet tea in there when it gets down to a couple of

cups. I really don't want to dip anything into the jar, and since I

have two one-gallon brews going at once, it looks like I should be

able to pour a glass out of one jar every day... (they're not heavy or

unwieldy) Anybody see any problem that might come up doing this? I

look at the culture every day as I'm pouring, so would see any mold

that might develop.

Joy

> >

> > I have looked everywhere for somewhere to buy a spigoted glass

> container to

> > continuously brew my kombucha and cannot find one locally. It will

> be quite

> > a while before I can afford something online so I was wondering if

> I can't

> > just ladle out the daily portion until I get a jar with a spigot?

> Will that

> > not work?

> >

> > --

> > *~ Siemens~*

> >

> > Mama to 3 wonderful blessings, Married to 1 wonderful man!

> >

> > Behold the handmaid of the Lord; be it unto me according to Thy Word

> >

> >

> >