Guest guest Posted January 1, 2005 Report Share Posted January 1, 2005 In message <cr6a0e+ofqjeGroups> you wrote: > Hi all, I'm new to this site and think the idea you have is great! > > I've been doing a little, well, a " decent " amount of research on the > net about Kombucha Tea and actually found one site that talked about > continually brewing the tea, as in take a litre out and put a fresh > litre of tea back in (assuming of course that it's a 10 litre bucket > or such). > > I'm wondering if anyone has actually done this and if it works. If it > does work, does it affect any of the tea's properties? Hi , Yes, quite a few list members have tried continuous fermentation. Although I personally prefer the 'normal' method plus bottling I have tried the CF method and it does work, as long as you have a spigot on your container. I found Bev's URL for you. Click on the 'Continuous Fermentation' headline and you'll be well away ..... http://w3.trib.com/~kombu/FAQ/part05.html Part Five - Kombucha Recipes All the best with your brewing and Happy New Year to you! Margret:-) -- +---------------------------------------------------------------+ Minstrel@... www.therpc.f9.co.uk +---------------------------------------------------------------+ Better to be late than the late. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2005 Report Share Posted January 1, 2005 Hi all, I'm new to this site and think the idea you have is great! I've been doing a little, well, a " decent " amount of research on the net about Kombucha Tea and actually found one site that talked about continually brewing the tea, as in take a litre out and put a fresh litre of tea back in (assuming of course that it's a 10 litre bucket or such). I'm wondering if anyone has actually done this and if it works. If it does work, does it affect any of the tea's properties? Hope someone can answer this one for me Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2005 Report Share Posted January 1, 2005 , I have two plastic 5 gallon bucket continuous kombucha brewing containers. The process is very simple and easy. The taste varies only with the kind of tea I use. I use the heating pads sometimes. I clean the buckets about once a month or, when I get a chance. I purchased my kits from Ed Kasper: http://www.happyherbalist.com/ Robbie Continuous Brewing Hi all, I'm new to this site and think the idea you have is great! I've been doing a little, well, a " decent " amount of research on the net about Kombucha Tea and actually found one site that talked about continually brewing the tea, as in take a litre out and put a fresh litre of tea back in (assuming of course that it's a 10 litre bucket or such). I'm wondering if anyone has actually done this and if it works. If it does work, does it affect any of the tea's properties? Hope someone can answer this one for me Thanks Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2005 Report Share Posted July 6, 2005 I don't continuously brew so I'll leave this to others to advise you on the details. But the goal in continuous brewing is to replace what you remove for consumption. Drink a cup, then add a cup of fresh sweet tea. As for smallest amount, a gallon is fine. Keeping in mind the larger your reservoir, the smaller the amount present of unfermented sugar. Now this actually is not all that much of an issue because when you keep the replacement amount small in relation to the reservoir, in 24 hours the sugar probably is already converted to glucose and fructose which in itself is better than drinking sucrose. This is because the culture remains fully active and the enzymes are already present to breakdown the sugar. The two benefits of continuous brewing I can think of are more complex acids have a chance to form than would in a one or two week brew and the maintenance is easier. The flip side is, culture balance becomes a bit more of a challenge since the yeast remain active as a result of being stimulated by regular fresh sugar injections. But this is probably moot since the cultures remain in the vessel ensuring high levels of complex acids are present which is the main impetus for maintaining culture balance to begin with. Also you can't continuous brew very long before it's necessary to filter the vessel to remove dead cells. Otherwise you risk off tasting flavors as a result of cell cannibalization. Monthly filtering is recommended. And also there is general risk of loosing everything should the vessel somehow become contaminated. So you should keep one culture as backup separately as insurance. - Len Continous brewing I kind of understand the concept of continous brewing, but: What are the benifits? And can it be done with a container as small as 1 gallon? If so, do you remove half the batch and replace that half - what are the methods? If not, what is the minimum sized container? I would think the goal would be to minimally disturb the scoby on top and pour the new stuff gently into the container (use a spout sun tea thing to remove the good stuff) and move some of the good stuff to the top when done to remove the higher PH new tea that was just gently added? Quote Link to comment Share on other sites More sharing options...
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