Re: Is this the continuous brew container your talking about?

[Guest guest]

>

> http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=90

> From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

> Also....how well does this one work? If anyone has a history with it.

> Much appreciated.

> Connie

>

Yes Connie,

That is the one I purchased.

Today I cut an old t-shirt and did as had suggested and it

works fine, just doesn't look as pretty but it stays in the " brewing

cupboard " unseen so that is fine.

I am looking for a wooden spigot to replace the plastic one and if any

of you know where I might find one I would appreciate it.

Sandy

[Guest guest]

>Today I cut an old t-shirt and did as had suggested and it

>works fine, just doesn't look as pretty but it stays in the " brewing

>cupboard " unseen so that is fine.

Right, that was what I was thinking, it wouldn't look as pretty, but pretty

is the brew, not the vessel

>I am looking for a wooden spigot to replace the plastic one and if any

>of you know where I might find one I would appreciate it.

>Sandy

www.lehmans.com has a wooden spigot, don't know if it will fit. Please

let me know if you get the wooden spigot thing going.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

>

> www.lehmans.com has a wooden spigot, don't know if it will fit.

Please

> let me know if you get the wooden spigot thing going.

>

> --V

Thanks ,

Will let you know!

Sandy

[Guest guest]

Hi. I'm new to the list and new to KT, but am finding this list so

informative and helpful. Just first want to say thanks to everyone for

putting out such great information. Now--I have seen big jars that must be

at least 2 gallons in our local Wal-mart. They are glass, no spigot, and

have a loose fitting glass top, for $13. I'm thinking of getting one and was

wondering about the instructions I have seen here and on the happy herbalist

about stirring during continuos brewing. My question is--wouldn't that just

destroy the scoby? I do have a scoby but let it sit too long in the tea and

it turned to vinegar, but the scoby completely covers the top of the liquid,

touching all sides of the gallon jar. If I were to stick a spoon in there

and stir I'd certainly crush up the scoby wouldn't I?

Thanks in advance

Gaiacita

-------Original Message-------

http://WWW.happyherbalist.Com/index.asp?PageAction=VIEWPROD & ProdID=90

From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

Also....how well does this one work? If anyone has a history with it.

Much appreciated.

Connie

[Guest guest]

Evening Connie

You might want to check out http://www.foryourwater.com/. My

daughter bought me one of their crocks for my last birthday. I find

with the 2 1/2 crock you get about 2 gallons of tea going. Drawing

any more than about 18 oz a day the pH starts to climb. I got a 3

1/2 gallon crock from Sams Club and now use that for my continuous

brew now and can draw about 36 oz and day and maintain pH and flavor.

Bill

><http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=90>http://w\

ww.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=90

> From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

>Also....how well does this one work? If anyone has a history with it.

>Much appreciated.

>Connie

[Guest guest]

Evening Connie

You might want to check out http://www.foryourwater.com/. My

daughter bought me one of their crocks for my last birthday. I find

with the 2 1/2 crock you get about 2 gallons of tea going. Drawing

any more than about 18 oz a day the pH starts to climb. I got a 3

1/2 gallon crock from Sams Club and now use that for my continuous

brew now and can draw about 36 oz and day and maintain pH and flavor.

Bill

><http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=90>http://w\

ww.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=90

> From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

>Also....how well does this one work? If anyone has a history with it.

>Much appreciated.

>Connie

[Guest guest]

Evening Connie

You might want to check out http://www.foryourwater.com/. My

daughter bought me one of their crocks for my last birthday. I find

with the 2 1/2 crock you get about 2 gallons of tea going. Drawing

any more than about 18 oz a day the pH starts to climb. I got a 3

1/2 gallon crock from Sams Club and now use that for my continuous

brew now and can draw about 36 oz and day and maintain pH and flavor.

Bill

><http://www.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=90>http://w\

ww.happyherbalist.com/index.asp?PageAction=VIEWPROD & ProdID=90

> From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

>Also....how well does this one work? If anyone has a history with it.

>Much appreciated.

>Connie

[Guest guest]

Bill (or anyone who can help)

I am going to start a continuous brew this week, been doing it the

other way for a year and a half. I was wanting to draw off about 2

gallons every 8 - 10 days (2 1/2 gal container that I don't have yet)

then add more new tea. Will this work? I don't really want to have

to draw daily. I like to bottle for a couple of weeks and then chill.

Thanks,

Connie

>

> Evening Connie

>

> You might want to check out http://www.foryourwater.com/. My

> daughter bought me one of their crocks for my last birthday. I find

> with the 2 1/2 crock you get about 2 gallons of tea going. Drawing

> any more than about 18 oz a day the pH starts to climb. I got a 3

> 1/2 gallon crock from Sams Club and now use that for my continuous

> brew now and can draw about 36 oz and day and maintain pH and

flavor.

>

> Bill

>

>

>

> ><http://www.happyherbalist.com/index.asp?

PageAction=VIEWPROD & ProdID=90>http://www.happyherbalist.com/index.asp?

PageAction=VIEWPROD & ProdID=90

> > From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

> >Also....how well does this one work? If anyone has a history with

it.

> >Much appreciated.

> >Connie

>

>

>

[Guest guest]

Bill (or anyone who can help)

I am going to start a continuous brew this week, been doing it the

other way for a year and a half. I was wanting to draw off about 2

gallons every 8 - 10 days (2 1/2 gal container that I don't have yet)

then add more new tea. Will this work? I don't really want to have

to draw daily. I like to bottle for a couple of weeks and then chill.

Thanks,

Connie

>

> Evening Connie

>

> You might want to check out http://www.foryourwater.com/. My

> daughter bought me one of their crocks for my last birthday. I find

> with the 2 1/2 crock you get about 2 gallons of tea going. Drawing

> any more than about 18 oz a day the pH starts to climb. I got a 3

> 1/2 gallon crock from Sams Club and now use that for my continuous

> brew now and can draw about 36 oz and day and maintain pH and

flavor.

>

> Bill

>

>

>

> ><http://www.happyherbalist.com/index.asp?

PageAction=VIEWPROD & ProdID=90>http://www.happyherbalist.com/index.asp?

PageAction=VIEWPROD & ProdID=90

> > From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

> >Also....how well does this one work? If anyone has a history with

it.

> >Much appreciated.

> >Connie

>

>

>

[Guest guest]

Bill (or anyone who can help)

I am going to start a continuous brew this week, been doing it the

other way for a year and a half. I was wanting to draw off about 2

gallons every 8 - 10 days (2 1/2 gal container that I don't have yet)

then add more new tea. Will this work? I don't really want to have

to draw daily. I like to bottle for a couple of weeks and then chill.

Thanks,

Connie

>

> Evening Connie

>

> You might want to check out http://www.foryourwater.com/. My

> daughter bought me one of their crocks for my last birthday. I find

> with the 2 1/2 crock you get about 2 gallons of tea going. Drawing

> any more than about 18 oz a day the pH starts to climb. I got a 3

> 1/2 gallon crock from Sams Club and now use that for my continuous

> brew now and can draw about 36 oz and day and maintain pH and

flavor.

>

> Bill

>

>

>

> ><http://www.happyherbalist.com/index.asp?

PageAction=VIEWPROD & ProdID=90>http://www.happyherbalist.com/index.asp?

PageAction=VIEWPROD & ProdID=90

> > From Happy Herbalist,its 2 1/2 gallons and is ONLY $29.95.

> >Also....how well does this one work? If anyone has a history with

it.

> >Much appreciated.

> >Connie

>

>

>

[Guest guest]

There's a picture on a kombucha website (don't remember which one, might be

Happy Herbalist) that shows a continuous brew in a 5 gallon plastic bucket with

a spigot. There's one in the break room where I work that I've been coveting.

It's got " Iced Tea " printed on it. You might check a restaurant supply place

and see if you can get one there if you need a bigger container. For now, I'm

happy with my current set up.

Tonia

---------------------------------

TV dinner still cooling?

Check out " Tonight's Picks " on Yahoo! TV.

[Guest guest]

There's a picture on a kombucha website (don't remember which one, might be

Happy Herbalist) that shows a continuous brew in a 5 gallon plastic bucket with

a spigot. There's one in the break room where I work that I've been coveting.

It's got " Iced Tea " printed on it. You might check a restaurant supply place

and see if you can get one there if you need a bigger container. For now, I'm

happy with my current set up.

Tonia

---------------------------------

TV dinner still cooling?

Check out " Tonight's Picks " on Yahoo! TV.

[Guest guest]

There's a picture on a kombucha website (don't remember which one, might be

Happy Herbalist) that shows a continuous brew in a 5 gallon plastic bucket with

a spigot. There's one in the break room where I work that I've been coveting.

It's got " Iced Tea " printed on it. You might check a restaurant supply place

and see if you can get one there if you need a bigger container. For now, I'm

happy with my current set up.

Tonia

---------------------------------

TV dinner still cooling?

Check out " Tonight's Picks " on Yahoo! TV.

[Guest guest]

There's a picture on a kombucha website (don't remember which one, might be

Happy Herbalist) that shows a continuous brew in a 5 gallon plastic bucket with

a spigot. There's one in the break room where I work that I've been coveting.

It's got " Iced Tea " printed on it. You might check a restaurant supply place

and see if you can get one there if you need a bigger container. For now, I'm

happy with my current set up.

Tonia

---------------------------------

Get your own web address.

Have a HUGE year through Yahoo! Small Business.

[Guest guest]

There's a picture on a kombucha website (don't remember which one, might be

Happy Herbalist) that shows a continuous brew in a 5 gallon plastic bucket with

a spigot. There's one in the break room where I work that I've been coveting.

It's got " Iced Tea " printed on it. You might check a restaurant supply place

and see if you can get one there if you need a bigger container. For now, I'm

happy with my current set up.

Tonia

---------------------------------

Get your own web address.

Have a HUGE year through Yahoo! Small Business.

[Guest guest]

People have asked about plastic recently. Please remember that kombucha is

highly acidic and the information on plastic from the FDA is incomplete. I

would be really careful about any plastic vessel; I personally use glass. --V

>There's a picture on a kombucha website (don't remember which one, might

>be Happy Herbalist) that shows a continuous brew in a 5 gallon plastic

>bucket with a spigot. There's one in the break room where I work that

>I've been coveting. It's got " Iced Tea " printed on it. You might check

>a restaurant supply place and see if you can get one there if you need a

>bigger container. For now, I'm happy with my current set up.

>

> Tonia

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

People have asked about plastic recently. Please remember that kombucha is

highly acidic and the information on plastic from the FDA is incomplete. I

would be really careful about any plastic vessel; I personally use glass. --V

>There's a picture on a kombucha website (don't remember which one, might

>be Happy Herbalist) that shows a continuous brew in a 5 gallon plastic

>bucket with a spigot. There's one in the break room where I work that

>I've been coveting. It's got " Iced Tea " printed on it. You might check

>a restaurant supply place and see if you can get one there if you need a

>bigger container. For now, I'm happy with my current set up.

>

> Tonia

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

People have asked about plastic recently. Please remember that kombucha is

highly acidic and the information on plastic from the FDA is incomplete. I

would be really careful about any plastic vessel; I personally use glass. --V

>There's a picture on a kombucha website (don't remember which one, might

>be Happy Herbalist) that shows a continuous brew in a 5 gallon plastic

>bucket with a spigot. There's one in the break room where I work that

>I've been coveting. It's got " Iced Tea " printed on it. You might check

>a restaurant supply place and see if you can get one there if you need a

>bigger container. For now, I'm happy with my current set up.

>

> Tonia

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

Every site I have vistited about Kombucha warn against using any metal or

plastic for brewing your KT. It can leach toxins out of plastic and metal. I

wouldn't use either one. I have even read not to use the tea jars with spigets

in them. Just what I have read.

Baker wrote: People have asked about plastic

recently. Please remember that kombucha is

highly acidic and the information on plastic from the FDA is incomplete. I

would be really careful about any plastic vessel; I personally use glass. --V

>There's a picture on a kombucha website (don't remember which one, might

>be Happy Herbalist) that shows a continuous brew in a 5 gallon plastic

>bucket with a spigot. There's one in the break room where I work that

>I've been coveting. It's got " Iced Tea " printed on it. You might check

>a restaurant supply place and see if you can get one there if you need a

>bigger container. For now, I'm happy with my current set up.

>

> Tonia

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

What does the Happy Herbalist say about their plastic spigot in the 2

1/2 gal porceline pot......what grade of plastic is it. Is there

anyone who has used it for a long period of time?

People have asked about plastic

recently. Please remember that kombucha is

> highly acidic and the information on plastic from the FDA is

incomplete. I

> would be really careful about any plastic vessel; I personally use

glass. --V

>

> >There's a picture on a kombucha website (don't remember which one,

might

> >be Happy Herbalist) that shows a continuous brew in a 5 gallon

plastic

> >bucket with a spigot. There's one in the break room where I work

that

> >I've been coveting. It's got " Iced Tea " printed on it. You

might check

> >a restaurant supply place and see if you can get one there if you

need a

> >bigger container. For now, I'm happy with my current set up.

> >

> > Tonia

>

>

>

>

> ~~~ There is no way to peace; peace is the way ~~~~

> --A.J. Muste

>

>

>

>

[Guest guest]

Hi

If you go to Gunther s site http://www.kombu.de/english.htm and

click " How to make your own Kombucha Tea " under step 5 you will find

" When the tea has cooled to room temperature, pour the solution into

a glass, china, glazed earthenware or stainless steel container.

Glass is best. Metal containers of other types than stainless steel

are unsatisfactory and should never be used because the acids formed

may react with the metal. You could also use a high-grade synthetic

material of the polylefine group, e.g. polyethylene (PE) or

polypropylene. Wine or cider is also kept in containers made of this

food-grade material. "

It is interesting to note that in his book " Kombucha Healthy beverage

and natural remedy from the Far East " 9th Edition 1995. He states the

same thing. An earlier edition I read recommended against any metal.

I wonder if stainless has been inadvertently grouped with metal that

do react with KT? Early wittings, before stainless steel really came

of age stated metal was a no no. Have authors included stainless

because it is a metal? With the depth of research Gunter has

done over the years on Kombucha I find it hard to believe that he

would recommend something unsafe. JMHO

Bill

>Every site I have vistited about Kombucha warn against using any

>metal or plastic for brewing your KT. It can leach toxins out of

>plastic and metal. I wouldn't use either one. I have even read not

>to use the tea jars with spigets in them. Just what I have read.

>

>

> Baker wrote:

>People have asked about plastic recently. Please remember that kombucha is

>highly acidic and the information on plastic from the FDA is incomplete. I

>would be really careful about any plastic vessel; I personally use glass. --V

>

> >There's a picture on a kombucha website (don't remember which one, might

> >be Happy Herbalist) that shows a continuous brew in a 5 gallon plastic

> >bucket with a spigot. There's one in the break room where I work that

> >I've been coveting. It's got " Iced Tea " printed on it. You might check

> >a restaurant supply place and see if you can get one there if you need a

> >bigger container. For now, I'm happy with my current set up.

> >

[Guest guest]

>Hi Connie

The theory behind continuous brewing is that you draw off what you

drink a day. Replace the same amount of sweet tea and repeat the next

day. Most articles I've read say your can you can draw off up to 10%

of you containers volume a day. So if you use a quart a day your

container should hold 10 quarts of tea. Some say you can draw off up

to 20% of the volume. For my brewing conditions if I draw off more

than 10% the pH starts to climb and the taste starts to move to the

sweeter side. If I skip a day to let the Ph drop the flavor becomes

more tart. I started of with a 2 1/2 crock similar to the one sold by

The Happy Herbalist. Your really looking at a little less than 2

gallons tea. I tried bottling 2 GT bottles (36oz) which was about

15% of the tea and within 3 weeks had my KT totally out of

balance. I started a new batch of KT and bottled 18oz (7%) and was

able to maintain taste and pH for 3 months. I like to clean my

containers every 3 months and restart with fresh KT. This summer I

got a 3.8 gallon crock from Sams Club and make 3 gallons of KT in

it. I can draw off 36 oz and maintain pH and taste. A lot of people

draw off and drink the KT directly from the crock. I bottle mine with

fruit added and allow to age 2 days. My wife prefers her KT a little

more tart than I like and fruit infused. I bottle in the morning and

add my sweet tea then. I just remove the cover and pour the sweet

over the SCOBE and replace the covering.

From what you describe below I don't think continuous brewing is for

you. With the 2 1/2 crock you can get about 7 750ml bottles or 6

quart from a fermentation cycle. Add a gallon jar and you've got your

2 gallons. I now use my 2 2 1/2 gallon crocks for batch brewing as

well as up to eight gallon jars.

Bill

>Bill (or anyone who can help)

>I am going to start a continuous brew this week, been doing it the

>other way for a year and a half. I was wanting to draw off about 2

>gallons every 8 - 10 days (2 1/2 gal container that I don't have yet)

>then add more new tea. Will this work? I don't really want to have

>to draw daily. I like to bottle for a couple of weeks and then chill.

>Thanks,

>Connie

>

>

> >

> > Evening Connie

> >

> > You might want to check out

> <http://www.foryourwater.com/.>http://www.foryourwater.com/. My

> > daughter bought me one of their crocks for my last birthday. I find

> > with the 2 1/2 crock you get about 2 gallons of tea going. Drawing

> > any more than about 18 oz a day the pH starts to climb. I got a 3

> > 1/2 gallon crock from Sams Club and now use that for my continuous

> > brew now and can draw about 36 oz and day and maintain pH and

>flavor.

> >

> > Bill

> >

[Guest guest]

Bill:

That was so very helpful, it clarified everything for me. I do want

to experience continuous brew so I will do what it takes.

I will continue to brew the other way with my 5 gallon glass

containers too. My husband loves what I make that way and does not

want me to change it. The continuoues brew will be a new adventure.

I think I have one more question though.....earlier some one said NOT

to bottle it and let it sit too long because it is sweeter than the

single stage brew. I will be bottling and leaving it at room temp

till I get the taste and bubbles that I like, at this point I do not

know how long that will be. With the single stage I leave it for

about 14 days then we chill and drink, its perfect, just the way we

like it.

So when I start I should probably do a 10% draw and add, then taste

next day (or check PH) and if on any day it seems too sour maybe take

a bit more that day and add more. Is it a good idea to watch the

level inside the crock to compensate for evaporation? Am I thinking

of this correctly?

Also, I ordered the 2 1/2 gal. keg from Happy Herbalist, how much tea

do you think I will actually add on startup?

You said you do bottle yours so I will guess your going to say its OK

to do, I would assume that by letting it sit for a peoiod of time

will take care of the extra sugar from continuous brew. Thank you so

much for your clarification. I look forward to your response.

~Connie Barrett~

> > >

> > > Evening Connie

> > >

> > > You might want to check out

> > <http://www.foryourwater.com/.>http://www.foryourwater.com/. My

> > > daughter bought me one of their crocks for my last birthday. I

find

> > > with the 2 1/2 crock you get about 2 gallons of tea going.

Drawing

> > > any more than about 18 oz a day the pH starts to climb. I got a

3

> > > 1/2 gallon crock from Sams Club and now use that for my

continuous

> > > brew now and can draw about 36 oz and day and maintain pH and

> >flavor.

> > >

> > > Bill

> > >

>

>

>

[Guest guest]

Evening Connie

The secondary fermentation is supposed to help carbonation and mellow

the flavor. The only thing I've found to increase carbonation is to

bottle on the sweet side and infuse with fruit. Since I tend to

bottle on the tart side I have very little carbonation form the

secondary fermentation. I see no way that the KT could get sweeter

during the secondary fermentation unless something is add that

contains sugar. I do a two day secondary fermentation then move to a

cool area for storage.

I haven't had to compensate for evaporation yet but it is something

to consider.

I have not had good luck trying to adjusting the pH or flavor after I

start drawing the KT. If I draw off extra KT so I can add more sweet

tea to get a bit less tartness the pH climbs. If I draw off less to

let the pH drop the flavor get more tart. Sometimes I bottle 750 ml

instead of a liter and this does not seem to effect the

balance. Drawing off in the 10% area I've been able to maintain the

balance for 3 months. I chose to bottle everything in the crock at

about 3 months, clean the container and start a fresh batch. I know

some people that will go 6 month or even a year between cleaning and

starting fresh batches .

I fill my crocks to where the liquid level with SCOBE is where the

crock starts its curve in which is about the 8 quart level. A little

more or less depending on the thickness of the SCOBE being used. I

use 1 quart starter tea to about 7 quarts sweet tea. During the

summer I ferment for about 9 days and about 11 days this time of year.

I think it's time to start reviewing some of my KT books. I was just

looking at Alick & Mari Bartholomew's book. Interesting is that they

recommend drawing off 1/3 the volume of the continuous fermentation

liquid and bottling it. Add the same amount of sweet tea and let

ferment to the desired taste. Interesting will have to give that a try.

Bill

>Bill:

>That was so very helpful, it clarified everything for me. I do want

>to experience continuous brew so I will do what it takes.

>

>I will continue to brew the other way with my 5 gallon glass

>containers too. My husband loves what I make that way and does not

>want me to change it. The continuoues brew will be a new adventure.

>

>I think I have one more question though.....earlier some one said NOT

>to bottle it and let it sit too long because it is sweeter than the

>single stage brew. I will be bottling and leaving it at room temp

>till I get the taste and bubbles that I like, at this point I do not

>know how long that will be. With the single stage I leave it for

>about 14 days then we chill and drink, its perfect, just the way we

>like it.

>

>So when I start I should probably do a 10% draw and add, then taste

>next day (or check PH) and if on any day it seems too sour maybe take

>a bit more that day and add more. Is it a good idea to watch the

>level inside the crock to compensate for evaporation? Am I thinking

>of this correctly?

>

>Also, I ordered the 2 1/2 gal. keg from Happy Herbalist, how much tea

>do you think I will actually add on startup?

>You said you do bottle yours so I will guess your going to say its OK

>to do, I would assume that by letting it sit for a peoiod of time

>will take care of the extra sugar from continuous brew. Thank you so

>much for your clarification. I look forward to your response.

>

>~Connie Barrett~

[Guest guest]

Evening Connie

The secondary fermentation is supposed to help carbonation and mellow

the flavor. The only thing I've found to increase carbonation is to

bottle on the sweet side and infuse with fruit. Since I tend to

bottle on the tart side I have very little carbonation form the

secondary fermentation. I see no way that the KT could get sweeter

during the secondary fermentation unless something is add that

contains sugar. I do a two day secondary fermentation then move to a

cool area for storage.

I haven't had to compensate for evaporation yet but it is something

to consider.

I have not had good luck trying to adjusting the pH or flavor after I

start drawing the KT. If I draw off extra KT so I can add more sweet

tea to get a bit less tartness the pH climbs. If I draw off less to

let the pH drop the flavor get more tart. Sometimes I bottle 750 ml

instead of a liter and this does not seem to effect the

balance. Drawing off in the 10% area I've been able to maintain the

balance for 3 months. I chose to bottle everything in the crock at

about 3 months, clean the container and start a fresh batch. I know

some people that will go 6 month or even a year between cleaning and

starting fresh batches .

I fill my crocks to where the liquid level with SCOBE is where the

crock starts its curve in which is about the 8 quart level. A little

more or less depending on the thickness of the SCOBE being used. I

use 1 quart starter tea to about 7 quarts sweet tea. During the

summer I ferment for about 9 days and about 11 days this time of year.

I think it's time to start reviewing some of my KT books. I was just

looking at Alick & Mari Bartholomew's book. Interesting is that they

recommend drawing off 1/3 the volume of the continuous fermentation

liquid and bottling it. Add the same amount of sweet tea and let

ferment to the desired taste. Interesting will have to give that a try.

Bill

>Bill:

>That was so very helpful, it clarified everything for me. I do want

>to experience continuous brew so I will do what it takes.

>

>I will continue to brew the other way with my 5 gallon glass

>containers too. My husband loves what I make that way and does not

>want me to change it. The continuoues brew will be a new adventure.

>

>I think I have one more question though.....earlier some one said NOT

>to bottle it and let it sit too long because it is sweeter than the

>single stage brew. I will be bottling and leaving it at room temp

>till I get the taste and bubbles that I like, at this point I do not

>know how long that will be. With the single stage I leave it for

>about 14 days then we chill and drink, its perfect, just the way we

>like it.

>

>So when I start I should probably do a 10% draw and add, then taste

>next day (or check PH) and if on any day it seems too sour maybe take

>a bit more that day and add more. Is it a good idea to watch the

>level inside the crock to compensate for evaporation? Am I thinking

>of this correctly?

>

>Also, I ordered the 2 1/2 gal. keg from Happy Herbalist, how much tea

>do you think I will actually add on startup?

>You said you do bottle yours so I will guess your going to say its OK

>to do, I would assume that by letting it sit for a peoiod of time

>will take care of the extra sugar from continuous brew. Thank you so

>much for your clarification. I look forward to your response.

>

>~Connie Barrett~