Continuous Brew Kombucha 

The continuous brew seems good, I like the idea of having it there ready. Yet to take the plunge, always love watching your videos though. You're awesome Liz.

Thank you for showing both the continuous & batch brew using gallon vessels for both. I like the various stages of the bacteria & yeasts that my kombucha has from using both methods.

I have a friend who definitely needs a continuous kombucha. Every time I see her she has a bottle of kombucha in her hand lol.I'll show her your video, she might be converted into a maker rather than a buyer! 💖💕🌷🌳🍃

Very informative and clear explanation. Thank you.

Very informative Sis. Thank you so much.

great! Im on my third batch... Im looking to build a shelf system and something like this! Im up to 4 living mother Scoby and 12 bottles! Ill be needing to start giving these ones away soon! Thanks for your videos! So exciting

hello... so for 1 gallon for f1. you steep 6-10 tea bags add 1 1/2 cups sugar and fill the gallon jar up the rest of the way with water.. and our in your starter and skoby jar.. let ferment 11-14 days and it is ready?

Hi Liz, I enjoyed your video! Just did a search on continuous brew kombucha, found your channel and subscribed. I have a 2 dispenser set like yours and may set up an identical system of 1 batch brew jar and one for CB. We really enjoy kombucha and want to drink a lot more daily, so I have high hopes for the CB system. It's a great thing to get going during the quarantine, along with other ferments, home made vinegars etc. Hope you and yours are well! Keep up the great work!

Thanks for a video!

At the moment I'm definitely a batch brewer. So far I managed to not run out since I do the regular green tea and I have a hibiscus that as you know brews much quicker so when one is almost gone the other is ready. I made the most amazing batch recently you have to try. The brand of tea is Pukka and the flavor is wild apple and cinnamon. I didn't even use any fruit or flavoring for the second ferment and it was incredibly flavorful. 😁🙌💓🌴🌞🌈

hmm, this is great! could have the two jugs and have them each going to day 12, just brew the second 6 days after the first, so that your brewing for two gals every 6 days, alternating each jug at a time ... does that make sense? my brain is just wondering.

Very cool

Thanks for the tips. I am just starting out with continuous brew. You said that you take out 20% to 30% of your F1 and then replace that amount with fresh tea again. Is 25% a minimum? or can you put in less (say 10%) and do that cycle more often?

Hi Liz :) love your videos! I discovered kombucha- wow!!!! Just started brewing. I am trying a start my own scoby with GT Kombucha and it seems to be doing well. 9 days, and just a tad too sweet yet. 2nd batch was a scoby from Fermentaholics via amazon. Day 6 and that is doing well too. My question for you is can I do a continuous brew and after a couple weeks bottle the whole jar and restart in the same dirty jar another continuous brew after it is done? Thanks for all your videos :)

The fresh tea having with sugar or without sugar Please explain this

So I think I got lost in the refilling of the kombucha. I scrolled through some comments to see if anyone did ask. Haven’t found any. What’s the formula to that?

For continuous brew, do you still do the second ferment with the 2 bottles?

what is difference between the process used by small breweries and large breweries, I have noticed that big brands have more kick and has less sugar but kombucha from small local breweries is more sweet and less satisfying. can you explain that thanks.

I just started doing this for the first time in a 2 gallon. It's been 5 days and my booch tastes great. I did a 2f with prickly pear and Roselle and it tasted phenomenal, bubbly already. However there is no sign of any Scoby aside from some bubbles and a few yeasty bits hanging out at the top. Would I mess up my continuous brew if I went ahead and bottled 25% or so of it for 2f? Like I said it tastes great, light, slightly sweet, slightly dry, slightly sour. Just tastes fantastic and I would like to drink a bit daily as is. I'm also curious what kind of cloth you're using on top of your jars there? Thanks for the video I appreciate it.

Hi Liz, great video, very informative. Question, when you make your concentrate do you heat the tea and then add the sugar and then refrigerate?

one ad a half cups of sugar seems like alot. I use one cup and my batch brew is done in 7 days :)

Hi, do you ever completely empty the jars to wash them, or strain the yeast out. Or do you just keep adding in the same jar without bothering to clean and refresh?

Liz? Could you please do a video on how to do from the very start, continues brew? I've been batch brewing for months and I can't understand how continues brew gives you kombucha anytime. Did my.question make sense? Thanks

Hi Liz, in the continuous brew method, how often do you need to separate the old scoby from the new and retire it to a scoby hotel? Thank you :)

Do you think batch or continuous is better for a newbie?

Liz? Do you know of a brewing jar cover that covers the entire jar? I'd like to buy one to keep sunlight away from my brew.

Hi! I'm a newbie. So if I understand this, you're essentially having a non-stop first ferment, ie, when the first ferment is ready, bottle 25% for second ferment, then add 25% more to first ferment. And just keep doing that. Is that the way it rolls?

You can do that method with coffee?