Recommended brewing temperature range 73 - 85F (22-26C).
Recommendations per liter / quart of pure water:
TEA 3-5 grams (2 tsps / 2-3 t-bags).
SUGAR 2-3 oz (70-100 grams / 4-7 tablespoons).
Kombucha Mushroom Tea should be brewed to a pH of 3.0. Typical brewing cycle is 9 days at 80F.
Complete details in our online reference Library and we include our 80-page booklet and toll free support.
Either the 5 gallon food grade plastic or our 2 1/2 gallon glass or porcelain are well suited for the Continuous Brewing Method. The Continuous Brewing Method simply and easyily the best way to brew kombucha. It achieves the greatest range of beneficial nutrients with optimum taste. There is no need to do weekly cleaning, no need to worry about the kombucha mushroom and mold is less likely to form, simply pour off a cup of perfect KT.
Only continuous brewing of the kombucha allows the formation of different acids that are constantly being produced and broken down through out the active ferment time. Kombucha Researcher Mike Rousin indicated that at 80o F and 7 days the ferment has the greatest variety of health benefits. (vitamins, oxylic acid, etc) However, he also noted that the longer fermentation proceeds the more beneficial acids have a chance to form. Some of these acids don't even appear until 14-21 days in the process. These acids are largely responsible for the detoxifying nature of KT and are the catalysts we seek in K-Tea. Glucose content maximizes around the 8th or 9th day. This implies that gluconic acid production could not peak until after that point. Gluconic acid is the biggest single contributor to the detox effect.
A longer brewing cycle, say 20-30 days, may deplete the total sugar or reduce the caffeine content, but the taste (unless finely filtered) is pretty much undrinkable.
The complete range is always present and can be maintained by bottling. Bottling or drinking the brew should be done prior to adding the fresh sugar and tea. If one person wishes a more sour tea simple draw off and allow to ferment longer in a separate uncapped bottle.
Many kombucha purist demand kombucha be fermented only in glass. Others demand using only black tea, others white sugar. That's why we offer so many choices.
Advantage of brewing in separate jars is that one may alternate brewing cycles. Start one jar on Monday, Some on other days. Fermenting times may alternate as well. This enables one household to make some sweet, some sour. Different kombucha strains are also often demanded of a kombucha family or one may simply not be able to decide on just one. Its fun to experiment as well. And for when those experiments don’t go quite as expected you safely have another one right there.
Typically one-gallon in a single-stage ferment takes 6-8 days at 80F to be properly fermented. Since one does not fill the jar all the way, actually only about 3/4 and the mushroom takes up some volume. Plus one saves at least 10% (from 1-2 cups for the next batch) and some evaporates. What is left form the typical one-gallon brew is60- 80 fluid ounces.Roughly about one glass per day. That amounts to what many people commonly report making and drinking.
Note: a one-gallon jar is too small for a good Continuous Brewing Method set-up even though those Sun tea jars look interesting. Besides those spigots clog easily and they often leak.Compared to our 2 1/2 Gallon Porcelain Brewing Crockwhich produces from 10 fluid oz daily to 75 fluid ozdaily (roughly 3 gallons week) or 2 gallons per Single StageBrewing Cycle and our Five Gallon brewing container tested safe for kombucha compatibility. Produces from 20 fluid oz daily to 100 fluid ozdaily (roughly 7 gallons week) or from 2 to 4 1/2 gallons per Single Stage Brewing Cycle.
Our Blue Pads(25 watt) fit 4 Glass jars, Our 17 watt pads hold up to 6 Glass Jars or Combination. Ideal for fermenting kefir, tibicos, and KT as well as Sprouting at the same time.Glass Jars include plastic lids and are shipped only via UPS ground. Allow 7-10 business days for delivery.
The 1/2 gallon (64 fl oz/~ 2 liter) all glass containers with plastic screw on caps. We find these jars are the best size for Caspian Sea Yogurt, kefir, Viili, Tibicos and may also be used for kombucha tea fermenting as well. They are wide mouth for easy access and cleaning. We also can recommend our 17 watt heating pad which fits a wide combination of fermenting vessels up to 8 of either 1/2 or full gallon size jars, our 2 1/2 gallon ceramic fermentor and 5 gallon plastic brewer. You can also set up any number of various combinations. The plastic screw on caps are very useful.
At this time our Kombucha Tea is the only know cure for EBS.
