Description

2-Gallon Food-Grade Stainless Steel (305) Dispenser

Lightweight, rugged, and ready for your next brew.

Serve your homemade kombucha in a clean, stylish dispenser that looks at home in the kitchen and travels easily to farmers markets, picnics, and backyard gatherings.

Includes:

Stainless steel (305) spigot
Plastic ring
Free Continuous Brewing Guide (PDF)

Dimensions: Just under 11 × 11 × 11 inches
Weight: Less than 3 pounds

Enjoy the Convenience of Continuous Brewing

Use your dispenser for traditional batch brewing, or explore the convenience of the HappyHerbalist Continuous Brewing Method.

Continuous brewing lets you draw off a serving while keeping an established brew in the vessel. Replenish it with cooled, sweetened tea according to our guide, and allow it to ferment before your next harvest.

With a regular brewing routine, you can enjoy:

Convenient pouring directly from the spigot
Less handling of the SCOBY
Fewer full-vessel cleanouts between harvests
Less reliance on bottles for everyday serving
Flexibility to develop your preferred balance of sweetness and tartness

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.

Find Your Favorite Flavor

Fermentation time and temperature influence your kombucha’s flavor. A shorter fermentation generally produces a sweeter brew, while a longer fermentation develops a more tart, acidic taste.

Draw off the kombucha you want to drink or bottle before adding fresh sweetened tea. If you prefer a more sour brew, set aside a portion in a separate, clean, cloth-covered vessel and allow it to ferment longer.

Follow our guide for replenishing, cleaning, bottling, and maintaining your brew.

The only “cure” we promise? A fresh pour for Empty Bottle Syndrome.