Only continuously brewing kombucha tea allows the formation and retention of the numerous different acids and nutrients hat are constantly being formed and reformed. Kombucha Researcher Mike Rousin indicated that at 80o F and 7 days the ferment has the greatest variety of health benefits. (vitamins, oxalic 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 Kombucha Tea and are the catalysts we seek in drinking Kombucha.While sugar content (glucose) 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 and the single factor that makes Kombucha Tea uniquely Kombucha Tea and not something else.
At this time our Kombucha Tea is the only know cure for EBS.
Additional InformationContinuous Brew Guide, Step by Step with pictures