Ideal for large ferments and thirsty friends and well suited fot our Continuous Brewing Method. Simply and easy the best way to brew kombucha. Achieves greatest range of beneficial nutrients with optimum taste. Food Grade HPDE Plastic BPA Free
Ccomplete with cloth cover, rubber band, spigot, and our own Continuous Brewing Guide.
We typically place the spigot about 3 inches above the base. Spigots placed on the bottom are more often clogged with the yeast sediment. Higher placement helps keep the spigot free of yeast and less clogging and allows a cup to be placed under the spigot. WE will be happyy to place the spigot as you wish.
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Advantage of the Continuous Brewing method is that the “optimum” health benefit of the nutrients are more readily available. Other Advantage is that there is no need to do weekly cleaning, no need to worry about the kombucha mushroom, mold is less likely to form , Great Kombucha Tea is readily available, and there is less need to do bottling or extra storage. 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.
Available in 3 sizes:
2 gallon base 8 x 8 Height 10 inches Brewing Capacity 208 ounces daily production 20-40 ounces
5 gallon base 10 x 10 Height 13 inches Brewing Capacity 512 ounces daily production 51-102 ounces
7 gallon base 10 x 10 Height 19 inches Brewing Capacity 640 ounces daily production 64-128 ounces
12 Gallon base 13 x 13 Height 21 inches Brewing Capacity 1,280 ounces daily production 1-2 gallonns
HDPE Food Grade #2 Independently tested for Kombucha Compatibility by Michael Roussin at kombucha-research.com