I remember when we first started brewing kombucha at home. A few quart jars became a few half-gallon jars became nearly a dozen half-gallon jars. It gets out of hand quickly and all of those smaller jars can take up a great deal of horizontal space.
But we love our kombucha – so much so that my husband often takes over the brewing just to ensure that it both gets made in large quantities and with delicious flavorings during the second fermentation. So we’ve settled on four-gallon batches for now and with only two vessels and a low-maintenance procedure it’s simply a matter of bottling and adding more sweet tea to the mix.
Here’s our current setup.