October 8, 2013 in Kombucha
Note from Shannon: Please welcome Julie Feickert, Cultures for Health Founder and Cultured-Kitchen Keeper.
I love kombucha. I love how it tastes, I love how it bubbles. I love how it makes me feel. Over the last few years I have tried a number of systems for brewing kombucha. For a long time I simply used gallon jars. There were all over the house (for lack of counter space in my kitchen) and when it came time to harvest the kombucha, I took on the messy task of trying to funnel it into bottles or at least jars with smaller mouths for easier fridge storage and pouring.
In the last year though I’ve settled into a new kombucha brewing routine that I feel not only maximizes the benefits of drinking kombucha but also makes the brewing and bottling processes much simpler and less messy.
I use continuous brewing vessels. At the moment I have two of them. One is around 3 gallons and the other is around 5 gallons. They are both made of glass and have plastic spigots at the bottom. I use a tight-weave tea towel and a tight rubber band over the top. They are beautiful and incredibly functional. There are several benefits to using a continuous brewing system for making kombucha…