Instructions for Continuous-Batch Process Kombucha with SCOBY Originating From T.F.Wright and Previously Sourced from the Single-Batch Process of Ray Fisher in Land O'Lakes, Florida
I use (2) 5-gallon glass carboys as my bulk tanks for the main body of my kombucha, but it does not have to be done on such a large scale. If you intend to use it only occasionally and sparingly, a gallon jar or two could work fine. It seems that the most practical way for most people would be the glass 2.5 or 3 gallon jars with a tap on bottom. These are found at Walmart and are fairly cheap. I dislike the plastic tap, but it works well enough. I use the two carboys for bulk storage, the 2.5 for "working" storage, and several smaller jars for secondary fermentation and to drink from. Simple enough. Anyhow, here is the list of necessary items to do it the easiest and most practical way:
- (1) 2.5 or 3-gallon GLASS JAR with tap
- Organic sugar
- Organic Earl Grey tea (any other kind of tea can be used, but I think Earl Grey is best. Coffee kombucha is on my list of things to make in future)
- Springwater or good well water. It is necessary to have the natural minerals found in these waters. DO NOT use tap water under any circumstances! Distilled water is dead and will not work.
- Stainless-steel tool for stirring. (I use a aerospace-grade titanium rod, but that is not necessary)
That is it. No fancy stuff, and nothing expensive or hard to find. Organic tea is cheap at Big Lots, and organic sugar is cheap at Walmart or any grocery store. It is very easy to do this, ok? Just make sure you observe a few basic rules: NEVER use anything plastic or aluminum. NEVER! Try to keep it out of the Sun. Do not put hot tea with your SCOBY - it will harm it. Cool the tea first. Always use organic stuff and good water. Let the jar breathe a little, but not wide open. You have to keep out wild yeasts and mold spores.
So, here is what to do when you get my SCOBY and starter: Your glass jar will be already clean and ready. Make the tea and get it cooled off beforehand. Use 8 large or 12 regular-sized teabags per gallon. Add a cup or so of organic sugar per gallon and stir to dissolve. Once the tea is cool, add the starter and SCOBY that I send you. (Make sure to leave room for it). Put the lid down or screwed on loosely, or cover it with cheesecloth instead. Put it out of direct sunlight, but does not have to be in the dark.
That is it. After a period of a few days to a week, you will see a white waxy-looking film on the surface. That is your new SCOBY growing. All is well. You can start drawing it off any time you want, and then either drink as-is or do a secondary ferment to make it fizzy. Just make sure you never let it go below halfway or so before adding more tea (NOT HOT!) . You can always message me on the Facebook, or by SMS with questions. See? Easy peasy, man.
