Continuous Brew Kombucha Tea Receta

Unlock the endless flow of healthy, tangy Kombucha! This continuous brew method ensures you always have a refreshing cup of this probiotic powerhouse ready. Imagine a drink that tastes like a subtly sweet and tart apple cider, brimming with beneficial bacteria and yeast. This recipe guides you through creating your own continuous brew, eliminating the need for batch brewing. Learn how to care for your SCOBY (Symbiotic Culture of Bacteria and Yeast – the magical ingredient that makes it all happen!), and enjoy the convenience of fresh Kombucha on tap, anytime!

Preparación 30 min

Cocción 10140 min

Calorías 774.4 kcal

Proteína 0g

Valoración Sé el primero

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Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Continuous Brew Kombucha Tea

8 cups filtered water
Black Tea
White Sugar

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Cómo preparar Continuous Brew Kombucha Tea

Sanitize your 1-gallon (or larger) glass beverage container with a plastic spigot. Metal will kill the SCOBY, so ensure all contact points are plastic.
In a large pot, combine 8 cups of filtered water and 1 cup of sugar. Bring to a boil, stirring until the sugar dissolves completely.
Remove from heat and add 8 black tea bags (or 4 cups of loose leaf black tea). Steep for 30 minutes. Remove tea bags/strain the tea.
Let the tea cool completely to room temperature (around 70-75°F). Using a funnel, transfer the cooled tea to your sanitized glass container.
Carefully add your SCOBY to the container. If you don't have a SCOBY, please contact me for assistance!
Top the container with more filtered water to fill it almost to the top. Leave about an inch of space below the top.
Cover the container with a breathable cloth (such as a coffee filter secured with a rubber band). This allows for air circulation but prevents contamination.
Place your container in a dark, room-temperature environment (ideally between 68-75°F) and let it ferment for 7-14 days. The fermenting time will vary depending on temperature and your desired tartness.
After 7 days, start tasting your Kombucha. When it reaches your preferred tartness, begin bottling the brewed kombucha.
Once you've bottled some Kombucha, refill the container with fresh cooled sweetened tea (follow steps 2-4), and allow the fermentation process to continue. The remaining liquid and SCOBY will continue producing Kombucha.