Brewing Large Batch Kombucha
Today we’re taking our small batch brew of kombucha & turning into a large batch.
I suggest if you are following this method find yourself a continuous brewing vessel, it will be a lot easier to get the kombucha out once its fermented.
I actually had a large mason jar dispenser with stand in my cupboard, the only thing I needed to do was change out the plastic spigot for an appropriate one. If you need to switch out the spigot, Amazon is a good place to look.
Equipment:
2+ gallon brewing container with a non-corrosive spigot made of glass, stainless steel or lead free ceramic
Breathable cover
Rubber band or string
Wooden spoon
Measuring cups & spoons
Kettle
Tea press or tea pot
Ingredients:
3-5 TBSP loose leaf tea, green or black tea that comes from the Camellia sinensis species
2 gallons Filtered Water
2 cups Organic Cane Sugar
1 gallon of Kombucha Starter Tea, see notes
1 SCOBY
Instructions:
Bring 1 quart of water just to a boil
Add loose leaf tea to a tea press or pot
Pour the hot water over the tea, allowing it to steep for 15-20 minutes
Once steeped, before it has a chance to cool down too much pour the tea into your brewing vessel
Add the sugar & stir well until fully dissolved
Allow the tea to come to room temperature or cool it down with some filtered water
Once it is between 75-85F add your starter tea. Be sure to give the starter tea a good stir before pouring it into your brewing vessel
Add more water until it reaches 3 inches below the top of the vessel
Gently add your SCOBY
Cover with a breathable cover & secure with a rubber band
Ferment for 10-28 days
Once it has fermented to your liking, it will be time to bottle either on it’s own or start your second fermentation to add carbonation & flavor.
Always reserve at least 1/3 to ½ of brew to use as starter tea for the next batch
Notes:
The more starter tea you have, the better. You need at least 3-5 cups but I prefer to use the whole gallon
Big batch of Kombucha on a stand beside a glass of kombucha