Kombucha is the effervescent fermentation that’s in vogue.  Your palate either loves it or hates it.   And it ain’t cheap.  Over the years, I have shared our different methods of hosting this organism in our home.  However, the continuous brew kombucha is by far my preferred method of growing and nurturing SCOBY’s.

While, kombucha mothers aren’t necessarily attractive, they really love well by prolifically birthing new baby SCOBY’s and providing an amazing amount of probiotic cultures for your gut when you drink it.  Your gut is your second brain, so it seems wise to feed it well.

I have opted for the continuous brew method mostly because I think it is the EASIEST way to to make kombucha and produces a variety of cultures.

Let’s be honest, the continuous brew kombucha is the fermentation method for lazy people.  Or people that travel a lot.

NOTE:  This blog post isn’t to tell you why you should drink Kombucha.  It is only to tell you HOW I brew my kombucha at home with the continuous brew method.  

How to Feed Your SCOBY

My recipe is going to prove to you how insanely forgiving kombucha is.  As an INFP-T, I value beauty and peace — and having that SCOBY sit on my counter inspires calm and hope oddly enough.  My novel hobby provides actual value and health to my family.

But you don’t want to know the philosophy behind my role as a doula to my SCOBY.

In short, these are your EASY PEASY steps:

1. Boil 4 cups of water (But I never measure)
2. Add sugar and stir to dissolve.
3. Add  approximately 4 tsp of Jasmine tea to brewing vessel.
4. Steep 7-15 minutes, then strain (umm . . . what is time? I’ll get around to it)
5. Fill pot ¾ full with purified cold water – this will  bring down the temperature of the tea.
6. Place strainer on top of sun-tea jar and pour sweet tea into container.  Add extra filtered water to further dilute if necessary.  With practice, you will know if you need to do this.  I add more because I like a lighter kombucha.

I typically fill a pot of water with water from our Reverse Osmosis filter.  I’ll have you know that we are QUITE pleased with the whole house filtration system we bought from Cooper’s Water Conditioning.

Bring water to a boil.

I add 1 to 1 1/2 cups of organic cane sugar from Costco to the boiling water.  How much sugar I add DEPENDS on how long my kombucha has been sitting without being fed.  I add more sugar and water if I’ve largely ignored the bacteria colony on my counter.

Here’s the struggle — waiting for the sugar to dissolve before I add the Jasmine tea.

Let’s Talk About Tea

So tea.  I am particular about this issue.  Tea is one of the main reasons I have had epic fails and even temporarily retired from kombucha motherhood.

I do not use black tea, though it is often suggested as a staple for kombucha brewing.

I use Jasmine tea from Frontier.  You can get it here. Why?  My taste buds think that black tea makes the kombucha bitter and sour.

Almost done!  Sometimes I steep the tea for 15 minutes . . . sometimes it sits in a safe and undisturbed spot on the stove for a few hours, which I wager would cause a large gasp from the purest of kombucha brewers.

At this point, the family FLOCKS to the kitchen.  If our continuous kombucha brew container has gotten low . . . . the pouring day is epic.  Mostly because I spill a lot of sweet tea, and fail to realize this until the counter is insanely sticky 2 days later.

Because why wouldn’t sweet tea be delicious?

I typically do not let my kids have the fresh kombucha until the SCOBY has eaten some of the sugar . . . 24-48 hours.  That doesn’t mean, I don’t take a few sips though.

I mean, I need something to take my supplements with, right?

Wipe up any spills and cover the top of your kombucha container

During the summer when fruit flies seem to be more prevelant, I also put a wash cloth over the spigot and weave the wash cloth through the metal stand.  (It looks super professional.)

Ready to get started?

I have your supplies ready to go over in Amazon . . . find them here.

But for those of you who like to know EXACTLY what you need because you value stability, here you go:

• 2 gallon glass sun-tea jar with stand of your choice (this makes it easier for yourself and children to get a swig)
• stainless steel spigot to replace the plastic on the jar may come with
• clean tea towel to cover the top of the jar
• large rubber band to secure the tea towel
• washcloth to cover spigot during the summer
• organic cane sugar
• 1 cup measuring device
• organic jasmine tea — approximately 4 teaspoons per feeding
• filtered water
• pot to boil water
• teaspoon to measure with
• starter culture and scoby . . . (new tutorial coming soon)

Feel free to watch my Instagram Story on Kombucha!

When Can I Drink My Continuous Brew Kombucha?

Once I have fed the kombucha, I typically allow my family to start drinking our kombucha after 12 – 24 hours.  They could drink it sooner, but not as much sugar and caffeine has been eaten at that point.  They would rather drink it immediately.

Want to Flavor Your Kombucha?

I love to flavor our kombucha with Young Living Vitality Oils.  I add them to my cup right before I drink my kombucha.  Don’t have any Vitality oils?  No problem!

• Set up a Young Living wholesale membership with the purchase of a Premium Starter Kit.  Use my referral number 970238 as the sponsor and enroller.
• Or use this link but make sure you see that number 970238!!
• Send me an email that you joined Young Living with my number at thegranolamom4god@gmail.com (or leave a comment below) and as a thank you, I will send you 3  Vitality oils to flavor your kombucha with (they may be different than the ones you see above).
• I will also connect you with some great resources and a care package!!!

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