Continuous Brew Kombucha

back to Kombucha.

Brew 2 quarts tea (17 g tea, 0.5 cups sugar). Cool.

At pH less than 4.0 transfer 1 quart from F1 (aerobic) to F2 (anaerobic). Replenish F1 with brewed tea.

Sit out F2 for a day or two then refrigerate before filtering into individual bottles.