Interview from "Welcome to the Vortex"

Continuous Brew vs Traditional Brewing Methods

I just received this question in my inbox

"Hi Hannah:

I have my first batch ever brewing and can't wait.

I'd like to run this by you.....do you have any opinions about continuous brewing systems vs. traditional method. Any thoughts, pros and cons?"

Let's first figure out what each method is and then look at the differences between them

Traditional Brew


The traditional brewing method of Kombucha consists of fermenting your culture for 7-14 days, depending on taste preference, then moving the Kombucha to glass containers where other flavors may be added. These are then permitted a secondary fermentation process where the sugar in the fruit or ginger reactivates the yeast cultures, but in an anaerobic environment (read as - the lid is on and there is no oxygen). This creates more fizz and pleasant flavors. Once the optimum flavor is reached (usually 2-4 days later) then the brew is refrigerated to stabilize fermentation. The cold of the refrigerator decreases the fermentation activity.

Now you have a delicious health beverage that also contains the anti-oxidants and other healing properties of the flavors you have combined with it.

Then you start the process all over again with a fresh batch of nutrient solution (tea & sugar) with a cup of the starter liquid and SCOBY. You wait another 2 weeks for a new batch to come to fruition. Provided you have enough jars of Kombucha brewing to get you through the 2 weeks while waiting for the next batch, you will always have Kombucha on hand.

PROS
*flexibility to enjoy flavors
*ability to experiment with different brewing methods and ingredients
*bottles on hand to bring to parties or share with friends or take to work

Continuous Brew


Continuous brew differs in that instead of waiting 2 weeks for each brewing cycle to come to fruition, you are consistently drawing Kombucha from your batch and then replacing it with nutrient solution every couple of days.

The flavors might be added to each individual cup of tea, but not to the entire batch.

The benefit to continuous brew is that you don't have to wait 2 weeks for the batch to come to fruition as it is using a much larger portion of fermented tea as the starter. Also, research by Michael Rossin has shown that certain acids aren't expressed in the fermentation process until 21-30 days in. For most people brewing in gallon size containers, that would mean the taste would be vinegar - which is not a pleasant taste.

PROS
*always Kombucha on hand
*other healthy acids are expressed later in the fermentation process

WHAT DO I DO?

I like the process of decanting the Kombucha and making flavors - however, I do have a continuous brew going at the same time. I use it to top off the last 10-20% with continuous brew - that way I'm infusing the healthy acids into my bottles of Kombucha, but I also get the yummy flavors. I also will use a bit of the continuous brew as starter for my next batch.

If you have any other questions about Kombucha, feel free to email me at kombuchakamp@gmail.com

Spring Tidings :)

Hello Friends,

Spring is here! The smell of jasmine intoxicates and the rains have scrubbed the air clean. Time to get out the brooms and brushes and scrub everything clean, including your inner ecology! RETURN TO HARMONY and acquire a new skill by attending Kombucha Kamp.

These days people are learning to be more self-sufficient, so it is the perfect moment to learn a skill that will have lasting benefits for years to come. Not only will you SAVE LOTS OF MONEY by making Kombucha yourself, but you will give yourself and your loved ones the gift of health that keeps giving.

Kombucha helps to:

* alleviate indigestion
* calm IBS
* relieve fatigue
* detoxify the liver and cure hangovers
* boost immunity
* feel great!

By consciously inviting the healthy bacteria and yeast present in Kombucha, you acknowledge that you are an integral part of this wonderful eco-system we call “Planet Earth.” WE ARE NATURE. There is no separation between us as human beings and the sky, water, earth and micro-organisms.

Here are the dates for Spring:

Sunday, March 15 @ 2pm

Sunday, April 12 @ 2pm

Sunday, May 17th @ 2pm

Email kombuchakamp at gmail dot com for more info about Kamp.

Here's what E.W of Los Angeles says, "I love Kombucha. I drink about 3/4 cup every morning when I wake up. It helps me to open my eyes and actually helps to defog my brain that early in the morning. I work very long hours and I've noticed Kombucha helps me to focus throughout the day. I also suffer from IBS (used to suffer from it until Kombucha that is) and with my long work days I now can feel healthy all day thanks to the balancing effect it has on my body. My skin is clearer, my hair shinier and I don't fluctuate with my weight as much as I used to."

The cost of the workshop is $30 and includes the following:

* sample flavors of home-brewed Kombucha
* SCOBY & starter liquid
* Cloth cover & rubber band
* Instructions and lifetime support

Gift certificates are available. You can also watch Kombucha Kamp online. Order your SCOBY kit online today!



Glad Spring Tidings,

Hannah