Continuous Brew Kombucha Update

You might remember my telling of the two 3 gallon tea container of kombucha fermenting on the top of my refrigerator. Remember, kombucha is a slightly carbonated drink made from sweet tea. It is full of probiotics, B vitamins and enzymes plus making it at home is economical. Everyone is excited to have enough kombucha to drink it daily. John drains each dispenser from the spout into a 5 gallon keg and we have it on tap in the kegerator. The children think it is wonderful to be able to help themselves! This method is called a continuous brew system – it works great and allows the microorganism to remain undisturbed while starting the next batch.

I knew the tops were not tight fitting which is good because the scoby needs air circulation. What I did not realize, however, is that as the tea fermented the tops popped up allowing critters in! Awful isn’t it? We had fruit flies invading and contaminating the scoby. Not to gross you out, but, I had maggots on the scoby – yuck!!!

Fortunately, the scoby (which you can find from my affiliate here) forms in layers. The older the scoby, the thicker it is. I was able to peel the top layer off without harming the scoby and begin a fresh batch.

I had already been looking for larger containers because we have been running out of kombucha before the next batch was ready. I was able to find 4.75 gallon glass beverage dispensers at Sam’s Club – I bought two of them! They came with wrought iron stands and glass tops which I boxed up and have in storage. To solve the air circulation problem but still keep critters out, I covered each jar with a double layer of cheesecloth and secured it with a rubber band.

So far so good, and, I think they look much nicer!


This post is part of: Kombucha Challenge

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  1. That’s a great idea to use cheesecloth! I don’t know that I would like the beverage, but if I did I know I wouldn’t want to find any critters in it!!

  2. So glad you were able to rescue your SCOBY! I have yet to try any kombucha but I think perhaps someday I’ll try my hand at it as well.

    The jars are gorgeous! Glad you could find something beautiful that works well for you.

  3. My mom recently introduced me to kombucha and I love it! She just started her second batch and she says she will be able to give me a scoby when it is done!!! She puts chia seeds in her kombucha! I really like the texture the seeds at to it!

  4. I just discovered maggots on my scoby too. AAAAKKK!!! I don’t know if I can reuse the scoby if I take off the top layer. I’m so grossed out! How did your next batch turn out?

    • Oh, Carmel – I agree – yuck! I was able to peel off the top layer – the chickens loved it! Then I rinsed the scoby left and the next batch turned out great! I have not had a problem since changing containers.

  5. I have been using a continuous brew system for awhile. I am using a ceramic base, that is typically sold as a dispenser for the 5 gallon water jugs. It has a bit larger spigot, but I still find my spigot tends to get clogged. Do you find you need to drain and clean your vessel pretty regularly?

    • Shawn, I have not had to drain and clean for about 6 months. My spigot is about 1 1/2 inches from the bottom of the container and I think this helps keep it from clogging.

  6. It is better to cover your Kombucha vessel with a cloth towel or paper towel because fruit flies love Kombucha, and are able to go through cheese cloth.

  7. Hi, Is there somewhere to go to see the entire continuous brew method written it from start to finish that a beginner could follow? Thanks!

    • I will be glad to answer any specific questions that you have but not sure where else you could find the info. Once you have your scoby, you add the sweet tea and allow it to ferment for 7 – 10 days depending upon the quantity and flavor you desire. Then, you can pull off enough to drink for a day, a week or the total amount and replace it with equal an amount of sweet tea to feed the scoby. Just be sure to leave about 20% of the tea from your last batch in the container as a starter.

  8. I am curious about the process of putting the kombucha into the kegs. Once you fill the keg, do you refrigerate it right away? Where do you buy the kegs at?
    Thanks for your help!

  9. Hi! I was wondering if when cleaning these glass containers do you have a problem getting the SCOBY out and back in since the opening is quite a bit smaller than the container? That is the difference that I have noticed in some of these glass containers. Also, was the spigot it came with plastic or did you have to replace it?
    Also, how do you handle the SCOBY? bare hands, gloves? type of gloves used?

    • Kim, since I am using the continuous brew method, I have only removed the scoby once in the past 5 months and that was to separate it. Using my washed bare hands I slightly bent the scoby to get it out of the opening – it was not difficult. Those are the original spigots.


  1. [...] **Update**  Please see Continuous Brew Kombucha Update [...]

  2. [...] and was all for anything that made for less work on my part! My first attempt, as detailed in Continuous Brew Kombucha Update shows how important it is to pick the right equipment to begin with! I finally have my system down [...]

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