Fermented Drink Recipes

How to Make Continuous Brew Kombucha At Home


Ok, so you’re ready to upgrade your kombucha game? Ready to never pay store prices for kombucha again? You’ve come to the right place. Below is a basic recipe for brewing continuous kombucha at home.

As far as equipment goes, I recommend this 2 gallon Glass Continuous Kombucha Container with Stainless Steel Spigot for your initial continuous brew setup. You’ll be brewing kombucha at home like a champ in no time!

How to Make Continuous Brewing Kombucha at Home

Recipe by Kelsey ByeCuisine: ChineseDifficulty: Easy


Prep time




  • 4000 mL water

  • 200 grams sugar

  • 4-6 black tea bags

  • 1 large or a few small kombucha SCOBYs

  • 1-2 gallon glass jar with spigot

  • Cloth covering


  • Wash your fermentation equipment well. Gather all your ingredients. Start boiling about 3 liters of water in a large pot. Also, boil 1 liter of water separately.
  • Set your scale on a flat surface and set it to weigh in grams. Place bowl on scale and tare/zero the scale. Measure 200 grams of sugar. 
  • Mix sugar with 3 liters of boiling water.
  • Mix tea bags with 1 liter of boiling water. Steep for 10 minutes.
  • Combine tea concentrate with sugar water. Let sit until the liquid cools to room temperature.

  • Once the mixture is cooled, pour it into the large dispenser with a spigot. (be sure to check and make sure the spigot is properly sealed and closed before pouring in the mixture).
  • Add the kombucha SCOBY(s) and allow to ferment for 5 to 7 days.
  • At this point you can refrigerate and enjoy a "still" kombucha or you can move to secondary fermentation to add additional flavors and carbonation. To do this, transfer liquid into pressure-safe swing top bottles, add pasteurized fruit juice and ferment for 3-5 days at room temperature. The final result will be a slightly fizzy kombucha. Refrigerate bottles and enjoy cold!


  • Don't forget to take pictures and please share your creations with us @beniciafermentory

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