Top 5 Uses for Kombucha Vinegar

“Kombucha Tastes Like Vinegar!” 

Kombucha face is a common side effect for first time drinkers; the vinegar flavor fades as the tastebuds get accommodated.Have you heard this one before? While many first time drinkers say that Kombucha has a distinct vinegar-like flavor, the taste buds of long-time drinkers are often recalibrated to barely register the tartness of properly fermented Kombucha.

However, if allowed to ferment aerobically for a long time (at least 30-60 days or more in a small batch), the resulting liquid will grow more and more sharply sour until it can rightly be classified as Kombucha Vinegar, almost definitely too sour a flavor for sipping by even the most iron-stomached of Kombucha connoisseurs.

If you brew Kombucha for any length of time, at some point you will forget about a batch or just end up leaving a few Kombucha mothers in fermented tea for longer than normal.

Don’t worry, it’s not ruined…In fact, it now has even more uses around the house and can help you brew up quick batch of booch too!

What is Vinegar?

Vinegar has been in use as a flavoring agent, preservative and health tonic for over 10,000 years and can be fermented from nearly any sugar containing fruit. The word vinegar comes from the French “vin aigre,” literally sour wine, and was likely discovered by accident when wine was allowed to go bad in the vat. Sour refers not only to the taste but to the fact that it is fermented.

Not unlike Kombucha, the naturally occuring sugars of the grapes, malt, rice or other base ingredient for the vinegar is fermented into alcohol by yeast. Then bacteria consume the alcohol and convert it to healthy acids including acetic acid. Kombucha, like vinegar, is an acetic acid ferment.

Vinegar is well known to have many uses: from treating wounds, to cleaning, to salad dressing, it’s versatile and useful.

Kombucha and Vinegar: Similar but Different

“THE THREE VINEGAR TASTERS” –    Three men dip their finger in a vat of vinegar and taste it; one man reacts with a sour expression (Confucius), one with a bitter expression (Buddha), and one with a sweet expression (Laozi). Their expression is interpreted to represent the predominant attitude of their respective ethos: Confucianism saw life as sour, in need of rules to correct the degeneration of people; Buddhism saw life as bitter, dominated by pain and suffering; and Taoism saw life as fundamentally good in its natural state. Another interpretation is that since they are sharing the same pot, they are one.

The typical drinkable Kombucha ferment contains about 1% acetic acid. Compare that to the average vinegar (apple cider or white), which is quite potent in its original state and is diluted to around 5% acetic acid, and it’s clear that Kombucha is much less acidic and less concentrated.

Acetic acid, created by our bacteria the acetobacter, is responsible for Kombucha’s “bite” as well as some benefits. Kombucha vinegar will range higher in acetic acid concentration than regular Kombucha depending on many factors including the time of ferment, amount of sugar, amount of culture used, etc. A typical Kombucha vinegar is estimated to contain around 2% acetic acid concentration.

In addition to being easier to drink and containing a wide variety of healthful acids and vitamins, what sets Kombucha apart from vinegar is gluconic acid. Gluconic acid is a highly effective chelator which pulls heavy metals and other toxins from the body. It also imparts a sweet/sour flavor and inhibits bitterness.

If you don’t already have some very old Kombucha fermenting away, Kombucha vinegar is easy to make. Simply allow a batch of Kombucha to ferment until all of the sugar is consumed. You will know that all the sugar has been converted when the Kombucha tastes really sour. Once it has turned to vinegar, then use it according to the recipes below.

Here are some of the most popular ways to use Kombucha vinegar:

1. Hair Wash/Tonic/Rinse

A beauty secret of many celebrities is to remove built-up residue from artificial products using a natural vinegar hair rinse . The acetic acid cuts through the gunk, stripping the dull hair and returning a natural sheen. Kombucha is gentler on the hair than vinegar but just as effective. Some use Kombucha as a hair tonic after every shampoo.

I use the Kombucha vinegar straight on my hair. I still use shampoo but gave up conditioner ages ago(though after reading up on my brand at EWG, I’m considering no-poo (see below)) After rinsing out the shampoo, I apply the Kombucha hair tonic straight to my scalp starting with the top of my head and work my way down until it wets every surface. I squeeze out the excess and then leave it in to dry. The aroma quickly dissipates when your hair dries. Alex finds it a bit too intense for his scalp so he dilutes his hair tonic with half filtered water. I like to add herbs for a nice aroma and hair beautifing benefits.

Hannah Crum, the Kombucha Mamma!Kombucha Mamma Sez: “Kombucha Vinegar Hair Tonic makes a wonderfully unique gift for eco-minded friends and family. Fill a pretty recycled bottle, wrap with a special label and bow for a personalized, DIY gift sure to impress.”

A growing number of people are moving away from chemical laden shampoos altogether by trying out the “No-Poo” lifestyle. Alex stopped using dandruff shampoo several months ago and instead uses Kombucha hair tonic with organic herbs we add from our garden. After a brief adjustment period, his scalp and hair are healthier without the constant chemical bombardment and he is completely dandruff free after 22 years of using stinky blue shampoo. The Kombucha hair rinse leaves his hair soft, shiny and controls oil.

RECIPES – Herbal Infusions for Hair Tonic

Check out the table below for a variety of herbs to use for different hair types and problems:

There are a couple of different ways to utilize the herbs. I usually add them straight to very old Kombucha, then let them sit for 1-2 weeks breaking down the plant and soaking up the herbal goodness. From there, strain out the flower pieces so they don’t get stuck in hair. Once strained, I choose to store the hair tonic in a glass bottle in the shower.

**WARNING** 
**USE CAUTION & YOUR BEST JUDGEMENT
WHEN STORING OR USING GLASS BOTTLES IN YOUR SHOWER OR TUB**

Another way to infuse the herbs is to steep them in hot water for 20 mins or in cold filtered water for 24 hours. Strain and add the liquid to your Kombucha vinegar – this has the added benefit of diluting the old KT. A 50/50 Kombucha to water mix is a good starting point for experimentation.

BONUS TIP
Want even more herbal body care recipes?
Check out Earthly Bodies Heavenly Hair.

2. Facial Toner

Vinegar used on the skin has a tonifying effect, inspiring cellular regeneration by stimulating the small capillaries under the skin. The weak acid gently dissolves the bonds that hold dead skin cells together and creates a mild, completely natural acid peel which exfoliates. Because Kombucha Vinegar is at a lower concentration than regular vinegar, this toner can be used daily. Its mild antiseptic properties rebalance the skin’s natural pH, preventing an imbalance of bacteria that can lead to acne.

Hannah Crum, the Kombucha Mamma!Kombucha Mamma Sez: “Those with sensitive skin may find this treatment irritating. If you are concerned, test first on a small square of skin on your hand before applying to your face.”

RECIPE – Lavender Rose Facial Toner

Add 1 Tbl Lavender flowers & 1 Tbl Rose petals to 2 cups of Kombucha vinegar. Allow to steep for 2 weeks. Strain flowers. Apply toner to cotton ball and gently swab face. May be used daily.

BONUS TIP
Regular drinkers of Kombucha report that drinking 4-8oz of KT daily helps curb sugar cravings, which in turn helps clear up acne from the inside!

3. Cleaning Fluid

Most commercially produced cleaners carry a skull and crossbones – if they are so toxic, then do you really want them on your countertops?

Vinegar has a long history as a cleaning fluid. Here are just a few of the ways in which you can use Kombucha vinegar in your household cleansing routine. For loads more cleaning tips, check out this site.

RECIPE/USES – Kombucha Kleaner

  • Use full strength in a spray bottle on all surfaces. Wipe clean with a soft cloth – no rinsing needed. Add a drop or two of tea tree oil or lavender oil for anti microbial properties and a pleasant scent.
  • Spray down showers and tubs to reduce soap scum.
  • Add ½ cup of Kombucha vinegar to the wash to brighten colors and soften clothes.
  • Remove mineral deposits from your coffee maker or dishwasher – run 1 cup of Kombucha vinegar through a cycle.
  • Add ½ Kombucha and ½ water to a bowl. Boil in microwave. Wipe microwave clean.
  • To keep the drain running – Pour baking soda down a drain, follow with Kombucha vinegar. When foaming stops, rinse with hot water. Repeat until clog is loosened.
Hannah Crum, the Kombucha Mamma!Kombucha Mamma Sez: “The added benefit to having Kombucha hair tonic in the shower is that you can also use it to keep the shower fresh and mildew free.”

4. Salad Dressing

Kombucha vinegar can be infused with any number of herbs, garlic or savory spices to create unique, flavorful dressings. Greens are often bitter – adding salt makes the greens taste more palatable. Several vitamins found in vegetables are fat soluble so the olive oil aids in delivering them to the body. Plus you get a small dose of beneficial bacteria to help digest your food more efficiently.

Add your favorite herbs to old Kombucha. Allow to infuse for 2 weeks. Strain and combine with your favorite oil, salt and spices.

RECIPE – Hannah’s Mustard Vinagrette

Ingredients

  • ½ cup of old Kombucha
  • 2 Tb of rosemary, oregano, sage, parsely and mint – fresh herbs, chopped fine
  • 1 tsp ground mustard
  • 1 clove garlic (or 1 tsp garlic powder)

Instructions

After the herbs have infused then combine ¼ cup of Kombucha vinegar with ¾ cup of extra virgin olive oil, 1 tsp ground mustard, 1 tsp garlic powder (or 1 clove of fresh garlic finely chopped), salt & pepper to taste. If the mixture is too tart, add a pinch of sugar. Whisk all ingredients together until combined. Pour over salad.

BONUS TIP
This Kombucha Vinaigrette Recipe from my friend Jenny at Nourished Kitchen is another great option.

5. Marinade

Marinades not only add flavor to meat or tofu dishes but also break down the meats tough fibers. Weak acids like lemon juice, vinegar or wine work best at accomplishing both of these tasks. For less expensive cuts of meat that are known to be tougher, marinating is essential.

Beef and tougher cuts can be marinated for several hours or overnight. For tender meats like pork, only a few hours is needed. I use Kombucha vinegar when I brine a chicken for roasting.

RECIPE – Kombucha Chicken Brine for Roast Whole Chicken

I like to get whole organic, free range chicken at the local co-op. My favorite way to get a moist, juicy bird every time is to brine it first.

Ingredients

  • 1 orange, 2 limes, 1 lemon – cut in half & juiced
  • 1 cup of quality sea salt
  • 1 cup of Kombucha vinegar
  • 2 T sugar
  • sprigs of rosemary, thyme, oregano, lavender

Herb butter

Friend Hella D does a Kombucha marinated Chicken too – looks yummy!

Chop fresh herbs – rosemary, thyme, oregano and combine with ½ cup of softened butter. Apply liberally to exterior of chicken after brining for delicious flavor and crispy skin.

Instructions

Add the whole chicken to a deep pot or bowl. Cover the chicken with filtered or fresh water. Add all ingredients. Make sure the chicken remains submerged in the liquid. Store in the fridge overnight.

Preheat the oven to 350F. Drain liquid from the chicken. Rinse chicken and pat dry. Gently loosen the skin of the chicken using your fingers. Insert pieces of garlic and herbed butter/ghee/coconut oil under the skin. Place in roasting pan and bake for 30 minutes. Every 10 minutes, baste the chicken with herb butter. Broil on high for 2-3 minutes to crisp up the skin. Remove from oven when thermometer reads 165F and juices run clear.

What is your favorite use for Kombucha vinegar?
Leave a comment below!

Hannah Crum, the Kombucha Mamma!Hannah Crum is The Kombucha Mamma, founder of Kombucha Kamp, Industry Journalist & Master Brewer, educating others about Kombucha since 2004. Connect with her on Google +
Kombucha Mamma SCOBYs & Kits ship free in the US!
61 Responses to Top 5 Uses for Kombucha Vinegar
  1. Brilliant! A friend and I were JUST talking about doing this! Thanks for the info.

  2. Suzanne Herbert via Facebook

    I just over brewed my kombucha into dern near vinegar so I’m happy to see this… thanks (I still drink it though lol)

  3. Tresa Rose via Facebook

    Great information – Thanks :)

  4. Love it! We use it all the time!

  5. Thanks! I’ve got a whole batch of vinegar to use up :)

  6. Jessie Demos Wicker via Facebook

    I always put some of my finished brew into a large glass dropper bottle and squeeze onto cotton pads as a toner/makeup remover. Of course being careful around the eyes. I mix it with clays twice a week to do a facial mud mask. I also use it as a hair rinse and a cleaner in place of sprays. It really removes a lot of dirt!

  7. faithful

    Hi Hannah! Recently I was making bone broth from chicken backs. I didn’t have any ACV so I immediately thought of the Hotel I have on my new kitchen counter. I dipped into it and got my 3/4 cup to add to the simmering bones. By 24 hours the bones had almost completely dissolved and at 48 hours there was no sign of whole bones only crumbles & residue to be strained out! I was surprised at how much better KTV worked than ACV in leaching the calcium from bones. It will be interesting to se what happens the next time I use pork or beef bones. Just thougt I would pop in & let you know my terrific results! :)

    • noreen

      Hi Faithful,
      Just wondering if you have put KTV in another batch of chicken broth and had the same experience?
      Thanks

    • Donna

      This is really interesting. I would like to make bone broth for my dogs. I’ve been trying to find a way to cook the bones down until they dissolve, now I know, add vinegar. Thanks Faithful!

      May I ask how much vinegar you add to about what quantity of broth?

      • Sue M

        Can share your broth recipe? Is it like making regular chicken stock? thank you so much!

        • I make both chicken & beef broth. They are basically the same recipe: Chicken heads & feet or Carcass – Beef knuckles or tail – mire poix (celery, carrots, onion), scraps, 1-2 cups of Kombucha Vinegar and simmer for a few hours!

  8. Diane

    what is the best way to pour the tea from the container

  9. SuperHands

    I’m soo glad my accidental Booch-Botch turned into yet another form of liquid gold!

  10. Pamela

    I have a continuous batch that has been going for months. This morning while adding the sweet tea mixture to the container, I accidentally picked up the white vinegar that I rinse my hands with and poured a small amount in before realizing! Have I ruined my perfectly tuned batch????

    • Ed

      No adding a small amount of white vinegar is recommended when starting a batch it raises the acid level making it hard for mold to grow. when you get your kombucha going it is not necessary but wouldn’t hurt it. PS don’t use apple cider vinegar as it can add foreign batchiara and hurting the original Kombucha mushroom.

      • Only use distilled vinegar in a pinch. Best to just use good, fermented KT as your starter liquid as it has the healthy bacteria & yeast.

  11. Shoot! Wish I had found this sooner…I just poured my last batch down the drain because I let it go too long. At least I’ll know for next time.

    Thanks for all the information :)

  12. TheAncientOne

    I never did get my free ebook on Kombucha Tea

    • Each chapter arrives via email – 1 a day for 5 days. I went ahead and restarted your subscription – check your spam folder if you don’t see an email from Kombucha Kamp!

  13. Diana Serres

    I have let my booch ferment too long and am sure it is vinegar now. Can I still use one of the ‘scobies’ to make a new batch or are they ruined? Also, is it OK to have more than one scoby in there?
    Thanks for any advice for this newbie. ;-)

    • The sourness of Kombucha vinegar doesn’t adversely affect the cultures, so you may use them again to brew up a fresh batch of booch. You may keep a couple of cultures together but if it gets to be too thick of a layer, then the Kombucha won’t ferment properly as it won’t allow for oxygen exchange. The fermentation process for Kombucha is both aerobic (with oxygen) and anaerobic (without oxygen) which is why we use a cloth cover rather than a lid.

    • Ed

      The scobie’s are fine and you can add a cup of your strong brew with your scobie to start your new brew. I normally end up removing some of the old scobies especially in warmer weather. It seems to make it to fast. I’ll often toss the oldest darkest ones and keep one or 2 lighter ones. It helps timing the brew I like to wait 12 days to 14 days.

  14. Lani

    Is there a time limit to how long you can infuse herbs/spices in kombucha vinegar? I was thinking of bottling the KV with some garlic or chillis or herbs like basil or maybe some orange peel and then giving it as gifts. Thanks for this really useful article.

    • Garlic and herbs can be left in the bottle for extended periods of time. I’d be cautious with chillis as they can be quite powerful in the KV and may need to be removed after a few days depending on how spicy you want the vinegar to be.

  15. Toby Rey

    I left my continuous brewer alone for a couple of month and now have a bunch of vinegar. I’m trying to convince my wife that we can use it so I went looking for this article to provide proof.

    I can use a cup or two of the vinegar to start my new batch right?

    • Yes! Kombucha never “goes bad” or “spoils” due to its protective, low pH. Kombucha Vinegar makes excellent starter!

  16. Am I reading the chicken brine recipe correctly that you put the butter on the skin BEFORE soaking in the KT brine? I’ve always buttered my chicken just before it goes in the oven. I’m looking forward to trying this with the chicken and herbs I got at the farmer’s market this week!

    • Thanks for pointing out the mistake in logic. The herb butter is applied AFTER the brining is complete. Super yummy – let us know how it turns out =)

  17. Kati

    I really need help. I’ve been brewing kombucha for a year now, and have my first salty tasting batch. I checked everywhere for mold, but did or find any. Please advise!!

    • Maybe you used salt instead of sugar? Toss it and start again!

  18. Ann

    Hmmm, maybe this is my problem? So a too thick scoby won’t ferment the kombucha properly? Would that lead to a vinegar situation?
    How often should one “thin out” the scoby? Mine does get thick quite rapidly.
    Cheers!
    Ann

    • The short answer is yes. Kombucha needs oxygen to ferment properly. If the SCOBY is too thick, it only allows for an anaerobic process to occur which favors the yeast rather than the bacteria which can cause off flavors. Trim your SCOBY with a pair of scissors (dip in vinegar to sanitize).

  19. Ruth

    I also have kombucha vinegar! Yeah! Question is my scoby is huge as my container is wide. Can I cut it into quarters with vinegar dipped scissors and run 4 batches?

    Thanks. Ruth

    • Theoretically, yes. However, make sure that you have enough culture & starter liquid for the smaller batches so they don’t get mold and have a full Kombucha flavor.

  20. Ann

    I can not tell you how relieved I am to FINALLY figure out what the problem was! I don’t recall reading this anywhere about needing to keep the SCOBY in a particular size range (I think this probably affects those of us who choose the CB method primarily) for proper fermentation and it is such a VALUABLE piece of the puzzle IMO!
    If I have missed where this is in print in your ebook, could you bring it to my attention? And if it’s not maybe you can add it next time you update the book and also post it somewhere on your site somewhere with the CB brew FAQs or under “things to be aware of”?
    Your awesome Hannah and I’m so grateful for you and this forum!!!
    Blessings
    Ann

  21. Toriam

    I make a KV/ lavendar oil facial toner. I’m going to switch to tea tree oil since the weather’s getting warmer.Something really cool-I gave a freind some of this mix a few weeks ago to try on her son’s medication-resistant eczema. It worked so well that his dermatologist is going to give me a call soon.She said she has other patients that are the same way and everything they try doesn’t work or stops working after a few weeks. I wonder how this is going to go? I also have a freind with this rash between her thighs that is medication-resistant also. YAY KOMBUCHA!!!

    • Olivia

      Wow, would love to try this for my husband’s eczema. How much lavender oil/KV did you use, and did you dilute it at all?

  22. Zanyduck

    LOVE the info!! Thank you! What is the affect of Kombucha vinegar on hair color (herbal or regular)?

    • Some have discovered that regular consumption of Kombucha can restore gray hair to its original color. It doesn’t affect every body the same way, so your personal results may vary.

  23. omagosh

    Im a Kombucha brewer & consumer & I am just now starting to read up on how to use my over-fermented batches & excited to try out some new kombucha projects. I read in the comments how 1 gal used the tea to dissolve chicken necks for a bone broth & Im concerned….if the vinegar so readily & rapidly dissolves chicken bones, what does it do over time to our teeth (with daily consumption)?? If it does indeed slowly strip the calcium from our teeth, then should I b concentrating on supplementing extra calcium or take a bone-building supplement mixture or just eating more calcium-rich, green, leafy veggies? Just wondering what is the smartest way to avoid enamel-wear if it’s a preventable threat cuz Im already aware of the immense benefits of regular Kombucha consumption. Thanks!

    • Kombucha is alkalizing. Although it is acid on the pH scale, when it hits the digestive system it does the opposite and helps the body remineralize. In terms of breaking down chicken bones, that process likely takes an extended period of time. Enamel damage is due to the mouth having pathogenic bacteria. When you drink KT, you put the healthy bacteria back into your body which balances the whole system.

  24. Beth

    Just want to clarify, the K vinegar is fine to just store in the pantry, right? Does it have a shelf life or time frame you would recommend to use it up? Thanks!

    • Shelf life is indefinite for KVinegar. However, if you are infusing with herbs, you may want to remove them after a couple of weeks to prevent off flavors.

  25. Carol

    Very pleased to read this article. I left my kombucha way too long and it had turned to vinegar.

    I have just descaled my kettle with it! Just covered the element and boiled it up and about 20 minutes later, the limescale was gone!

    Fab. I then mixed up a batch with some liquid soap and water and put in a spray bottle. It shined up my stainless sink nicely and removed limescale from around the taps!

    I then cleaned the front of my kitchen cupboards. This is a revelation! Have remade my kombucha and will try it at 7 days. :)

    • Donna

      That’s a great idea about the spray for shining up your stainless steel sink Carol. I have very highly mineralized water here and I’m looking forward to giving this a try. Thank you!

  26. Nettie

    I recently got my mom to switch from apple cider vinegar to kombucha vinegar. In the summer we have tons of cucumbers, onions and tomatoes. We would slice them and add vinegar (sometimes a bit of sugar) and let it sit overnight. This makes a wonderful salad. Now, when I brew my kombucha to drink, I have another batch going for the vinegar. My Grandma (cooked with vinegar a lot!) was from Germany, she said that using vinegar cleaned the “fatty rubbish” from our bodies. That still makes me smile.

    • Thanks for sharing, Nettie! I love making tomato, feta salad with KV. This time I also added cucumber & a little onion – yum!

  27. Debora

    I love cooking with Kombucha vinegar. I use it when making Chicken Adobo, which is a filipino dish and calls for apple cider vinegar. I like it on my tomato, cucumber and mozzerella salads too. I have three gallon jars going on rotation and i have a scoby hotel that was filling up too fast, so i separated a few scobys out into smaller jars just to make KT vinegar. I also use KT on my face. It’s a great skin softener. I’ll need to try it on my hair next. We have very hard water. Thank you for your webpage Hannah.

  28. Autumn

    Thank You for sharing this information. I ve been brewing for only a couple months. I’m truly enjoying this process and drink… I live in Hawaii and unfortunately. the brew got away from me and I now have Vinegar :) I’ve tried to mix in new KT ..still pretty strong. QUESTIION: can I store the New Brew Vinegar – in the plastic container that my Cider Vinegar came in..( I’m not going to drink it.) I’m going to try it in cleaning .. maybe even laundry ( If it doesn’t stain – a test fabric) Thanks for all Your Info

    • Yes. If you will use it for cleaning, then that will be fine.

  29. noële Sandoz

    Having been bothered from heartburn and all kinds of digestive problems for so many years, I started drinking Kombucha ( bought at our coop). 10 days ago I placed about 4oz. of Kombucha combined with ” Yerba Mate tea” and the sugar, in a glass bowl, covered it with an old , clean cotton kitchen towel, and am keeping it in the bottom of my closet. On top of the liquid there is now a ” scoby” ( fairly thin) and the liquid tastes slowly less sweet, almost like the Kombucha I buy at the coop.
    What do you think of that?? Do you recommend I still should buy one of your scoby for starter. I really like what I read on your comment site, very interesting. Thank you, Noële

    • Since the Kombucha culture reproduces, it is best to start with a quality culture for a lifetime of healthy brews. Here is an article about growing SCOBYs.

  30. Tobi

    I let me first batch sit for a month before adding mango for the 2nd fermentation. I tried it 2 days later and it is super vinegary! Since I added mango can I still make vinegar out of it? I have it in the fridge right now so should I remove the mango and let it sit on the counter for awhile?
    Thanks!

    • Yes – use it for marinades and salad dressings. You may want to strain the fruit out if you will be storing it for a longer period as the fruit may cause the flavor to change over time (not in a good way).

  31. Ron Bowren

    I just bottled my third batch via the continuous brew method, and my system is working great so far. The Booch tastes great, and my SCOBY is pure white and healthy looking.

    After I brewed my first batch, I drew out 8 – 16oz bottles of Booch. I filled the bottles close to the top, then placed them in a large plastic storage box (in case there might be a leak or busted bottle), and covered the bottles with a black bath towel…then placed it in my kitchen pantry.

    I then brewed 4 cups of new tea (4 green & 2 Breakfast Black Tea and distilled H20), and let it brew for 10 minutes, then stirred in 1 cup of organic sugar while it was still hot.

    Next step was to pour the hot sugared tea back into the 1-gallon distilled water bottle, and shake it up. I then checked the temp with a stainless steel food thermometer, and each time it has checked at just below 80 degrees F.

    I then poured the gallon of new tea into the crock to replace the gallon I had removed.

    So far this has worked perfect for me, and easy to do without too much fuss. During the bottling process I have been trying a few different flavors, and they have all tasted good, just very little Fizz so far.

    During the last batch I filled each bottle all the way to the top, then used the new caps I purchased from Hanna (instead of the old plastic GT ones). The nice thing about the new caps is that the inside of each cap drops down into the bottle a little, just enough to help displace any air that might have gotten trapped in the bottle and prevent the CO2 production we want.

    So at this point I have one batch in the fridge (that I am drinking), and two batches in the pantry covered and fermenting. Going to let the second batch ferment for 7 days this time, and the third batch maybe for 10 days? Hope that puts the Fizz into Booch that I am looking for. So for now I am a happy camper!

    • Yay! Glad to hear you are enjoying your CB. As for the fizz, you may want to remove the bottles from the fridge for a few moments to let the yeast wake up. When it is too cold, they may not make any bubbles. I personally never put my booch in the fridge and drink it over ice when I want it cold.

  32. MaryBeth Drake

    Hi,
    I am always trying to get stickers off glass jars and bottles to reuse for craft storage and other household storage. I have used Goo Gone which works okay but is expensive and hard to find. I read online that vinegar is good for dissolving gooey stickers so I tried it. Presto! It works great! Today I was cleaning out my Kombucha making jar and tasted the liquid that had been languishing there for a few months. Woo Hoo! VINEGAR! WOW! I decided to try it to remove the stickers from a pretty liquor bottle. I had strained it through some coffee filters to get the boogies out, so I laid those on top of the sticker! WHOOPIE! It works even better! I still had to scrape a little but it really dissolved that goop left by the sticker. I will bottle the vinegar and label it for other household uses!

  33. Ivana

    Thank you so much for your suggestions- I found this page after returning from a 2 month trip and coming home to big jar of kombucha vinegar. I started using it as conditioner, instead of apple cider vinegar. After infusing it with Kaffir lime (aka bergamot) my hair has never been so beautiful and soft, and my chronic dandruff is completely gone. Kaffir lime is traditionally used in Southeast Asia for healthy hair. The peel contains the natural oil with the beneficial properties, so I cut it off the fruit and let it soak in the kombucha vinegar for 1-2 weeks like you suggested. It makes for a delicious citrusey scent. I also put a little bit of kombucha vinegar in face masks- mixed with tumeric, yogurt, fresh aloe gel, honey and spirulina- and it leaves my skin hydrated, exfoliated and plumped up. I’m just careful about getting it in the eyes- the pro-biotic bacteria can cause irritation.

  34. Lea

    Hi there. I have been trying to get my kombucha vinegar to taste as strong as apple cider vinegar. i find that i can hardly taste it on salads etc. should i add more sugar or something- if i specifically want vinegar rather than kombucha?

    • Adding sugar will help to increase the tartness – that and allowing it to ferment for longer.

  35. Heidi

    Thank you so much! I wasn’t sure what to do with my forgotten Kombucha so thank you for answering my questions.

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How does it work?

By changing the starting ratio from…
1 Part KT:9 Parts Starter (orignial method)
to
3 Parts KT:1 PART Starter Liquid (CB method)
…the brewing cycle is dramatically reduced (just 1-2 days to complete).

Posted in: Continuous Brew mini-FAQ

What about the Sugar?

Your colony of bacteria and yeast will be hungry and will very quickly process the small amount of sugar into mature KT.

Posted in: Continuous Brew mini-FAQ

I don’t want to take on more work.

Actually, CB results in less work.  One example: a more streamlined bottling experience, without the need to lift your brewing vessel, clean it every week or deal with the mess afterwards.

Posted in: Continuous Brew mini-FAQ

I can customize the flavor?

Sure, just drain mature KT and add starter liquid to taste.  Or for bottles, flavor as desired – no funnel, no mess!

Posted in: Continuous Brew mini-FAQ

It’s actually healthier?

So says Michael Roussin and experts worldwide.

Posted in: Continuous Brew mini-FAQ

Will I have too much Kombucha?

Not at all.  Having it on tap will change your perspective.  Plus, you’ll find friends, family and neighbors eyeing your Kombucha set-up with envy and maybe even helping themselves to a fresh glass.

Posted in: Continuous Brew mini-FAQ

Really? You’re telling me it’s fun?

Yes.  With a straight face.  It is.

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I’m nervous. Is it hard?

Don’t be nervous.  You have the experience of hundreds of homebrewers backing you up in the form of my detailed instructions and maintenance plan.  You will be guided along the way.  You will save time and effort.

Posted in: Continuous Brew mini-FAQ