Bottling Kombucha, Flavoring, Pasteurizing and Continuous Brew Cycle

So my Kombucha is ready to be bottled and there is a super easy way to sterilize my recycled bottles to bottle my brew!  You will need a couple stainless steel pots and tongs.

Bring water to a boil, make sure the water is about 150-160 degrees to kill off bacteria etc.

After 3-5 minutes remove bottles and caps from water with tongs (so you don't get burned)

Place bottles and caps upside down on towels to dry

Once dry, cap bottles and put away until you are ready to bottle your brew.

To flavor Kombucha you will need some juice, whatever you want, I used Mango Pear Puree

Fill Bottle an 1/8 of the way with juice

Add Kombucha

Leave some airspace at the top.

Cap Kombucha

Let sit for a few days to allow it to double ferment and then serve of place in Fridge. If you choose to pasteurize your Kombucha, bring water to 150 degrees and place bottle in it for 2 minutes and remove.  This will last longer but some of the Kombucha cultures will be lost due to the heat. 

Now that I have used half of my brew, I am going to do a continuous cycle by replacing the brew with more sugar and green tea mix.  When continuous brewing, just add a tea mix back in to the amount you used.  I removed the baby SCOBY as well and started a second brew.  I should be bottling once a week now!  I have premade a mixture of green tea and sugar and keep it in my fridge to have ready to add back to the brew after I have extracted some Kombucha.