The Best Vessel for Brewing Kombucha

Glass is the ultimate choice when it comes to finding the perfect vessel for . Not only does it have all the necessary qualities, but it also offers several advantages over other materials. Let's dive into why glass is the best option for your kombucha brewing needs.

First and foremost, glass does not react with the acidity of the brew. Kombucha is known for its slightly acidic nature, and using materials that can react with it can alter the taste and quality of the final product. Glass, on the other hand, remains neutral and ensures that your kombucha maintains its original flavors and characteristics.

Another advantage of glass is its durability. It doesn't easily scratch or get damaged, which is crucial when it comes to brewing kombucha. Scratches can harbor bacteria and other microorganisms, leading to contamination and spoilage of your brew. With glass, you can rest assured that your vessel will stay intact and free from any unwanted scratches.

Furthermore, glass containers are free from harmful chemicals such as BPA (bisphenol A). BPA is commonly found in plastic containers and has been linked to various health issues. By choosing glass, you eliminate the risk of any potential chemical leaching into your kombucha, ensuring a safe and healthy brew.

One of the best things about using glass for kombucha brewing is its wide availability and affordability. Glass containers, such as canning jars and storage jars, can be easily obtained at a reasonable cost. They come in various sizes, ranging from quart to gallon, providing you with options depending on your brewing needs.

If you're looking for a larger vessel for continuous brewing, a 2-5 gallon glass container is recommended. This size allows for a balanced flavor and prevents the brew from becoming overwhelmed with too much SCOBY and sour kombucha. It's important to note that each SCOBY can be used up to four times before needing to be discarded, so having a larger container will come in handy as you continue to brew.

Mason jars are a perfect example of a glass vessel that works well for fermenting kombucha. They don't take up much counter space, fit easily in the fridge, and can even serve as a drinking glass once your kombucha is ready. If you don't already have Mason jars, they are readily available for purchase online or at kitchen supply stores.

Glass is the ideal choice for brewing kombucha. Its non-reactive nature, durability, chemical-free composition, and affordability make it a top-notch option. So, whether you're a kombucha enthusiast or just starting out, consider using glass as your brewing vessel for the best results. Cheers to a delicious and healthy kombucha journey!

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What Is The Best Vessel For Making Kombucha?

In my personal experience, I have found that using glass containers is the best option for brewing kombucha. Not only is glass non-reactive to the acidity of the brew, but it also does not scratch easily. This is important because scratches in the container can harbor bacteria and affect the quality of the kombucha.

Another advantage of using glass is that it does not contain chemicals such as BPA (bisphenol A). BPA is a compound found in some plastics and can leach into food or beverages, especially when exposed to heat or acidity. By using glass, you can avoid any potential health risks associated with BPA.

Glass containers are also easily accessible and relatively inexpensive. You can find glass jars suitable for brewing kombucha in various sizes, including quart, half-gallon, and gallon sizes. Canning jars and storage jars are great options that are widely available and affordable.

I have personally used glass jars for brewing kombucha, and I have found them to be very effective. The clarity of the glass allows me to monitor the fermentation process easily. I can see the formation of the SCOBY (symbiotic culture of bacteria and ) and observe any changes in color or texture.

Furthermore, glass containers are easy to clean and sanitize. They can withstand high temperatures, so you can easily sterilize them before each batch of kombucha. This is important to prevent any contamination and ensure a healthy fermentation process.

In addition to being practical and functional, glass jars also have an aesthetic appeal. I enjoy seeing the beautiful amber-colored kombucha in glass containers, and it adds a nice touch to my kitchen countertop.

To summarize, based on my personal experiences and research, I believe that glass is the best vessel for making kombucha. It is non-reactive, does not scratch easily, does not contain harmful chemicals like BPA, and is readily available and affordable. Using glass jars allows for easy monitoring of the fermentation process and ensures a clean and healthy brew. So if you're considering brewing kombucha, I highly recommend using glass containers for the best results.

What Size Vessel For Kombucha Brewing?

When it comes to brewing kombucha, the size of the vessel is an important factor to consider. From my own experience, I would recommend using a container that is between 2-5 gallons (8-20 liters) in size for continuous brewing. This size range allows for a good balance between the amount of SCOBY (Symbiotic Culture of Bacteria and Yeast) growth and the resulting flavor of the kombucha.

If you use a smaller vessel, such as a 1-gallon jar, you might find that the SCOBY becomes overcrowded and takes up too much space. This can lead to a faster fermentation process and a more sour-tasting kombucha. It can also make it difficult to achieve a balanced flavor, as the smaller vessel doesn't provide enough room for the flavors to develop fully.

On the other hand, using a larger vessel, such as a 10-gallon container, can also present challenges. The SCOBY might not cover the entire surface area, leading to uneven fermentation and potentially even mold growth. Additionally, a larger vessel requires more ingredients, which can be costly and time-consuming.

By using a container within the recommended 2-5 gallon range, you can ensure that the SCOBY has enough space to grow and ferment properly. This will result in a well-balanced flavor profile for your kombucha. I have found that a 3-gallon container works well for me, as it provides enough room for the SCOBY to expand without overcrowding the vessel.

In my personal experience, I started with a 1-gallon jar for brewing kombucha, but quickly realized that it was too small. The SCOBY grew rapidly and the kombucha became quite sour. After switching to a larger vessel, I noticed a significant improvement in the flavor and overall quality of my kombucha.

To summarize, I recommend using a 2-5 gallon container for continuous brewing of kombucha. This size range allows for proper SCOBY growth and fermentation, resulting in a well-balanced flavor. Finding the right vessel size is crucial for achieving a successful and enjoyable kombucha brewing experience.


When it comes to choosing a vessel for brewing kombucha, glass containers are the best option. Glass does not react to the acidity of the brew, ensuring that the flavors and quality of the kombucha are preserved. Additionally, glass does not scratch easily, providing a durable and long-lasting container for multiple batches of kombucha.

One of the major advantages of using glass is that it is free from chemicals such as BPA, which can leach into the brew and potentially have negative health effects. This makes glass a safe and healthy choice for brewing kombucha.

Furthermore, glass containers are easy to obtain and are available in various sizes, ranging from quart to gallon sizes. This allows for flexibility in the quantity of kombucha brewed, depending on your needs and preferences. For continuous brewing, a larger vessel, ideally 2-5 gallons, is recommended to prevent overcrowding of the SCOBY and maintain the balance of flavors.

Mason jars are particularly suitable for fermenting kombucha as they are compact, convenient, and can easily fit in the refrigerator. They can also double as drinking once the kombucha is ready, serving a dual purpose.

Glass containers, such as canning jars and storage jars, are an excellent choice for brewing kombucha. Their non-reactive nature, durability, and availability make them the preferred vessel for ensuring the best quality and taste in your homemade kombucha.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.