I’ve been making Kombucha for years. Not always religiously. One of the biggest challenges was when it is time to bottle and mix a new batch. The crock I ferment it in is VERY heavy. The tea has to steep for a long while. Then cool for a long while. The scoby has to be somewhere while I prep the next batch. Solution?? Continuous brew Kombucha! I’m brewing in a jar with a spigot, so that I can extract finished kombucha, without disturbing the scoby. Then I can simply add sweetened tea to the jar and it begins fermenting again. And because I always leave at least 1/3 of the jar full of finished product the new tea ferments more quickly. I can bottle finished product every 7 days usually, instead of waiting the normal 10 days that it took previously. When there are 7 people clamoring for it, that’s a huge benefit! And I was awestruck, literally, when I saw the size and health of the new scoby that grew on top of the brew. Don’t know the benefits of this fermented, fizzy drink??!! Google it and be astounded!