I’ve been brewing kombucha for at least a year now. For George and me, brewing half a gallon a week is about right.
My recipe is 4 tea bags, 1/2 cup organic sugar (to avoid GMO) and 2 quart jars of water. I brew the tea for 15 minutes, stir in the sugar and let the mixture cool to room temperature before pouring over the scoby.
I’m using several glass pitcherss now for the brew and that’s working well. I just pour off what we want to drink after it brews for 7 days. This system is working nicely for us.
PS: I’m covering the tops of the pitchers with either a coffee filter or paper towel and securing with a rubber band.