Kombucha Crock 1.3 Gallon Humble House Sauerkrock Tap Stainless Steel Spigot, Cotton Cloth & Rubber Band - Black Ceramic Probiotic Dispenser 5 Liter Continuous Brewing Kombucha SCOBY Hotel Jar

I got a white 5L one delivered in December 2023 as an xmas present for myself :)) and have been using it for 6 months to give an accurate & helpful a review as possible.In short it's a fantastic crock... as long as you respect a few basics with your prepwork.Pro Tip 1: Do a couple of leak tests first,.. using COLOURED liquid (like cold black tea).The area around the tap will leak if the seals aren't tight enough. But pottery will crack if there's too much tightening pressure. So, take your time, leave the leak test liquid over night and tighten up a bit, then test again, until the crock tap area doesn't leak at all ... but also hasn't been accidentally damaged with hairline cracks around the tap area.Pro Tip 2: Clean entire crock before 1st kombucha batch with white vinegar to kill off any bugs that could infect your scoby... including the inside of the tap.Pro Tip 3: Get the basic kombucha recipe correct (from the big book of kombucha instead of youtube)After a false start using a youtube recipe advocating waaaay too much sugar, I've pretty much perfected making 3 liters of kombucha / kombucha vinegar at a time in this beautiful piece of pottery. And it's been EASY.As a solo user, I use a 3 litre milk carton of dechlorinated water. Pouring some of it into a saucepan, it is boiled and i stir in 13 teaspoons of sugar & steep 3 Yorkshire black tea bags in the mix for 15 minutes. Once the saucepan contents have cooled enough, I just pour it back into the milk carton with the other water, shake a bit & leave to get to room temp, before gently adding the new brew into the crock.It's super easy to monitor the fermentation over the next few days with the tap & a shot glass. It's super easy to decant ready kombucha into bottles for fridge storage. And it's super easy to just open the tap and help myself to the vinegar on the daily as needed until i want to restock my drinking bottles with a fresh batch.For each 3 litres I produce, I use aprox 1.5 liters for 7-9 bottles of kombucha a week. And about 1 litre of kombucha vinegar for cooking, surface cleaning & hair/face treatments (detailed in the big book of kombucha). About 0.5 litre is kept in the crock as the starter mix for the next 3 litres of sugared black tea I add in.Pro Tip 4: Research what & how to clean with kombucha / white vinegar...In 6 months, this crock has already saved me most of its purchase price in cleaning products I no longer need to buy anymore. My shower glass & chrome gleam, my loo bend is bright white & limescale-free, windows sparkle, kitchen surfaces are squeaky clean and protected by 'good', gut-friendly bacteria dominating the areas bad bacteria would normally multiply into billions on etc etc. Even my steam cleaner works better again. I just can't believe how much I used to spend on job-specific cleaning products that kombucha vinegar does just as well for literally pennies per crock batch! !!Pro Tip 5: Every quarter year, use some of the vinegar/starter fluid to top up your spare 'just-in-case' scoby hotel (plus some added dissolved sugar) & separate the newer scoby layers/disks to stay inside the crock. This crock will grow massive, very healthy, very solid scoby disks given half a chance... which is great for making fast, quality kombucha... and for everything older scoby layers are good for.I am genuinely delighted with my first 6 months owning one of these kombucha crocka.And hope you will be just as happy with yours xx

I bought it to make continuous Kombucha. It was the most reasonably priced and is doing the job very well without any problems