What Is The Brewing Process for Kombucha

What is the brewing process for kombucha

The process of brewing kombucha involves fermenting sweetened tea, using a biofilm (a symbiotic culture of bacteria and yeast, or SCOBY) to create a sour, bubbly drink. Normally we need commercial kombucha brewing equipment to realized this process.

Here are the steps:

1. Make the sweetened tea:

Boil water and steep tea bags (black, green, or a blend).

Add sugar (about 50 to 70 grams per liter) to feed the biofilm, not for the sweetness of the finished product.

In this process of kombucha brewing system we need a brew kettle for the kombucha brewing equipment,this kinds of kettle have heating device,have sieve plate for filtering,for agitator for mixing ,heater exchange for cooling down.

2. Add the biofilm (SCOBY) and into the kombucha fermentation tank for stock:

Once the sweetened tea has cooled, add the biofilm (a rubbery biofilm formed by yeast and bacteria).

Add some fermentation stock (previously brewed kombucha or commercially available unpasteurized kombucha) to acidify and inhibit harmful microorganisms.

3. Primary fermentation (aerobic fermentation):

Transfer the mixture to a stainless steel open type kombucha fermentation tank.

Cover with a breathable cloth and secure with a rubber band to allow air circulation and prevent contamination.

Ferment at room temperature (20-30 degrees Celsius / 68-86 degrees Fahrenheit) for 7-14 days.

Taste daily starting on day 5 to monitor flavor development.

The longer the fermentation, the more sour and less sweet the kombucha will be.

4. Bottling and secondary fermentation (anaerobic):

When the primary fermentation reaches the flavor you want, remove the SCOBY and save it for next use.

Pour the fermented kombucha into pressure kombucha fermentation tank for sale,add flavorings such as juice, herbs, or spices at this time to create a variety of flavors.

5. Carbonation and Flavor Development:

Leave the kombucha into the open fermentation tank at room temperature for 3 to 7 days for secondary fermentation. This stage allows for carbonation and further flavor development.

Check the bottles for carbonation once a day and gently open one to release pressure. Be aware that over-carbonation can cause the bottle to burst.

Once the desired carbonation level is reached, place the bottle in the refrigerator to slow the fermentation and carbonation process.

6. Enjoy your kombucha:

Chill kombucha in the refrigerator before serving.

Be careful when pouring the tea so as not to disturb the sediment at the bottom of the bottle.

Enjoy your homemade kombucha, which is a refreshing and probiotic-rich drink.

7. Storing and Preserving the SCOBY:

Place the SCOBY in a small amount of kombucha in a clean jar, covered with a breathable cloth, and store at room temperature. - If not brewing right away, the SCOBY can be stored in a SCOBY hotel - a jar filled with sweet tea or kombucha to keep it active.

Check on the SCOBY regularly and feed it with fresh sweet tea every few weeks to keep it healthy.

Following these steps, you can make delicious homemade kombucha and try different flavors to suit your taste preferences.if you want to commercial kombucha brewing equipment please let me know,we will offer turnkey kombucha brewing system for you,including kombucha brew kettle and kombucha fermentation tank and so on.