What is kombucha?
Kombucha is a fermented tea drink. The basic ingredients in kombucha are yeast, sugar, and black tea. The mixture is set aside for a week or more. During that time, bacteria and acids form in the drink, as well as a small amount of alcohol. This process is known as fermentation. After fermentation is finished, kombucha contains vinegar, B vitamins, and many other types of acids like amino acids.
During kombucha fermentation, the bacteria and acids form a film on top of the liquid called a SCOBY (symbiotic colony of bacteria and yeast). You can use a SCOBY to ferment the next batch of kombucha.
How to make kombucha?
To make the “mother” (1 to 4 weeks) – Make a SCOBY
To make the actual kombucha (6 to 10 days) – First Fermentation (During the first fermentation, yeast converts sugar to alcohol and bacteria convert alcohol to acid.)
To carbonate the kombucha (3 to 10 days) – Second Fermentation
What equipment is needed to make kombucha?
1) A kettle tank
2) A hot water tank
3) A heat exchanger for cooling the kombucha tea. Some brewers might also cool the mixture by mixing cool city water.
4) An open fermentation tank
5) An isobaric fermentation tank
6) A glycol chiller and glycol water tank
7) A CIP cart unit or portable pump
8) A brite tank for commercial kombucha brewing equipment
9) A brewing and fermentation controller
10) A filter machine
