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Brewing Kombucha requires only 3 main pieces of brewing equipment: Kombucha Brewery – Kombucha Fermenter--Kombucha Finishing Tank--all meticulously designed and fabricated using ancient kombucha brewing wisdom and the latest cutting-edge technology.
Kombucha Brewery: Also called a brewhouse, this is where the water is boiled and the first stage of the kombucha-making process begins. Black or green tea is sweetened and the SCOBY or SCOBAY (Symbiotic Culture of Bacteria & Yeast) is introduced to the sweetened tea mix. The mixture is cooled to room temperature and then transferred over to the kombucha fermenter.
Kombucha Fermentation Tank: The kombucha is left to ferment (primary fermentation) for 1 to 3 weeks as the SCOBY does its work creating the delicious kombucha flavor profile.
Kombucha Brite Tank/Finishing Tank: The final vessel used in the brewing of kombucha is also called a brite tank or bright tank in the brewing business. This is where the secondary fermentation and beverage carbonation takes place. Flavorings are also mixed in during the secondary fermentation stage.
Bottling and packaging :the finished kombucha beverage can be done straight from the finishing tank.
Energy efficient
Easy to operate
Minimal maintenance required – even over extended period
Accessible deck platform height with ergonomic surface
Easy installation on skids
Adapts to expansion with modular components
Choice of production capacities (according to size of premises)
Agitation mixer optional
Would you like to ask for a quote or find out more about kombucha breweries? Please contact me ay any time.
Brewing Kombucha requires only 3 main pieces of brewing equipment: Kombucha Brewery – Kombucha Fermenter--Kombucha Finishing Tank--all meticulously designed and fabricated using ancient kombucha brewing wisdom and the latest cutting-edge technology.
Kombucha Brewery: Also called a brewhouse, this is where the water is boiled and the first stage of the kombucha-making process begins. Black or green tea is sweetened and the SCOBY or SCOBAY (Symbiotic Culture of Bacteria & Yeast) is introduced to the sweetened tea mix. The mixture is cooled to room temperature and then transferred over to the kombucha fermenter.
Kombucha Fermentation Tank: The kombucha is left to ferment (primary fermentation) for 1 to 3 weeks as the SCOBY does its work creating the delicious kombucha flavor profile.
Kombucha Brite Tank/Finishing Tank: The final vessel used in the brewing of kombucha is also called a brite tank or bright tank in the brewing business. This is where the secondary fermentation and beverage carbonation takes place. Flavorings are also mixed in during the secondary fermentation stage.
Bottling and packaging :the finished kombucha beverage can be done straight from the finishing tank.
Energy efficient
Easy to operate
Minimal maintenance required – even over extended period
Accessible deck platform height with ergonomic surface
Easy installation on skids
Adapts to expansion with modular components
Choice of production capacities (according to size of premises)
Agitation mixer optional
Would you like to ask for a quote or find out more about kombucha breweries? Please contact me ay any time.
