How to make Kombucha tea?
/Last Update May 26,2022 /By YoLong Brewtech
Kombucha is a delicious fermented beverage that, like beer, is fermented to achieve its final taste, but it is also very different from beer.
Have you ever wondered how to make kombucha? Today we will answer this question from the perspective of a kombucha brewer through the kombucha recipe and brewing process. If you are interested in kombucha brewing or looking for professional kombucha brewing equipment, you can contact YoLong engineer team for help.
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PREMIUM CRAFT KOMBUCHA
Overview of the production process steps for making Finished Kombucha :
- Creating Kombucha ：Starter Tea
Step process：Starter Liquid+Tea, Sugar, scoby, filtered water
Process time：1-2days
- Fermenting your starter tea
Step process：Fermentation of Starter Tea at 25-28°C
Process time：4-6 weeks
- The art of komnicha：Blending
Step process：Starter Liquid+Manna-K 5%,Tea, Sugar, Filtered Water, Juices, Extracts etc
Process time：1-3days
- Kombucha packaging process
Step process：Finished Liquid-Chill & Carbonate-Bottle or Keg
Process time：1-2days
RECIPE
Brewing Starter Tea is an essential element if creating our Premium Craft Kombucha Recipe. This young & lively Starter Tea brings in a fresh yeast profile to your finished product which can be really fantastic.
Recipe for 1000 Litres of Starter Tea :
INGREDIENTS
- 10 kg of Sencha Green Tea (goal: 10 g/L)
- 250 Litres of Hot Water forInfusion
- 60 kg of Organic Sugar (goal: 6 – 6.5 Brix or 60g/L)
- Water added in at the end, to reach a total volume of 900L
- 100 Litres of Starter Tea Liquid (goal: 10% of the totalvolume)
- Optionally 1% SCOBY
Notice:
Starter is very high in yeast, bacteria & alcohol. This combination is great for tasty home brews but not ideal for commercial kombucha at scale. This is why we use Starter Tea in combination with Manna-K.
Tips：
1：Do not overfill the tea bag, give the leaves some space for a better infusion. Consider the leaves will expand by 10 times their dry volume.
2：Use bag-cut tea leaves for an efficient infusion.
3：We use a standard kombucha starter with 2.85 – 3.15 pH.
4：Use a recipe sheet to keep track of what you are doing, and to track changes. Most importantly, log your pH and Brix values to compare and improve your recipes as they evolve.
This production method is designed for those who own & operate their own brewery. YoLong can provide Kombucha Brewing Equipment: Design, Fabricate, Install.
Free design, consultation
YoLong Brewtech has been facilitating the establishment and extension of breweries all over the world for over 15 years. We consider YoLong professional kombucha brewery equipment to be representative of our many years of industry experience and specialist knowledge in engineering the finest craft beer systems.
YoLong Kombucha Brewery Features:
- 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
- 1 or 2 vessel systems available
- Choice of production capacities (according to size of premises)
- Agitation mixer optional
Want Build your Kombucha Brewery？
PROCESSES
1:Sourcing your first SCOBY & Starter
If you order 1 Litre it takes about 2 weeks to be able to make 10x the amount. So you’d get it, add tea, sugar & water and ferment for 2 weeks to get 10L, then take that 10L and do another 2 weeks to get 100L, then you will be ready to make your first 1000L.
2:Infusing the Tea
Step1: Add10Kg of Tea to the mixing tank ,then add 150L 85℃ Hot Water .
Step2: Recirculate Hot Tea Liquid with pump for 30-45 min.
3:Mixing sugar into your hot tea infusion
Step1: Pump Hot Tea Infusion to Mixing Tank while passing through a Strainer + Basket Filter 100 Mesh/149 Micron.
Step2: Add in the Sugar and mix for 10 mins until all solids are dissolved.
TIPS:
1:Sanitize all equipment before use.
2:A 100-mesh filter (149 microns) is OK for the bag-cut tea.
3:The more you stir your tea during the infusion the more you facilitate the extraction of the good things from it. Make sure you have a powerful and well-set pump. If you don’t have one, and feel that your brew needs a little help, you can use a brew spoon to stir it and create that agitation in the tank.
4:Adding Starter & SCOBY to the Tea Infusion
Step1: Add Cold Water to the Tea Infusion until it is up to 900L.
Step2: When the liquid is less 28 Degrees Celsius you can add in the Starter Liquid & SCOBY.
TIPS:
1:You have to make sure your sweet tea is under 28°C before adding starter or you can kill the starter culture.
2:Keep the mixer going throughout the whole process.
5:Transfer Inoculated Sweet Tea to your Fermenter
Step1: Pump Liquid to Mixing Tank while passing through a Strainer + Basket Filter 100 Mesh / 149 Micron.
Step2: Place your fermenter into a heated fermentation room with strong fan ventilation at 25-28 ℃ for 4 to 6 weeks.
6: Blending and Packaging
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KOMBUCHA BREWERY BREWING CONSULTING
If you are not a professional brewer and are considering making the transition from home brewing to your own Kombucha brewery, it is a good idea to find a professional brewery consultant to help you through the first 30-90 days.
The Brewery Consultant will:
1：Help expand your recipes.
2：Learn how the Komhucha brewing system works
3：Convince potential clients that you are on the right track.
4：Be your most reliable “brewery problem solver” partner
5：Make your commercial Kombucha brewery a reality in the near future
if you want to start your own brewing business. My company YoLong has been working on microbrewery & beverage projects since 2004, we can give you any assistance from 0 to turnkey. Check out the professional brewing consulting services we offer.
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