Tell us about your production challenge

Kombucha is a fermented drink made out of sweetened black or green tea. This slightly fizzy, sweet, and sour beverage has recently gained popularity for its health benefits. The main step in the kombucha making process is fermentation. Add the symbiotic culture of bacteria and yeast known as SCOBY at the base of the sweetened black or green tea to set off this reaction. The rest is up to your creativity. Enhance your kombucha with artificial or natural additives depending on the flavor you want to achieve.

Which kombucha equipment do you need?

Anaerobic Fermentation Monitor

For accurate comparisons of carbon conversion rates and yields for six simultaneous anaerobic...

Automatic Depalletizers

When time is precious, unloading your products quickly, efficiently and safely is exactly what you ne...

Wraparound packer

Packaging today is an important medium for your brand identity throughout your distribution chain. This mea...

Laser guided vehicles

Loading your products safely and efficiently is essential when you need to keep your stock moving and c...

Level and flow meter fillers for beverages

Whether your beverage is best filled with a level filler, a flow meter or with ...

Empty bottle height sorting system

An empty bottle sorting system that uses the light barrier technology. It detects bottle...

Residual liquid inspection system

Inspection system that eliminates the risk of residual liquid, water or left over drink i...

Optical fill level controller

Accurate fill level inspection for transparent, opaque and foaming liquids, that makes sure th...

X-ray fill level controller

For containers that are difficult to see through, such as cans or cartons lined with aluminium, ...

High-precision X-ray fill level controller

High-speed, high precision X-ray system to inspect containers that are difficul...

Beer pasteurizer

Contamination and cross-infection by microorganisms is a major risk in the pr...

Tunnel pasteurizer for beverage

In the beverage industry, beverages need to be pasteurized in order to destroy pathogens, an...

CIP system for beverage

Clean-in-place operations are a mandatory part of food and beverage processing which cannot fail. How...

Inline syrup room

The beverage industry requires high-quality syrup. Soft drinks, fruit juices, still drinks, ice tea, flat o...

Air knife system for bottling lines

Wet containers are unacceptable and can be problematic in the food and beverage industr...

Industrial bottle sterilizer

Sterilization is an important process in the beverage industry to kill microorganisms. It is im...

Industrial bottle washing machine

Polyethylene terephthalate (PET) and glass bottles are widely used in the beverage indust...

Self-adhesive linear labeling machine for bottles

It is vital to have precise and long-lasting labels on bottles to avoid...

Linear automatic bottling machine for liquids

Autonomous filling systems are a very widely...

Inline fill-level control for beverages

For brand protection and to prevent legal disputes due to distribution of non-compl...

Semi-manual can sealer

When starting out in the canned product business, you do not necessary want to invest in industrial sc...

Water treatment for beverage preparation

Water is one of the main ingredients in producing juices and other beverages. If i...

Mixing tanks for beverages

Juice production lines require multiple ingredients to be typically mixed with water. The incorpo...

Pasteurizer machine for sensitive beverages

When you want to expand your beverage production line, following a new global ...

Wrap-around case packer for cans or bottles

When it comes to beer packaging, most of the manufacturers use plain box carto...

Stories about Kombucha

Select your kombucha process

Contact us

Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
Contact us

Ferment your kombucha at room temperature for up to 14 days

The brewing process of Kombucha starts with brewing a big batch of black and green tea in non-chlorinated boiling water. In a brew tank, this tea blend is sweetened with sugar, which will act as the feed of bacteria and yeast. Cool this sweetened tea blend and add SCOBY, a symbiotic culture of bacteria and yeast, for the fermentation process. Then transfer this concoction to sterilized jars with the previous batch of fermented kombucha. This process of including the previous batch is called “backslopping” fermentation process, and this method is often utilized when fermenting kombucha or yogurt. Cover the jars or the containers with a tightly woven yet breathable cloth and rubber bands. This tea blend then undergoes a fermentation process for 10-14 days in a room temperature setting.

After this period, remove SCOBY, strain this fermented kombucha, and contain them in bottles. Then kombucha undergoes the second fermentation process at a lower temperature (4℃) for a few more days. During this process, mix the fermented kombucha with sugar or fruit and vegetable concentrates depending on the flavor of the drinks.

Key to the Kombucha fermentation process - SCOBY

To brew a good kombucha, the drink has to go through two different types of fermentation processes. For the first and the primary fermentation process of brewing kombucha, a symbiotic culture of bacteria and yeast, so-called SCOBY, is considered an essential ingredient. Each of these circular jelly-looking houses of bacteria and yeast has different residents. This means, technically, the microbial elements of SCOBYs are different. Yet, they commonly have osmophilic yeast, which is accommodated in high sugar concentrations, and acetic acid bacteria (Acetobacteraceae) that oxidize sugar or alcohol and create acetic acid. Through this fermentation process, SCOBY allows the kombucha to have a fizzy and sour taste as it breaks the sugar into acids, CO2, and alcohol.  

Your kombucha has to burp as well!

Just like little babies, you need to make sure your baby kombucha is burping once in a while.  Due to the amount of carbon dioxide generated during the second fermentation process, the kombucha container will be full of gas. To prevent over-carbonation of your kombucha and just to check on your baby once in a while, you should open the jars probably every day during the fermentation process!  

Processing steps involved in kombucha making

Let's talk about your project!

Tell us about your production challenge and connect directly with leading manufacturers worldwide
All your data is kept confidential