TOUR A COMMERCIAL KOMBUCHA BREWERY - See how JARR make their booch! 

Oxygenation is a workaround for when the fermenter is too tall relative to its width for a given volume, as that relationship is what determines the capacity for the brew to access sufficient oxygen during first ferment. You can't go wrong oxygenating anyway, but most small fermenters don't require it. The technical term for what we're talking about here is "specific interfacial area", but unless you're a research chemist you don't really need to go much further than "fermenters should be wider relative to their volume" for optimal fermentation of kombucha. If you go to larger batches and hit problems simply because of the scale, then oxygenation is an easy and cheap fix - the worst thing unnecessary oxygenation will do to your brew is nothing at all, and in every other scenario it'll be helping in some way.

what i dont get is that the bacteria in booch thrives in an anaerobic environment, no? what does giving it oxygen do for flavor and acidity?

@@zachsabe no, indeed. Bacteria in kombucha must have oxygen. It is yeast that can thrive anaerobically but also do well aerobically. This is why, in the absence of mechanical aeration, you must pay careful attention to interfacial surface area (i.e. a vessel that is broad for its width, rather than taller). Otherwise, there will be insufficient surface area for oxygen exchange and bacterial activity will slow/stop.

@@zachsabe tl;dr kombucha bacteria produce acids by oxidising ethanol. No oxygen, no acid, no booch.

@@dl4608 thanks got it

@@dl4608hi there, can you elaborate a bit more on this? Wouldn’t a wider (instead of taller) vessel provide more surface area oxygen exchange?

Ant Man german here! When I travelled and visited nepal and tibet they used to make yak butter tea. It‘s pretty similiar to the mongolian way you described. Big tea blocks, salt, yak butter. But to be honest it tasted like old chicken soup. Wasn‘t that nice to drink.

Thank you for the reminders!

You probably have! Mick's Garage :)

I'm only 90% sure about every rave I've ever been to 🤷‍♂️

thats what i do, it works. but stirer can work up to only so much capacity. or just get an oxygen pump for aquarium

That's the question I have too.

After filtration there are no microorganisms present at all, the liquid is totally clear. We have examined every scientific study ever written on kombucha and the truth of the matter is there is no scientific evidence to support the idea that the bacteria in kombucha has any benefit on your gut health. The benefits of kombucha, based on science, are actually derived from the acetic acid (which acts as a prebiotic and aids in digestion and blood sugar regulation) and the antioxidants from the tea. Probiotics do work, but only if the correct organisms (that already exist in your gut) are present in the parts per billion (which kombucha doesn't have) and they are housed in a cellulose capsule which can survive your stomach acid.

@@jarrkombucha1090 what type of filter are you using.

You need raw kombucha liquid which you could purchase from the store.

You need starter liquid from a previous batch to make starter liquid as it can't be made from scratch. You always gotta save some, ideally at least 20 - 25%!

My guess is consistency and keeps the chance of producing alcohol to a minimum.

We carbonate as secondary fermentation produces too much alcohol on a commercial scale. Also, we are looking to make it consistently fizzy for every batch. @Trozar hit the nail on the head with this one!

@@duanesmith1657 that's wild! I thought I made it up myself! Haha I came up with this name back in 2005. It was the name of one of my characters from World of Warcraft. Lol

Not yet, but hopefully in the next couple of years!

@@jarrkombucha1090 one year down, maybe one more to go?!? 🙂

😂😂😂

You need a very big gaiwan my friend. :)

The pour on that would be way too long, no?

Understand “specific interfacial area”, or how to oxygenate generally, and that’s pretty much it. Seriously. Surface area to volume is critical, so vessels for kombucha really need to get wider more than taller as volumes increase. Get that one factor right and the rest takes care of itself. Oxygenation (either by injection or agitation) is really just a workaround to address the problem of a vessel being too tall for its width for optimal fermentation. Get the area/volume ratio right and kombucha is otherwise scale-independent in terms of fermentation itself.

It depends on whether they are filtered or not. As ours is filtered, they do not change in terms of flavour at all over a 12 month period.

Our starter tank begins with a BRIX of 10 and works it's way down to about 7 in 12 days. We then use 25% of this as starter liquid for our primary ferment, which ends at about 5 BRIX.

@@jarrkombucha1090 Hey ! Can you explain a bit more that part please ? In the video you say you put 33.9kg for 1000 liters, you then add 60kg later to reach 100kg (10 brix) ? Also I have always trouble with having ph that drop but brix that doesn't, and thin scoby produced. Any idea why ? Thank you !

@@spikejonze6652 Hey dude, our recipe is 50g sugar per lite, 4 grams tea per litre, 25% starter liquid (made with an acetator so very rich in bacteria and acids) and the rest water. Its difficult to say what the problems you are encountering are, perhaps your SCOBY doesn't have enough bacteria - this can be helped by pumping oxygen into the liquid, either with a pump or manually on a regular basis. Have a look at our Instagram page, we have a Q&A video that you might find very useful!

Depends on the Brix of the starter tea.

How has that worked for you?

Yes that's a common misconception! Kombucha requires oxygen to brew effectively and stirring is a great way of increasing the bacteria content, lowering the alcohol content, and speeding up the fermentation process.

Same! I will start doing this!

@@jarrkombucha1090 do you stir your big batches fermenting also, or just the starter liquid gets oxygenated?

@@cervezatlan This is quite a long answer - so the best way to explain is to have you head to our Instagram where we have recently done a kombucha brewing Q&A on our Instagram Live which is saved on our grid. I answer these questions. But in a short reply - we do recommend you stir your large batches if you don't have an acetator. If you do have an acetator - it depends how you're brewing and what your make up of bacteria and yeast is, as everyone's works differently. I would recommend doing it though, yes.

If you brew in a vessel with an optimal ratio of surface area to volume OR you oxygenate sufficiently to compensate for a less than ideal ratio, then brew time is independent of scale if your recipe itself is also proportional. In other words, no extra time, you just have more booch at the end!

"Brite Tank"

A good brand is SS Brewtech

BBT=brite beer tank 😁😁

Booch*

CylindroConical Unitanks

They are called Brite Tanks or UniTanks. A great brand is SS Brewtech.

Yes (sorry for the sound issues).

We use 50 grams of sugar per litre, therefore 50,000 grams (50 kg) of sugar per 1000 litres.

@@jarrkombucha1090 when are going to put the the remaining sugar after pouring in the 33.9 kg to make it 50 kg in 1000 liters

Mixing

IBC's are used for mixing, fermenting and storing water. We use a combination of fermentation grade stainless steel and HDPE (corrosive proof plastic).

This is kombucha which is a fermented tea-based drink. At least in the UK, it's become something of a growing trend as people are becoming more interested in gut health, which kombucha is supposed to promote. The carbonation is something that is often artificially done but with proper kombucha brewing, is actually naturally occurring. The fizz probably doesn't have much of a health benefit but does serve to promote burping which can help with bloating after heavy meals.

thnx Roughbladez

anything home made is best.. mass production cause this so they don't get fined

The bacteria in kombucha has no benefit on the human gut. This is because most of it is burned off by your stomach acid before reaching the gut, and the strains of bacteria found in kombucha don't exist in your micro biome. Additionally, you would need parts per billion in order to have any impact and kombucha contains in the tens of thousands only. The acetic acid and antioxidants are the only proven benefits of kombucha!

316 SS is best for fermenting kombucha, or 304 at the very least. You should not use any other type of steel for kombucha as it will be a problem due to acidity.

@@dl4608hey, how about AISI 304? Is it suitable for producing kombucha?

@@bo9dantkach absolutely, not a problem at all. 304SS is rated as “resistant” to acetic acid at 50% concentration at 20°C and is still rated as “good” if that acetic acid were boiling. Kombucha is typically not much more than 0.4% acetic acid (i.e. more than 100 times *weaker* than above, and even a highly-acid brew still won’t be pushing more than 0.5% or so. In no way is kombucha, even at its most acidic, ever even remotely close to any approximation of the limits of stainless steel - there is absolutely no need to shell out for 316. Note also that one of the properties of stainless steel is that it is actually “self healing” if scratched. The only thing you need to do is ensure it is clean, dry, and exposed to air for a day or so. The scratched will oxidise, restoring the protective layer and then its as good as new (functionally). The only people concerned with kombucha and stainless steel are those who know nothing (or not enough) about its actual properties. Other metals may be an issue in prolonged contact, but stainless steel is exceptionally well-suited and not remotely a concern on any level whatsoever.

It's a fucking brewery!

Yep that's standard for a brewery!

@@modgrip805 charming