Why Choose our Kombucha Symbiosis fermenters?
Research has shown that Kombucha Probiotics ferment faster with a better ratio of beneficial acids when the bacteria and yeast are exposed to a larger surface area. The typical cylinder brewing pot has a small surface area compared to the depth. This results in limited oxygen exchange snd poor circulation and thermodynamic flow which separates the activity of bacteria from the actions of the yeasts. The greater the surface are the greater exposure the bacteria have to oxygen. The greater the oxygen level the faster the bacteria will convert alcohol to beneficial acids. The yeast also benefit from a greater oxygen levels as they are stay in RESPIRATION (reproduction) with lower alcohol production. In Kombucha Tea production we are looking for TA (total acids) to be between 3 and 4, with alcohol to be <0.5%. and the pH between 2.5 and 3.5. The best Kombucha Tea is produced when there is the greatest Symbiotic Relationship - and in a shorter time with the lowest alcohol content.
Versus the standard "beer" fermenter-kettles that follow a 1.2:1 ratio where the height of the kettle is 1.2 times the diameter. This - for beer brewers - has been adopted to achieve a more consistent 10% evaporation rate during the boil. However - Kombucha, Jun, Ginger Beer, etc, do not" boi" just simply bring the water, tea, sugar to a boil (or so) without any loss due to evaporation (as would be experienced in the high and longer boil necessary for beer. (Hot Break / Cold Break) and thats why most "fermenters" are that shape to accommodate both as a mash tun, boiler, kettle and fermenter.
Each fermenter includes pan, cloth cover and elastic support. Support is needed to prevent the cloth from dropping into the ferment. (our 18 gallon pans feature a stainless steel pan cover) . Stick-on temperature gauge, food grade plastic spigot with stainless steel filter, Option include Stainless Steel Spigot. 4 sizes are available.
Our advantage is the system takes less floor space, easily goes from Single Stage batch brewing to Continuous Brewing, easy to harvest and clean and start again, alternating harvest dates to match customer demand and special events. Brew multiple flavors - as well as other Probiotics like Jun, Water Crystals, Ginger Beer
Please allow 2 weeks and note availability as noted below.
Kombucha Symbiosis Fermenting System are easy to set up and grows to fit your needs. From 1/2 barrel to 3 barrel and more. We offer complete systems including; hot water tank (for water, sugar & tea and/or herbs and spices) , hot water pump to transfer liquid in and out , Temperature control regular and heating pads. Stand not included (get one at Costco or Walmart with delivery for less than $200). Easy to expand. 6 of the 12 gallon units produces from 48 to 60 gallons 6 of the 18 gallon produces from 72 to 90 gallons. Of course you can add any combination of units you need.
Pure Bred Kombucha Culture Starter Kits
|Symbiosis Fermenters||by HappyHerbalist||custom built||text 919-518.3336|
|Capacity - MAX||
|12.5 Gallon||8-10 Gallon||23 .6 x 15.7 x 8||$139.95|
|18.6 Gallon||12-15 Gallon||25.6 x 21 x 8||$210.95|
INCLUDES: Plastic spigot, stainless steel filter, temperature gauge, cloth cover, elastic support
|Stainless Steel Spigots 3/8 flow rate||$19.00||$19.00|
|SS Ball Lock 1/2 flow rate||$29.00||$29.00|
|SS Garden Hose 1/2 flow rate||$25.00||$25.00|
|Hot Water Tank ($259.99)||Kombucha Hot Water Tank|
|Hot Water Pump||call for pricing (~$100.00)|
|Hot Water Tubing, clamps and fittings 25 feet||call for pricing ($60.00)|
|Kombucha Heating Pads $24.95 - $61.95||Symbiosis Heating Pad|
|Thermostat Control||controls up to 20 pads|
|Torpedo Stackable Kegs|
Kombucha Carbonation CO2 system
|Force Carbonation System|
|Bottling and Canning||from $360.00|
|Kombucha Pure Culture Starter||Kombucha Cultures|
|call for wholesale pricing|
Symbiosis Fermenter Brewing System as shown above estimate
|12 Gallon 60 Gallon 2 BBL System||$1,500|
|18 Gallon 90 Gallon 3 BBL System||$1,800|
Our Kombucha Symbiosis Fermenter is designed for multiple ferments offering more flavor choices to the brewer. Also by staggering each tank to be completed on a different day your brew can be matched to your demand
We custom designed Kombucha Fermenters and Micro Brew Houses. If you haven't yet, check out our Anatomy of a Kombucha Brewery.
Use the ame equipment for Ginger Beer, Jun, Kvass, Probiotic Sodas, Cold Brewed Coffee, Nitro Coffee and more.
Start small and easy to expand. Heavy duty steel stands typically are 48 inches wide or 77 inches wide and can safely hold 1 to 9 units and up to 2,000 pounds. (sold separately)
The low profile of each container has the optimum depth to surface area allowing greater oxygen and nitrogen penetration to the kombucha symbiosis. This, in my opinion, enhances the flavor profile and creates a faster conversion of alcohol to acetic and gluconic acids. Faster Ferments. Lower Alcohol. Less Sugar. Results, of course will vary upon personal recipes and preferences.
We offer complete guidance on set up and continued support via zoom, text and email. To futher help and guidance our service is available for a modest $50 per hour with the first hour free. Design, Recipes, Flavors, Equipment, Testing, Problem Solving.
Cleaning and Chemicals of our Stainless Steel Symbiosis Fermenters.
Do not use:
* liquid soap
* full strength vinegar. Vinegar = >5 TA. Dilute to <2.5 TA Clean and rinse quickly.
* Sodium Metabisulphite (see below)
hard water from the tap, can leave mineral deposits and streaks.
Breweries use what is referred to as C.I.P. Clean in Place.
First Drain and rinse to flush away debris. Use detergent to remove grime. Rinse. Followed by a Clastic , Rinse, followed by an Acid - Rinse, Ready to ferment.
For Kombucha when drained the vessels are often free of any hard particles, such as those experienced in other brewers like beer, cider and wine A hot rinse and clean soft wipe typically removes any particles. Threaded areas, where things may cling and hide between the treads should be checked and cleaned thoroughly. A major difference in fermenting between beer. etc,. and kombucha is that other ferments will start at a much higher pH. Typically around pH of 5.4 where kombucha will almost always start with a pH below 4.0 The FDA treats food that have a pH below 4.6 as safe for home canning. The low pH of the kombucha starting ferment wards off possible airborne pathogens while allowing the native kombucha to grow and prosper. The kombucha ferment pH continues to drop until the ferment is ready to harvest typically around a pH of 2.5 to 3.5 and can be bottled and stored safely at that level.
Use warm water and soft cloth
Add Baking Soda (Claustic) to the water
For smudges and stains or add just enough water to baking soda so that it forms a paste, scrub streaks, smudges, with a soft cloth and rinse.
White Distilled Vinegar (acid) at the rate of 1 tbsp per 5 gallons. Followed by a quick water rinse.White Distilled Vinegar (acid) at the rate of 1 tbsp per 5 gallons. Followed by a quick water rinse.Wipe with a clean soft cloth and ready to ferment.
Chemicals commonly used in the beer industry may have an adverse affect
Oxy-Clean AKA Sodium percarbonate (Claustic) Typically used as a cleaning agent, it is a compound of sodium carbonate and hydrogen peroxide. Sold commercially as "Oxy-Clean" and various other names. Use 0.25 to 0.5 ounces per gallon in cold or warm water,Do Not Use HOT WATER as the heat will release the Hydrogen PePeroxide. Soak for a few minutes, up to a few hours. Drain, rinse with water, and rinse with a citric acid solution (1 tbsp citric acid per 5 gallons water) to neutralize the caustic sodium carbonate. You may substitute White Distilled Vinegar (acid) at the rate of 1 tbsp per 5 gallons. Followed by a quick water rinse. Sodium percarbonate Usage: 0.25 to 1.0 ounces per gallon of water
PBW (Powdered Brewery Wash) is caustic Cleans without scrubbing. Just put your kettle, bottles, carboy, etc. in for a good long soak. It will not corrode soft metals. caution n enclosed equipment. When you mix hot water and PBW in an air or water-tight space, it will create pressure.
Star San is an acid based sanitizer that is quick, odorless, tasteless and safe for most materials except softer metals. Use of 1 oz of Star San per 5 gallons of water and a contact time of 1 minute makes Star San very economical and convenient.
As a high foamer, Star San's foaming action insures coverage and contact time in larger vessels and better penetration into nooks and crannys. Any foam that is left over in your carboy or keg from the Star San solution will not harm your beer or you, and is perfectly safe and non-toxic, nor will it impart any flavors or odors. If you plan on making some up for spray application it is best to use distilled or RO water to maximize the life of the unused portion (minerals in tap water reduce the shelf life of Star San once in solution). If a lower foaming alternative is preferred, for bottling or multiple batches, check out Saniclean.
There is some information on the internet where Sodium metabisulphate (often recommended and used for cleaning stainless steel has caused black spots and stains.
Here is was suggested to use a very strong oxidant to remove it. Try percarbonate and if you try something try it on the outside first to see if it works. one person said they cleaned some of the surface stains with a mixture of bicarb and liquid soap. Seemed to work little/used bar keepers friend. It's not perfect but so much better. The web said **The attack is a reduction reaction, not oxidation,
- Stainless Kettles