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.
5 gallon $79.99
Individual brew capacity 4.2 gallons. size 20 3/4 x 12 3/4
7 gallon $99.99
Individual brew capacity 6 gallons. size 20 3/4 x 12 3/4
12 gallon $175.99
Individual brew capacity 10 gallons. size 23.6 x 15.7
18 gallon $199.00
Individual brew capacity 15 gallons. size 25.6 x 21
Single batch or Continuous Brewing methods . Continuous Brewing Method may allow from 10 to 20% higher production rate Quantity discounts available. Stagger or alternate brewing cycles, and flavors. as well as other Probiotics like Jun, Water Crystals, Ginger Beer. Easy to harvest, clean and start again Easy to expand, Little worry about outgrowing.
Cleaning and Chemicals of our 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.
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 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.
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.
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,
Another idea for summer event selling is to make your own Kombucha Slupee or Kombucha Water Ice . Make these ahead of time is simply and easy and we've found really nice on hot summer days. Check out our Blog .
For a more shelf stable Kombucha drink consider our Kombucha 50X - organic kombucha tea extracted similar to the 1928 German Patent Kombuchal and our pure crystal clear Kombucha Distilled at 10 x the potency of typical kombucha. No chemicals added. Alcohol free. Shelf stable. Wholesale available. text 919-518-3336