1. Hot water tank is for boil water, add sugar and tea steeping, mix by agitator.
2.First stage fermentation:
Aerobic open top fermentation tank, also work as SCOBY storage tank, without pressure, ferment in room temperature, fill O2 for aerobic fermentation.
The function is store SCOBY and produce ‘starter liquid’ at room temperature.
3.Second stage fermentation:
Inject into double layer fermentation tank, add juice or additives,
fermenting for 10 days, then cool down for yeast sediment.
4.Filter Kombucha by DE filter and Membrane filter.
DE filer is coarse filter, it can make Kombucha clear. Membrane filter is fine filter, it can filter bacteria.
5.Inject into Brite Tank, it is for filtered Kombucha storage and carbonate/Fizzy the Kombucha for package.
.jpg)
Most of the supplies you need can also be found Tiantai kombucha production line.
Ingredients for Making Kombucha
3 cups Water free of chlorine and fluoride (bottled spring water works well)
¼ cup white or plain organic cane sugar
2 Tea Bags or 1 ½ teaspoon Loose Tea
½ cup Starter Tea or Distilled White Vinegar
Active Kombucha SCOBY
These amounts will yield one quart of kombucha. If you have just started making kombucha, we also recommend slowly working up to larger batch sizes to help maintain proper ingredients ratios and to avoid stressing the SCOBY.
While it may be tempting to experiment with different types of vinegar, it's very important to always use distilled white vinegar to ensure an appropriately acidic environment. Apple cider vinegar and rice vinegar are not appropriate for making kombucha tea.
Tiantai company supply complete kombucha brewing equipment. 200l, 300l, 500l, 600l, 800l, 1000l, 1500l, 2000l, 2500l, 3000l, 5000l kombucha flat open top fermenter, kombucha boil kettle, kombucha storage tank, kombucha mixing tank, etc.
[email protected]
Emily Gong
.JPG)
.jpg)
Get In Touch