Kombucha Summit 2019: Scaling Your Kombucha Production
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- čas přidán 11. 07. 2024
- At Kombucha Summit 2019, Sébastien Bureau, Founder & President of Mannanova Solutions, shares his tips and tricks on how to sustainably scale your Kombucha production and what you can learn from all the mistakes he made in the past 10 years.
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Very informative. Thanks for the content. Subscribed.
That‘s great to hear, thank you!
Highly recommend that your org, gets a opt-in /sign up page on your website.
Really not a fan of a lot of the information in this video. I could go on about a few things, but the main thing that bothered me is how they recommend diluting a sweet tea / weak ferment with acidifier, as if it's the only way to commercially brew kombucha consistently. It is one way, and IMO it shouldn't be considered the same as authentic kombucha. At the base of it, I just don't think they taste as good. It's like comparing a juice concentrate with fresh pressed. They both work, and they both taste like juice, but no one is mixing concentrate and calling it real juice.
Excellent comment, but what's a better way to get a consistent, stable brew without doing this method. I want to try sell at farmers markets but would hate to have any exploding bottles.
@@oisincullen2941 if you want zero risk of exploding bottles, then you have no option but to implement appropriate control measures. A simple one is to use wine stabilisers, or you could pass it through a 1-micron filter (removes 99% yeast, but no bacteria, if that’s important to you - or a 0.45 micron filter if it is), or pasteurise (but there’s disagreement over the flavour impacts of this method), or you ferment to zero sugar and then don’t add any more if you do a 2F - or use fake sugars if you do. tl;dr if you have residual or added sugar, and active yeast, then it WILL continue to ferment anaerobically, and that means continual CO2 build-up. Force carb is dead easy (the CO2 is the same regardless!), so it’s 100% a solveable problem by a number of routes, depending on your preference, existing setup, and budget. You just have to know and understand both your product AND the science, and then go with the best fit for you and your target market.
Great vid!
Thanks, glad you enjoyed it!
Can anyone tell me how biochemical engineers contribute in this fermentation process?
How do you clean up IBC after usage?
You only use juices to mix and saborize your kombucha?
What is Manna-K? Thank you
to make an acidified should the scouby be with the tea the whole 3 months ?
This industry doesn't need to be streamlined. If everything and everyone is doing same process and No experimentation. It's not unique and easy to tax and control.
I agree not everything needs to be streamlined. It is important to understand it as much as possible to be able to experiment. Knowledge is power!
Can I grow scoby from using tea, water, suger and vinegar?
Bcoz I can't get starter tea or scoby
No, you cannot. You need a Kombucha starter culture that contains yeast & bacteria. You can order one online and let it be shipped to you. :)
@@KombuchaSummit I'm in village no transportation available here
@@meenadumpin4163 Sorry to hear that :(
You can start a fermentation with wild bacteria and yeast, like ginger bug, oxymel, switchel, elderflower "champagne"... My grandmother recipe was for a liter :
- 90g of sugar
- 2 table spoon of vinegar or 1 lemon juice (or starter from an old bottle)
- 1 elderflower
Then you let it sit and when bubble form you star tasting until it's done, then bottle it.
You have then a new scoby and you could try to adapt it to ferment tea. My old gingerbug did form a pellicule like mother of kombucha, so I'd say that recreating kombucha might be possible.
Just to throw a curveball in... I make JUN . So it all feeds off the honey that I put in. Can you help me with How does that factor in with sugar content recommended if I want to upsize my production? Thanks!
Hey Alex, it's Dan from Mannanova. Thanks for the curveball, I miss my Expos! When scaling up, you're not really modifying the sugar quantities in starter or finished product, so your quantities will increase linearly. Hope this helps! You can send us a message on our Mannanova website if you'd like to chat :).
hey have you developed any techniques for creating a consistent product at scale with jun? i'm thinking running it through a micron filter is the most reliable method to attenuate the rate of anaerobic fermentation.
@@kerem7546 Hi, thanks for reaching out. So far, no I haven't.
How do you carbonate your kombucha in 2-3 hrs??!
Force carbonation.
Just set up a recirculation line on your keg, with an inline diffusion stone hooked up to your gas. Assuming you’ve chilled your keg properly first, a 20L corny will be done in maybe 20 mins or so - just keep your pump cycling it until you’re happy. The 2-3 hours Seb is quoting will be for commercial quantities. Check out some of the rigs used by beer homebrewers, there are some good guides out there. Same principle applies to booch (and I’ve used it regularly to gas nitro cold brew coffee too).
and yes, you can just rock/shake the keg to get the same result, but it’s better to work smarter, not harder! 👍
Great video. Really, you can brew in plastic?
yes u can if its food grade..