Recent content by kombujo

1 micron absolute depth/membrane filter Force carbing, so not bottle conditioning Bottle using blichmann gun. Sterilising with peracetic acid and purging with CO2 prior to filling

Hi All, Am filtering down to 1 micron absolute, pure tea kombucha. We are getting pellicle growth in bottle within 2 days of bottling. Usually no issue with this. This was the first time we purged bottles with CO2 and also previously only filtering to 2 micron absolute. Concluding that this...

Hi All, My refractometer started giving inaccurate results. I am testing a sweet tea solution. Adding 42g sugar per litre of tea and readings are coming in at BRIX 3.5. Usually they would be bang on at BRIX 4.2 I checked with RO water and reading is at 0. I bought some calibration solution...

Hi All, I use 40 plate chiller for cooling down sweet tea for kombucha production. Usually just flush through after use with 40L of 70C water after use. Needs a more solid cleaning as sweet tea residue caked on. I have peracetic acid 5% and sodium percarbonate. Can anyone advise on the best...

Hi All, Small scale commercial kombucha brewery looking for advise with filtration. Aim is for a final sterile filtered kombucha down to 0.45. Currently have a 3 stage cartridge set-up 5 nominal, 1 OR 2 absolute, 0.45 absolute. 1 and 0.45 absolute are clogging. A costly scenario. Want to...

Hi All, I'm a small scale commercial kombucha brewery. I need advice regarding cleaning and sanitizing my lines, kegs, filter cartridges and housing, crown caps and bottles. I've bought peracetic acid 5% and sodium percarbonate granules. Being based in India these are the most cost effective...

Thanks Brewbama

Hi All, I am carbing 6 cornys of kombucha via a manifold in chest freezer/fridge. I understand that you need to purge O2 from headspace. To do so I have been connecting all kegs to Co2 via manifold and then 1 by 1 releasing the headspace from each keg until it bubbles a bit. In doing so I've...

Hi All, Anyone know whether 0.45 filtration of kombucha would remove enzymes? Cheers

Thanks Russ. Can you recommend minerals to adjust flavour?

I am in India and despite having access to well water and government water I prefer to use my RO filter. I do not boil the water so cannot remove potential contaminants. PH of sweet tea is around 5 to 5.5 (if no water treatment)

Thank you for your help and suggestions. I'm a bit of a tea nerd. I find there to be quite a difference in a straight cup of tea, depending on the mineral content of the water used, I assumed that this would also translate over in to kombucha.

I would like to get the best flavour from the tea. RO water gives tea a flat finish. I want TDS around 150.

That's interesting, I've not heard this before. I do however wish to remineralise the water anyhow, so 2 birds 1 stone. Still keen to hear how people remineralise/raise PH of water.

My booch drops to around 2.5 when ready and with a higher starting ph it buffers this giving more like 2.8 to 3. So I'm still wishing to raise the Ph of my water.