Fermenting in a big container

[Morden2004]

I now routinely ferment my Kombucha in a 25 liter wine fermenter. The only issue I have with doing it this way is that I don't grow new Scobys which I believe is a result of the large surface area and my insufficient Scoby population.

Here are two pictures of this setup; one showing the interior of the fermenter showing the bare space not covered by the usual film, and the other showing the size of the vessel.

Comments and suggestions welcomed.

Paul

 

[mdime]

Are you always using a bunch of smaller SCOBYs when making a big batch or do you re-use the large conglomeration of SCOBYs from batch to batch?

I recently started fermenting 4 gallon batches in a large 6.5 gallon stainless fermenter and I've ended up with a HUGE, full diameter SCOBY each time. The first batch I did took a little longer since it was made from a smaller SCOBY but since then I just throw that HUGE one in the new batch (with about 1/2 gallon of saved booch) and it's much quicker.

Maybe it just needs to go longer for the larger volume? That said, if it taste done to you then that's good.

 

[Morden2004]

Are you always using a bunch of smaller SCOBYs when making a big batch or do you re-use the large conglomeration of SCOBYs from batch to batch?

I recently started fermenting 4 gallon batches in a large 6.5 gallon stainless fermenter and I've ended up with a HUGE, full diameter SCOBY each time. The first batch I did took a little longer since it was made from a smaller SCOBY but since then I just throw that HUGE one in the new batch (with about 1/2 gallon of saved booch) and it's much quicker.

Maybe it just needs to go longer for the larger volume? That said, if it taste done to you then that's good.

That is basically what I do. I leave the multiple Scobys in the fermenter with about 2 litres of Kombucha and add the new tea brew. However, they never seem to grow into a large single (or large multiple) Scoby that covers the whole surface and the large batch does take longer to ferment than a small batch - about 10 or 11 days at 74F. But the good news is that the Kombucha turns out great. So the process is working.

Paul

 

[jurgenph]

you have an airlock on it. scoby needs O2


J.

 

[Morden2004]

you have an airlock on it. scoby needs O2


J.

Yes. The air lock is there for the last half of the brew cycle. I use a cloth cover for the first half. From what I have read the oxygen is only important for the first few days.

Paul

 

[jurgenph]

the O2 is needed for the bacteria, anaerobic fermentation makes it alcoholic


J.

 

[Morden2004]

the O2 is needed for the bacteria, anaerobic fermentation makes it alcoholic


J.

Thank you for the reminder that the fermentation needs O2. I had totally forgotten when I moved my fermentation into my 6 Gal fermenters. I pulled the top off that fermenter and covered it with a cloth and now I have a perfectly formed cover of Scobys and the concomitant film. And the Kombucha from the batch is fantastic!

Again, thank you for the information.

Paul