Well, I am addicted to Kombucha... had no idea what it was until I scrolled down a little more on day on the forum... Went to the local whole foods, and got a bottle of GT's Unflavored... I LOVE IT! I have been drinking about 3 bottles a week and the cost is adding up fast. I am a home brewer, have a **** load of kegs, and thought "Why not make a massive batch and keg it?!" So my question to everyone is, do you HAVE to use glass to ferment? If Yes, can a glass carboy be used? I wouldnt think so as to harvest the SCOBY...
I am addicted...
- Thread starter DonH
- Start date
Help Support Homebrew Talk:
You don't have to use glass though that's probably the best medium. High-fired ceramic crocks can be used, and probably stainless can be safely used as well. Definitely steer clear of aluminum, and I would not suggest using plastic even if it says "BPA-free", but I would say I'm more concerned with plastics over most people.
You already pointed out the shortcomings of using a carboy, it could be fairly difficult to remove old SCOBY.
You can definitely keg it, but just remember that it contains lacto bacteria and acetobacter which are things most brewers try to avoid. So dedicate one draft line, one/two marked kegs and all that to prevent inviting bacteria into your clean beer system.
You already pointed out the shortcomings of using a carboy, it could be fairly difficult to remove old SCOBY.
You can definitely keg it, but just remember that it contains lacto bacteria and acetobacter which are things most brewers try to avoid. So dedicate one draft line, one/two marked kegs and all that to prevent inviting bacteria into your clean beer system.
clairecunn83
Well-Known Member
I make a lot of kombucha on a weekly basis. I make 1 gal. batches which yields about 7-8 bottles...so a week's worth. Depending on the temp inside your house and where you live, it can take anywhere from 1-2 weeks to be ready to bottle. Bottling is much faster than beer bottling. 4 days in the bottle in a warm spot, and it's ready.
Unlike beer, kombucha is pretty fizzy straight out of the fermenter. Many people drink it straight that way instead of doing a secondary bottle fermentation. It wouldn't need much force carbing in a keg at all.
Kombucha is awesome and cheap to make. Stop buying that overly priced crap, and make your own. Can make a gallon for roughly a $1-$2.
PM me if you have any questions!
Unlike beer, kombucha is pretty fizzy straight out of the fermenter. Many people drink it straight that way instead of doing a secondary bottle fermentation. It wouldn't need much force carbing in a keg at all.
Kombucha is awesome and cheap to make. Stop buying that overly priced crap, and make your own. Can make a gallon for roughly a $1-$2.
PM me if you have any questions!
hunter_le five
Sheriff Underscore
I feel ya man. I started making kombucha not too long ago after I realized how much I was spending on the stuff... $3.25/bottle, 1 bottle per day... it adds up. You can make it at home for the cost of a few tea bags and some sugar; so why wouldn't you? It's stupid easy and dirt cheap.
I've always been told that fermenting in SS or plastic is a bad idea for kombucha. I'm not really sure why, as I can't get a consistent answer to the question. I've even been told using metal utensils such as a spoon is a bad idea. There's a lot of conflicting information out there so I suggest taking it with a grain of salt.
I just use a large glass jar with a plastic spigot. I'm on batch #5 now, and it seems to be working fine. A carboy could work; however, it won't take long before the scoby is too big to be remove through the opening without breaking it up. Siphoning the kombucha out may eventually become an issue. I think you'd be better off using something with a wide mouth.
I've always been told that fermenting in SS or plastic is a bad idea for kombucha. I'm not really sure why, as I can't get a consistent answer to the question. I've even been told using metal utensils such as a spoon is a bad idea. There's a lot of conflicting information out there so I suggest taking it with a grain of salt.
I just use a large glass jar with a plastic spigot. I'm on batch #5 now, and it seems to be working fine. A carboy could work; however, it won't take long before the scoby is too big to be remove through the opening without breaking it up. Siphoning the kombucha out may eventually become an issue. I think you'd be better off using something with a wide mouth.
