Starting 1st batch

[b-radbrew]

I tried my first bottle of commercially made kombucha just over 2 weeks ago and now I'm hooked. I've got my wife liking it now too and we are going to make our first batch this weekend. We have a nice little room in our basement that we converted to our "brewery" (beer for me and wine for her). All our supplies and ingredients are stored there and that's where all the fermenting goes on too. So this is the question:

Would it be safe to ferment the kombucha in that room also?

Is there any way that the bacteria from the tea could possibly find its way to the beer or wine? Everything from prepping, bottling, kegging etc.. (except the boiling) is done in that room. If we run a risk of that then we'll just find a place on the main floor for the tea but if we can include it in our brew room, that would be even better.

 

[r3tic]

I would say that there is a small risk for cross contamination, I have had a sourdough ruined by kombucha when I kept them next to each other. Keep in mind that the kombucha really benefits from the warmer temps in a kitchen.

 

[b-radbrew]

That's why we thought our brew room was perfect because it stays a constant 70-72 degrees down there. I built a fermentation chamber so we have temp control over that part. Maybe we will just keep it upstairs just to be safe. Thanks