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Komma
09-23-2013, 11:00 AM
Rowdy Mermaid Kombucha LLC is a kombucha startup in Boulder, Colorado. We are moving into our manufacturing space in November, but we are in need of a recipe and a process for making a 5-7% alcohol kombucha. We don't have a laboratory so understanding the exact amounts of yeast to sugar, and which kinds of yeast and sugar continue to be huge guessing games.

The present untested methodology is to ferment down to pH 3 while the kombucha is still slightly sweet, yeast filter into a fermentation tank, add sucrose or dextrose and wine or champagne sugar and ferment. Not sure if this is the best process, or whether we require temperature control, headspace purging and yeast filtration post fermentation (we are serving only on tap until we nail the recipe/process to warrant bottling), but these are issues we need help solving.

It would be helpful to work with someone in the Boulder area, but if you have the knowledge to help remotely please do reach out. Also, if you have knowledge about under-alcohol processes please do let me know.


Contact James
720.470.8978

banjo
09-23-2013, 11:57 AM
I recommend you reach out to the Japanese Brewers Guild http://www.brewers.or.jp/english/ the editor of bento might be able to point you in the right direction as well. http://www.bento.com/beerfest.html

Komma
09-23-2013, 11:48 PM
I recommend you reach out to the Japanese Brewers Guild http://www.brewers.or.jp/english/ the editor of bento might be able to point you in the right direction as well. http://www.bento.com/beerfest.html


I got a PM earlier from someone quite well versed in fermentation. We are chatting now. I also just reached out to the Japanese Brewer's Guild. Interesting suggestion. I'll let you know what they say. Thanks!

OneMoreBrewer
09-27-2013, 06:30 AM
It would be helpful to work with someone in the Boulder area, but if you have the knowledge to help remotely please do reach out. Also, if you have knowledge about under-alcohol processes please do let me know.

Contact James
720.470.8978

You should contact the BSI. Brewing science institute in woodland park, Co. I believe they have a few fermentation specialists. They could likely help you out a bit.