Hi,
I am a very small scale commercial kombucha brewer. 1000L per month, batch size 250L. Gradually upscaling.
My kombucha is pure tea, no 2F. I would like to create ambient shelf stable product hence need to remove all yeast (with minimal impact on flavour and colour) prior to carbonation and bottling.
I currently rely on CO2 passing kombucha between corny kegs using a 1 micron depth filter.
Can anyone recommend the best solution for filtration? Next upscale will give batch size of 500L and then 2000L. Plan is to rely on CO2 and corny kegs for the time being until growth allows for brite tanks, etc.
Many thanks
Jo
I am a very small scale commercial kombucha brewer. 1000L per month, batch size 250L. Gradually upscaling.
My kombucha is pure tea, no 2F. I would like to create ambient shelf stable product hence need to remove all yeast (with minimal impact on flavour and colour) prior to carbonation and bottling.
I currently rely on CO2 passing kombucha between corny kegs using a 1 micron depth filter.
Can anyone recommend the best solution for filtration? Next upscale will give batch size of 500L and then 2000L. Plan is to rely on CO2 and corny kegs for the time being until growth allows for brite tanks, etc.
Many thanks
Jo
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