How To Manufacture Kombucha for Commercial Use: Step-by-Step Brewing And Fermentation Process

1. Kombucha Introduction and the Importance of Commercial Production

1.1 Definition and Health Benefits of Kombucha

Kombucha is a naturally fermented tea beverage produced by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (commonly known as SCOBY). This culture transforms the sugar in the tea into a range of organic acids, vitamins, enzymes, and beneficial probiotics. Due to its unique tangy flavor, slight effervescence, and potential health-promoting properties, kombucha has gained widespread popularity among consumers seeking functional and natural beverages. Research suggests that kombucha may aid digestion, support gut health, and provide antioxidants, though its health benefits depend heavily on the production quality and fermentation process.

1.2 Growing Market Demand and Advantages of Commercial Production

In recent years, the global demand for kombucha has increased significantly, driven by consumer trends favoring natural, low-sugar, and probiotic-rich drinks. This growth has made kombucha a dynamic segment in the beverage industry, attracting both startups and established manufacturers.

Commercial production of kombucha offers several advantages over small-scale or home brewing methods. It enables manufacturers to consistently produce large volumes while maintaining product high quality, and flavor uniformity. Industrial production allows precise control over the fermentation process, which not only helps extend shelf life but also ensures consistent product quality—two key factors in meeting local standards and growing market expectations.

1.3 The Necessity for Consistency in Industrial Manufacturing

One of the main challenges in kombucha production is achieving consistency from batch to batch. Unlike home brewing, which can be highly variable, industrial-scale production requires precise control over multiple parameters such as tea strength, sugar concentration, fermentation temperature, and time. These factors directly affect the acidity, carbonation level, flavor profile, and microbial stability of the final product.

Maintaining consistency is crucial for building consumer trust and ensuring the quality reliability of kombucha, as uncontrolled fermentation can lead to off-flavors or contamination. To achieve this, commercial manufacturers should implement standardized processes and use specialized equipment like stainless steel brewing tanks, temperature-controlled fermenters, and pH monitoring systems. By doing so, they ensure that each bottle of kombucha meets the desired quality standards while supporting large-scale and efficient production.

2. Kombucha production process

2.1 Step 1: Brewing the Tea Base and Preparing the Sweetened Solution

Select the Appropriate Type of Tea

Choose high-quality tea leaves suitable for kombucha production, such as black tea, green tea, or blends. The type of tea directly influences the flavor profile and nutritional content of the final product.

Use Stainless Steel Heated Mixing Tanks for Brewing and Sugar Dissolution

In industrial production, stainless steel mixing tanks with integrated heating systems are used to brew large batches of tea and ensure uniform sugar dissolution. These tanks offer excellent temperature control and hygiene, which are critical for product consistency.

Control Brewing Temperature and Time

Maintain an optimal brewing temperature (typically around 85–95°C) and steeping duration to extract the desired flavor and compounds from the tea. Consistent brewing parameters are essential to achieve the correct base for fermentation.

Cool Down to Fermentation-Friendly Temperature

After brewing, the tea must be cooled to a suitable temperature (generally around 25–30°C) before introducing the SCOBY. Rapid and sanitary cooling helps prevent microbial contamination and prepares the tea for fermentation.

2.2 Step 2: Fermentation Process

Inoculate with SCOBY and Starter Liquid

Once the sweetened tea has cooled to the appropriate temperature (typically 25–30°C), add the SCOBY (Symbiotic Culture of Bacteria and Yeast) along with a sufficient volume of starter liquid—mature kombucha from a previous batch. The starter liquid helps acidify the tea quickly (pH < 4.2), creating a protective environment that suppresses harmful microorganisms and promotes proper fermentation. In first-batch industrial production, food-grade vinegar with live cultures can be used as a substitute, but consistent use of self-propagated starter liquid is preferred for quality and microbial stability.

Use Sanitary SS Fermentation Tanks with Proper Headspace

Industrial fermentation is conducted in stainless steel fermentation tanks designed for hygienic processing. These tanks should include enough headspace—typically 10–15% of the tank volume—to allow for CO₂ accumulation during fermentation and reduce the risk of overflow or contamination. Tanks are equipped with pressure relief valve to safely manage gas release.

Maintain Optimal Fermentation Conditions

Fermentation parameters such as temperature (ideally 25–30°C), initial pH (below 4.2), and controlled oxygen exposure must be carefully maintained. Unlike anaerobic fermentations, kombucha fermentation requires moderate oxygen availability, usually facilitated by introducing sterile air. Controlled conditions ensure microbial viability and consistent acid and flavor development.

Monitor pH, Temperature, and Fermentation Time

Use inline pH sensors and temperature probes—to monitor fermentation progress. A successful batch typically ferments for 7–14 days, with final pH ranging from 3.0 to 3.5 depending on desired taste and shelf life. Data logging and trend analysis are recommended to ensure batch-to-batch reproducibility.

2.3 Step 3: Post-Fermentation Handling and Flavoring

Terminate Fermentation and Remove the SCOBY

Once the desired acidity and flavor are achieved, fermentation is halted by removing the SCOBY and cooling the kombucha. The SCOBY can be stored under sanitary conditions and reused for subsequent batches. Cooling slows down microbial activity and helps stabilize the beverage before flavoring or packaging.

Flavoring in Dedicated SS Mixing Tanks

At this stage, natural flavors such as fruit juices, herbs, spices, or botanical extracts can be blended into the kombucha. This is typically done in stainless steel mixing tanks equipped with gentle agitation and sanitary design to avoid oxidation and contamination.

3. Conclusion: Precision Manufacturing Equipment is the Foundation of High Quality Kombucha

In the rapidly growing kombucha market, consistency and flavor integrity are essential for standing out in both retail and specialty beverage sectors. From precise tea brewing to controlled fermentation and hygienic post-processing, every stage requires professional-grade making machine to ensure repeatable results and high product standards.

At IMMAY, we specialize in designing and manufacturing stainless steel mixing tanks, temperature-controlled fermentation vessels, and flavoring systems tailored for kombucha and other fermented beverages. Our solutions enable producers to scale with confidence, maintain hygienic standards, and fine-tune their process for optimal taste and shelf stability—without compromising the beverage’s natural probiotic value.

If you are looking to launch or upgrade your kombucha production line, don’t hesitate to contact the experts at IMMAY. We’re here to support you with reliable equipment, practical insights, and scalable solutions—so you can focus on crafting a kombucha your customers will love, bottle after bottle.