TOUR A COMMERCIAL KOMBUCHA BREWERY - See how JARR make their booch!
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Ever wondered how Kombucha is made on a big scale. We tour the JARR Kombucha brewery in East London to learn about Kombucha brewing and check out their brewery.
jarrkombucha.com
APOLOGIES for the noisy environment but it is a working brewery!
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My ears were ringing from the
noise by the end of the video but I'm glad I watched it anyway. Fascinating process to watch.
Never knew I should oxygenate it just starting another 7 gallons today lol I'm an addict.
Oxygenation is a workaround for when the fermenter is too tall relative to its width for a given volume, as that relationship is what determines the capacity for the brew to access sufficient oxygen during first ferment. You can't go wrong oxygenating anyway, but most small fermenters don't require it. The technical term for what we're talking about here is "specific interfacial area", but unless you're a research chemist you don't really need to go much further than "fermenters should be wider relative to their volume" for optimal fermentation of kombucha. If you go to larger batches and hit problems simply because of the scale, then oxygenation is an easy and cheap fix - the worst thing unnecessary oxygenation will do to your brew is nothing at all, and in every other scenario it'll be helping in some way.
The issue with scaling up isn't that the kombucha behaves differently in larger volumes, but rather is due to the parameters of the fermenter being outside the ideal range. Specifically, if the fermenter becomes too tall relative to its diameter, the interfacial area between the air and the brew drops below the ideal range for effective oxygen exchange required during the first fermentation stage. This can be easily addressed in such cases by either reducing the volume brewed (which will bring the ratio of surface area to volume back within desired parameters) or by using vessels that are broader relative to their height. Of course, you can also solve this problem as shown here, by oxygenating the brew, but be mindful of the high volume of oxygen required to be pumped in order for enough of it to dissolve and be made accessible to the bacteria.
tl;dr it's not the booch that changes its behaviour in larger brews, but the parameters of the fermenter being less than ideal for the volume being brewed.
what i dont get is that the bacteria in booch thrives in an anaerobic environment, no? what does giving it oxygen do for flavor and acidity?
@@zachsabe no, indeed. Bacteria in kombucha must have oxygen. It is yeast that can thrive anaerobically but also do well aerobically. This is why, in the absence of mechanical aeration, you must pay careful attention to interfacial surface area (i.e. a vessel that is broad for its width, rather than taller). Otherwise, there will be insufficient surface area for oxygen exchange and bacterial activity will slow/stop.
@@zachsabe tl;dr kombucha bacteria produce acids by oxidising ethanol. No oxygen, no acid, no booch.
@@dl4608 thanks got it
@@dl4608hi there, can you elaborate a bit more on this? Wouldn’t a wider (instead of taller) vessel provide more surface area oxygen exchange?
Not aerating it will produce more alcohol and create a less tangy flavor, since it appears bacteria is more dominant from exposure to air, while allowing yeast to thrive more easily to produce alcohol (hence, why disrupting beer brewing in a fermenter disrupts the carbon dioxide protective layer above the beer wort and produces pellicle from any remnant bacteria that might be present) and is dependent on alcohol from yeast which only occurs when dormant from oxygen being restricted, which is restricted with pellicle formation to produce alcohol,) while yet speeding up overall fermentation with increased oxygen exposure because bacteria work faster along with the yeast. Acetic acid then feeds on the alcohol simultaneously when aerated, while also providing a healthier colony of bacteria. Arguably the cellulose pellicle is protective, but to what extent aeration doesn't introduce negative bacteria could depend on the health of the ferment and the existing acidity.
I've been maintaining 2 tanks for years now and can say this mate knows his stuff.
If you want to oxygenate your kombucha at home, I think the best way to do it would be to use a magnetic stirbar since you can run it all day, or attach it to a timer plug and have a very consistent stir cycle.
For the scoby mat, you can also eat it or make fruit leather with it. Another absolutely great use is using a bit of it and with an amount of water, break it up with an immersion blender and dilute it even more to add the water to garden plants. The good bacteria really helps plants metabolize nutrients from the soil. You can also cover wounds with the mats. The mat will grow as large as the opening of the container. In my experience, I think that all herbals just seem enhanced by a fermentation in kombucha or real apple cider vinegar.
Hey Don!
I'm a teahead from Germany and recently found your channel.
In everyday life it's hard to talk as much about tea as I'd like to (though I'm trying to make others enthusiastic about tea, too), so I really appreciate your videos.
Some time ago I found out about mongolian Suutei tsai, which is a tea brewed with milk and water, seasoned with a little bit of salt. In the end toasted millet is added and cooked in the milk tea. (Of course recipes differ and there can be many variations)
Usually blocks of black or green tea are used which are often rather of lower quality (though I prefer using higher quality teas).
I find it very interesting to bring tea to a sort of meal and trying out different teas for this recipe.
How about making a video about Suutei tsai?
Ant Man german here! When I travelled and visited nepal and tibet they used to make yak butter tea. It‘s pretty similiar to the mongolian way you described. Big tea blocks, salt, yak butter.
But to be honest it tasted like old chicken soup. Wasn‘t that nice to drink.
This still needs added to the Kombucha playlist, and to the description of the Expert guide to brewing kombucha video :)
Thank you for the reminders!
We control the temperature here... so 9 days is what we need all the time ;)
Thanks for the info - enjoy listening other people brewing pretty much like us
I learned a lot! Thank you both!!
(Loved seeing the green plants-----The vegan 'leather' is a wonderful thing.)
Great video guys! I love this collaboration that you are doing! I just wonder, after the second filtering, is there any microorganisms left in the finished booch? Isn't the probiotic aspect of kombucha sought after as much as the acetic acid and antioxidants?
That's the question I have too.
After filtration there are no microorganisms present at all, the liquid is totally clear. We have examined every scientific study ever written on kombucha and the truth of the matter is there is no scientific evidence to support the idea that the bacteria in kombucha has any benefit on your gut health. The benefits of kombucha, based on science, are actually derived from the acetic acid (which acts as a prebiotic and aids in digestion and blood sugar regulation) and the antioxidants from the tea. Probiotics do work, but only if the correct organisms (that already exist in your gut) are present in the parts per billion (which kombucha doesn't have) and they are housed in a cellulose capsule which can survive your stomach acid.
@@jarrkombucha1090 what type of filter are you using.
I'm about 90% sure I've been to a rave in this factory
You probably have! Mick's Garage :)
I'm only 90% sure about every rave I've ever been to 🤷♂️
been drinking Kombucha for years - for my money a healthier alternative to coffee for a natural energy boost
Few months ago I was dripping off two guys to there. Just before we arrived I said to them:
Are you sure this is the right place, I dont think there is any club here?
Yeh man its here its here 🤣🤣🤣🤣
Awesome video. I‘m going out for a gigantic meileaf tea session with friends and try to convert them tea bag heathens. So for the first time I drink my own harvested and dried mint tea made in a gaiwan to prevent some early caffeine shock. It‘s phenomenal. The taste is unbelievable minty without being bitter or sour in taste. I only made tea in a gaiwan before, but that it would have such a big influence on tisanes too?
If I weren‘t a gong fu man I would be right now. Gong fu cha is the only way to get the maximum of taste out of everything.
Thank you Don for everything!
Fantastic video. Thank you for the detail and inspiration
This is fascinating and has inspired me! Would you have advice on how to make my own scoby/liquid starter without buying it?
Awesome video , I am just wondering how do they get it carbonated without a second fermentation? !
Fascinating all around! Appreciated the tour and all the boocha facts. I'm going to look for JARR bucha in the U.S. I've just started imbibing and I'm hooked on this beverage.
1 kg teabag? I would put it in a 3 litre pot, 15-20 second infusion. Gong fu style.
😂😂😂
You need a very big gaiwan my friend. :)
The pour on that would be way too long, no?
Great info. The only thing I disagree with in the whole video is the recommendation to oxygenate throughout the fermentation process. For large operations like that I can understand that an argument can be made, but just as some of the microbes in the Scoby depend on oxygen, others depend on CO2 content. Not to mention the fact that the microbes in Kombucha have adapted to just sitting in a jar somewhere for thousands of years. Other than that I found the video very informative. Great work!
Really interesting video thank you 😍 I want to try this kombucha now 😣😣😣
this is really nice, how you guys explained the process, thanks
Can you tell us more about how you make the starter “scoby” liquid? Do you add just extra sugar or tea as well?
You need raw kombucha liquid which you could purchase from the store.
How do you avoid the formation of a scoby inside the bottle? with the plate filter press?
great video..thank you for the daily 2x stirring tip to add oxygen to home brews
Brewery tour on the latest Jarr facility 😊
thank you for this great video
Extremely informative. Thanks!
Where to go to learn more on how to ferment kombucha on this scale. I'm hoping to have one someday . From Asia.
Understand “specific interfacial area”, or how to oxygenate generally, and that’s pretty much it. Seriously. Surface area to volume is critical, so vessels for kombucha really need to get wider more than taller as volumes increase. Get that one factor right and the rest takes care of itself. Oxygenation (either by injection or agitation) is really just a workaround to address the problem of a vessel being too tall for its width for optimal fermentation. Get the area/volume ratio right and kombucha is otherwise scale-independent in terms of fermentation itself.
Thnak you!
Fascinating tour! Thanks to you both. And....I would like a scoby vegan leather handbag, pleeease :-)
So interesting, thank you!
May I ask why you carbonate the filtered kombucha? I can understand it might be a more reliable fizz than the natural fizz of kombucha, for a commercial product? It would be interesting to hear more details about this.
Thank you very much for this fascinating tour!
My guess is consistency and keeps the chance of producing alcohol to a minimum.
We carbonate as secondary fermentation produces too much alcohol on a commercial scale. Also, we are looking to make it consistently fizzy for every batch. @Trozar hit the nail on the head with this one!
@@duanesmith1657 that's wild! I thought I made it up myself! Haha I came up with this name back in 2005. It was the name of one of my characters from World of Warcraft. Lol
a thousand litter of tea? i drink more every day!
Very interesting, question how much extra sugar is added for the starter tea?
Our starter tank begins with a BRIX of 10 and works it's way down to about 7 in 12 days. We then use 25% of this as starter liquid for our primary ferment, which ends at about 5 BRIX.
@@jarrkombucha1090 Hey ! Can you explain a bit more that part please ? In the video you say you put 33.9kg for 1000 liters, you then add 60kg later to reach 100kg (10 brix) ? Also I have always trouble with having ph that drop but brix that doesn't, and thin scoby produced. Any idea why ? Thank you !
@@spikejonze6652 Hey dude, our recipe is 50g sugar per lite, 4 grams tea per litre, 25% starter liquid (made with an acetator so very rich in bacteria and acids) and the rest water. Its difficult to say what the problems you are encountering are, perhaps your SCOBY doesn't have enough bacteria - this can be helped by pumping oxygen into the liquid, either with a pump or manually on a regular basis. Have a look at our Instagram page, we have a Q&A video that you might find very useful!
Depends on the Brix of the starter tea.
@MeiLeaf The oxygenation of the starter liquid, is a new batch of starter liquid match without starter liquid from the previous batch?
You need starter liquid from a previous batch to make starter liquid as it can't be made from scratch. You always gotta save some, ideally at least 20 - 25%!
thats the first time i heared from stiring kombucha. I was told to leave it alone and not mess with it...
How has that worked for you?
Yes that's a common misconception! Kombucha requires oxygen to brew effectively and stirring is a great way of increasing the bacteria content, lowering the alcohol content, and speeding up the fermentation process.
Same! I will start doing this!
@@jarrkombucha1090 do you stir your big batches fermenting also, or just the starter liquid gets oxygenated?
@@cervezatlan This is quite a long answer - so the best way to explain is to have you head to our Instagram where we have recently done a kombucha brewing Q&A on our Instagram Live which is saved on our grid. I answer these questions. But in a short reply - we do recommend you stir your large batches if you don't have an acetator. If you do have an acetator - it depends how you're brewing and what your make up of bacteria and yeast is, as everyone's works differently. I would recommend doing it though, yes.
Does bottled kombucha not transport well or economically (refrigerated transport being expensive, I imagine)? I’ve been finding that store-bought kombuchas are better when bottled nearby-which, for me, in Canada, means less than a 24-hour transport.
It depends on whether they are filtered or not. As ours is filtered, they do not change in terms of flavour at all over a 12 month period.
Thanks for such clearly explained videos on kombucha. Could I use a magnetic stirrer to help oxygenate the kombucha as was said in the video ?
thats what i do, it works. but stirer can work up to only so much capacity. or just get an oxygen pump for aquarium
Hey @Mei Leaf great video ive just recieved my order for some tea goodies and i ordered the tulip blue gong dao bei but ive recieved a gaiwan instead ive sent an email i guess ill just see what happens next
Does the aeration system for the starter tea include an air stone?
Really enjoyed the video. Any chance this is available in the US?
Not yet, but hopefully in the next couple of years!
@@jarrkombucha1090 one year down, maybe one more to go?!? 🙂
I ship them so hard. Also I would KILL to go to a rave there omg.
A tea head here from the Caribbean. I really want high quality tea but it's so expensive
What are the name of the cooling tanks? I don't understand what they say...
"Brite Tank"
A good brand is SS Brewtech
BBT=brite beer tank 😁😁
What’s the percentage of fruit?
Can you put a small fish tank air pump in it
Are you using the continuous brewing method?
Howlong does the Kombucha need to ferment in the big tanks?
If you brew in a vessel with an optimal ratio of surface area to volume OR you oxygenate sufficiently to compensate for a less than ideal ratio, then brew time is independent of scale if your recipe itself is also proportional. In other words, no extra time, you just have more booch at the end!
Aren’t you not supposed to let your brooch come in contact with metal? Is it all stainless steel?
Booch*
I can barely hear the amount of sugar he uses for 1000 liters or tea. Was it 33.9kg?
Yes (sorry for the sound issues).
We use 50 grams of sugar per litre, therefore 50,000 grams (50 kg) of sugar per 1000 litres.
@@jarrkombucha1090 when are going to put the the remaining sugar after pouring in the 33.9 kg to make it 50 kg in 1000 liters
You can buy Organic black tea and green tea from me I have export licence and have own garden .
Whats the name of the cooling tanks
CylindroConical Unitanks
They are called Brite Tanks or UniTanks. A great brand is SS Brewtech.
What are the IBCs used for, do they brew in those?
Mixing
IBC's are used for mixing, fermenting and storing water. We use a combination of fermentation grade stainless steel and HDPE (corrosive proof plastic).
Wuhan ?
doesn't seem sanitized
Gong Fu City?!
I have never heard anyone make tea this way and put it in bottles. Is this done elsewhere in Europe or the world? Why carbonate tea? Isn't it better to stay still?
This is kombucha which is a fermented tea-based drink. At least in the UK, it's become something of a growing trend as people are becoming more interested in gut health, which kombucha is supposed to promote. The carbonation is something that is often artificially done but with proper kombucha brewing, is actually naturally occurring. The fizz probably doesn't have much of a health benefit but does serve to promote burping which can help with bloating after heavy meals.
thnx Roughbladez
Oh wow you remove all the probiotic benefits
The bacteria in kombucha has no benefit on the human gut. This is because most of it is burned off by your stomach acid before reaching the gut, and the strains of bacteria found in kombucha don't exist in your micro biome. Additionally, you would need parts per billion in order to have any impact and kombucha contains in the tens of thousands only. The acetic acid and antioxidants are the only proven benefits of kombucha!
Im not happy about the plastic in the tea bag.
bro,so i can fermant it inside a steel jar...
316 SS is best for fermenting kombucha, or 304 at the very least. You should not use any other type of steel for kombucha as it will be a problem due to acidity.
@@dl4608hey, how about AISI 304? Is it suitable for producing kombucha?
@@bo9dantkach absolutely, not a problem at all. 304SS is rated as “resistant” to acetic acid at 50% concentration at 20°C and is still rated as “good” if that acetic acid were boiling. Kombucha is typically not much more than 0.4% acetic acid (i.e. more than 100 times *weaker* than above, and even a highly-acid brew still won’t be pushing more than 0.5% or so. In no way is kombucha, even at its most acidic, ever even remotely close to any approximation of the limits of stainless steel - there is absolutely no need to shell out for 316.
Note also that one of the properties of stainless steel is that it is actually “self healing” if scratched. The only thing you need to do is ensure it is clean, dry, and exposed to air for a day or so. The scratched will oxidise, restoring the protective layer and then its as good as new (functionally). The only people concerned with kombucha and stainless steel are those who know nothing (or not enough) about its actual properties. Other metals may be an issue in prolonged contact, but stainless steel is exceptionally well-suited and not remotely a concern on any level whatsoever.
the guy that is leaning over to mix the tea.... no hat or cover for the hair?????? puaj!!! his sweat also could be going into the tea. disgusting.
its a shame about the constant loud humming noise i nearly stopped watching
It's a fucking brewery!
Yep that's standard for a brewery!
@@modgrip805 charming