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  • How to Open a Commercial Kombucha Brewery

How to Open a Commercial Kombucha Brewery

Posted on Jan 22nd, 2017
by Daniela Klein
Categories:
  • Brewing Kombucha
  • General Fermentation
  • Kombucha How To's
  • Kombucha Questions
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Are you thinking of opening up your own kombucha brewery? Perhaps you are having so much fun brewing kombucha that you want brew on a commercial scale. Maybe you see a market gap in your area for kombucha!

Opening your own kombucha brewery could make for a great business venture. But before you dive in, it is a good idea to work out what you need and plan how you are going to set up your large scale booch brewing system. The more you know beforehand the easier it will be to budget, plan and be cost effective and streamlined.

So let us take a look at some of the main considerations such as what kind of equipment you will be needing, and how you are going to do all of the brewing. Then there are also a couple of areas where it is wise to get clued up on before you get going, such as what the shelf live of kombucha is and if it is in danger of developing levels of alcohol once it has left your premises.

Equipment to Invest in

The first consideration to give some thought to when planning to set up a commercial kombucha brewery is what kind of equipment will you be needing to invest in before you start.

Brewing Vessels & Other Items

Brewing Vessels

When making kombucha at home, you can easily get away with merely using some old glass jars for brewing vessels, and some pieces of clean cloth as covers. However when it comes to making kombucha on a larger scale, you will need to look at getting some larger types of fermentation containers. We will discuss this in more detail under the next section, as this will depend on the brewing technique which you choose.

Secondary Ferment Containers

For purposes of economy of scale, it is also a good idea to plan what you are going to use for secondary ferment containers. You will probably want to do your second ferments en mass, so ass to reduce rebottling time. For this you will again need some large glass containers, but in the case of the second ferment they must be able to seal properly. Glass carboys can work well for this, providing that their openings are large enough for flavoring ingredients such as fruit to pass through.  In this regards carboys can tend to be a little awkward, particularly when it comes to cleaning. Very big glass jars with sealing lids might be your best bet in this area.

Big pots for going commercial with kombucha making

Pots

As you are going to be looking at brewing large quantities of tea for your upscaled kombucha making, you probably do not want to hassle around with boiling endless small pots of water. Therefore it is a good idea to invest in some super sized pots for this purpose.

Other Kitchen Items

Besides large pots or vats, there might be some other kitchen items which you might want to purchase in larger sizes such as strainers or sieves and funnels.

Syphoning Pipe

If you do not have one already, a syphoning pipe will make your life a lot easier when it comes to bottling. It does not need to be anything fancy, even a short length of clean garden hose will do the job.

Bottles

You will also need to source some bottles in which to package your finished kombucha. kombucha should not really be stored in plastic due to its inherent acidity levels, therefore in that regard, for the health of your customers, glass bottles are the best option. However there is another consideration when it comes to bottling kombucha for retail purposes and that is safety. If kombucha which still has some sugar left in it  is left in a sealed glass bottled at a warm temperature for enough time, the accumulation of carbon dioxide can build up enough pressure to cause an explosion.

So when it comes to exploding, plastic bottles are a much safer option than glass bottles! Also, plastic bottles give an indication of pressure by becoming hard and taut to the touch – whereas with glass bottles you have no idea if they are filled with pressure or not.

If you have your heart set on using glass bottles, then it might be a good idea to brew your kombucha to a point where there is not too much residual sugar left within the brew after the second ferment. The more sugar is left within kombucha once you seal it up, and the warmer the temperature, the more capacity it has to continue fermenting and building up pressure.

Hydrometers

Hydrometers can be very handy for checking residual sugar levels. If you are concerned about pressure build up and want to monitor your brew’s sugars levels, consider getting yourself one of these for accuracy and consistency.

bottles for making kombucha to sell commercially

Capper & Raw Caps

If you are going to be using glass bottles for your kombucha, you will also need to invest in a capper. This is a machine which ‘stamps’ raw caps onto the top of bottles. You will also need to find a place which sells the caps close to you, or order them online.

Crates

If you are going to be supplying shops to which you need to transport your bottled kombucha you should look at purchasing some crates. This will reduce breakages and time spent loading and unloading.

Sticker Printer

Another item you might want to look at with regards to your list of equipment is a printer which can print stickers or labels to which you can apply glue. As you will be needing lots of labels for your bottles if all goes well, then it makes sense to be able to print them onsite. If you can get your hands on a cost effective printer, the initial outlay might be offset by what you could save in the long run. However if there is a business in your area whose prices are competitive enough to make getting your own label printer set up redundant – then of course go for that.

Brewing Techniques

As far as brewing techniques are concerned you have two options, ordinary batch by batch brewing or continuous brewing. For both of these methods you will find a plethora of people voting either for or against.

Continuous Versus Batch Brewing

Both of these methods have avid supporters. There are some kombucha makers who swear by their continuous brew system because it allows them to have kombucha on tap and it can be generally easier to keep up than kombucha brewed batch by batch. However, there are also those who say that the continuous brewing system causes imbalances within the kombucha’s microbial makeup. The reason why this can happen is because continuous brewing systems do not get completely emptied out on a regular basis. This allows for the free floating yeasts to build up at the bottom.

This is particularly true in warm climates due to the fact that the yeasts thrive in slightly warmer temperatures than the bacteria.

Which to Choose?

Although continuous brewing systems can sometimes cause the yeasts to build up, they are probably the system most suited to commercial kombucha production. The reasons for this are as follows

  • If managed correctly they can supply a continuous supply of even toned kombucha.
  • They can come in large sizes.
  • The vessels are designed to brew kombucha in.
  • They have a tap for easy kombucha harvesting.

As you can see, continuous brewing systems can make large scale kombucha making a little easier. In addition, regular cleaning can negate problems of overactive yeasts and SCOBY imbalances developing. If temperatures are severely high, then you can also combine an intermittent emptying schedule with temperature control. If you are living in a climate where the temperature regularly exceeds 82 degrees Fahrenheit (28 degrees Celsius) then a form of temperature control via air conditioning or some other method might be a good thing to look at anyway. Kombucha which is brewing at too warm a temp will go into fermentation overdrive and often produce a ‘booch’ which has a shallow flavor profile.

Another perk to continuous brewing systems is that they are easily up scalable if you need to up your production of kombucha.

Branding

As with any business branding can be one of the most important elements. So take some time before you kick off, deciding what your logo will look like, what color pallete you think is suitable, as well as what the message of your brand is. Is it top top notch quality (think all organic ingredients and heightened probiotic levels), youthful vibrance, or retro sturdiness?

Once you get going with your marketing and put your product onto the shelf, you don’t really want to go changing up logos and branding, as that can be confusing and disorientating for consumers.

Shelf life of Kombucha for sale

Storage & Shelf Life Considerations

One of the more tricky aspects of going commercial with kombucha is its shelf life. If given the right conditions – or merely enough time – kombucha’s fermentation process can continue onwards until the resulting kombucha has turned to vinegar. This is a bit inconvenient in terms of shelf life! Customers usually prefer consistency and reliability within a product. This can be difficult to achieve 100% with kombucha, due to its live nature. However the alternative is pasteurization, and with that you and the customer kiss probiotic benefits goodbye.

So, in the interest of selling the healthiest most probiotic kombucha you can, I would say that small variations in strength are not for you to worry about. That said, you do want to make sure that the buyer gets your kombucha when it is at its best.

On-Site Selling

The way to achieve this lies in anticipating supply and demand. If you are selling onsite, perhaps aim to bottle on a daily basis in order to sell the kombucha at its optimum strength.

Consignment Selling

If you are supplying shops things can get a little more tricky. If they are selling your kombucha on consignment, then you should try to underestimate how much to deliver.

Direct Purchase

In the event that shops are buying from you, it can be easy to say ‘Well hey, once they buy it, how old it gets in their fridge is not my problem.’ However from a branding point of view, it still is. If a consumer buys a bottle of your kombucha from a health food store and it is super sour they will most probably chalk up the disappointment to your make of kombucha, and not necessarily to the health shop.

Put it on the Label

to protect yourself from these kinds of situations, and to further your renown for quality kombucha – it can be a good idea to print maturity date on your bottles. You can explain on your label that if the kombucha is purchased after the ‘maturity date’ there is a chance that it could be sourer than expected.

drink-167053_1280

Explosive Risks

While we are on the topic of disclaimers and warnings – it is a good time to take into account the danger of explosions which can come with bottled kombucha. While it is unlikely that kombucha will explode under low temperatures in the refrigerator, there is the possibility of this happening if it has to be out of the fridge for any length of time.

Warning Label

To protect others from exposing themselves to kombucha explosions (they are real!) and yourself from responsibility, it might be a good idea to incorporate into your label a warning about the potential of kombucha if left at room temperature to build up pressure.

Bottling

You always want to be making great kombucha. But even more so when you are going to be selling it!While initial ferments and flavoring are key to delicious results – so too is bottling. Clumsy or hasty bottling can ruin a batch of kombucha by robbing it of bubbles. Watch out for our upcoming post ‘How to Bottles Like a Pro’ for bottling tips and tricks.

Controlling Alcohol Levels

One more thing which is important to take into account when planning your own kombucha brewery – is alcohol levels! Kombucha brands have gotten into trouble over this point before, so we might as well learn from their trials.

Usually kombucha contains a very low percentage of alcohol, generally less than 0,5%. This is too little for it to be classified as an alcoholic  beverage, and as such kombucha is not subject to the stringent laws that are designed to control the selling of liquor and other alcoholic drinks.

Legal Implications of Kombucha Which Could be Classified ‘Alcoholic’

However, under the right variety of circumstances kombucha can develop heightened alcohol levels while on the shelf or on the way to the shelf. Different countries have different laws with regards to alcoholic beverages, what constitutes one, and the legislation with regards to selling them. However in the States, if your kombucha develops a level of alcohol higher than 0,5% during fermentation, at bottling or after bottling  – then it is classified as an alcoholic beverage and is subject to TTB (the Alcohol and Tobacco Trade and Tax Bureau, which falls under the US Department of Treasury) laws and requirements.

If you are not keen on opening your own kombucha brewery which branches into alcoholic or craft variations, then it is really not worth it to comply to the stringent requirements and taxes of the TTB. In which case you are probably better off implementing some measure to keep those alcohol levels down!

Things You Can Do:

  • Encourage the bacteria and keep the yeasts in check
  • Do not bottle when there is still a significant amount of residual sugars left in your brew.
  • Keep your bottled kombucha super cold, and instruct any outlets selling it to do the same.

Get an Alcohol Meter and Measure Periodically

As far as legal matters are involved with making a food/beverage product this area of possible accidental alcohol levels is probably your main concern. To be safe, it might be a good idea to purchase an alcohol meter. This way you can test you brews during fermentation at bottling, and do a few spots checks every now and again of the ones ‘on shelf’. This way you will know for sure whether or not any batches are developing levels of alcohol which are above the limit.

Making Kombucha on a Commercial Scale

Final Word

If you have decided to open up your own commercial kombucha operation then I am sure you are excited about it. There is nothing like being prepared to pave your way to success, so I hope that these tips and considerations have helped you to get a clearer idea of what you need, what areas to give thought to and ways to streamline your setup.

If and when you do open your own commercial kombucha brewery, please don’t be shy to connect with us, we are always keen to hear from you. Goodluck!

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Daniela Klein

Writer and blogger, fermented foods advocate, unprofessional food photographer, intermittent garden worker.

50 Comments Hide Comments

matt says:
February 26, 2017 at 12:47 pm

Thanks for a great intro to commercial brewing, much appreciated

Reply
Sunya says:
February 27, 2017 at 11:56 am

one thing I was wondering about which you didn’t mention is about the nutrition value label. How are the values determined and measured? Where are these labels obtained. Where are the regulations for this?

Reply
admin says:
March 2, 2017 at 1:14 am

Regulations change depending on the area (and certainly the country).

I don’t want to comment too much on regulations and that aspect of setting up a brewery. You are best off looking specifically at forums for local brewers — there will likely be information about how to obtain those.

Reply
Mountain brew kombucha says:
October 26, 2018 at 4:54 am

Nutritional analysis can be done by a laboratory and nutritional information provided by them. Check with your local government food inspection agency. They can provide all the requirements for labeling and compliance.

Reply
Mountain brew kombucha says:
October 26, 2018 at 4:52 am

Nutritional analysis can be done by a laboratory and nutritional information provided by them. Check with your local government food inspection agency. They can provide all the requirements for labeling and compliance.

Reply
david says:
March 15, 2017 at 5:00 pm

Great info. thanks so much, also i wonder if when first starting out i could get with a small local beer brewery to see if they have any extra space and/or equipment they could rent me as I’m getting started? Maybe just making enough of my own Kombucha to sell at the local farmers market to start with?

Reply
admin says:
March 15, 2017 at 8:34 pm

Might be a good idea.

I would start at the local farmer’s market and test your product first. As the scale is much smaller, you could do this at home first (probably need a few 5 gallon brew containers initially). If you see positive results, then scale — contacting a brewery might be a good idea as some of the equipment used will be similar.

Reply
Annette says:
June 8, 2017 at 4:35 am

Thanks for the post! Can you comment on the type of cleaners that are used to clean and sanitize equipment and bottles in a commercial kitchen. Considering most Kombuchas in the market are USDA certified organic, there is a certain integrity of the kitchen that is kept to insure safe cleaners. Would you know which are acceptable for a brewery?
Many thanks in advance.

Reply
admin says:
July 6, 2017 at 12:42 am

I use pure vinegar. You could use some organic soap/detergent. However, I don’t really brew commercially at this point, so I can’t give you a recommendation what’s used for that. I’d look at what’s used for organic beer brewing and do the same.

Reply
Lewis says:
January 31, 2018 at 2:30 am

I would use StarSan for sanitizing and PBW for cleaning. Both of these products can be found at a local homebrew shop or online and both are what homebrewers and commercial breweries use.

Reply
Jacob says:
March 11, 2019 at 11:32 pm

Star San is a sanitizer that is safe to use with kombucha brewing. it is popular with home brewing beer and is relatively inexpensive!

Heres a link:

https://www.amazon.com/gp/product/B01467UGN8/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

Reply
Heylin says:
August 7, 2017 at 12:12 am

Can you please explained to me the second fermentation process you are describing here: ” to do your second ferments en mass, so ass to reduce rebottling time. For this, you will again need some large glass containers, but in the case of the second ferment they must be able to seal properly”
I thought the second fermentation is done when you add the fruit to the bottles and sealed them. So commercially done you do the second fermentation first and then bottle it?

Reply
Daniela Klein says:
August 8, 2017 at 3:47 pm

Hi there,

Yes, more practical than doing the second ferment within the bottles. Most consumers don’t like ‘bits’ in bottled drinks. There is also less chance of explosions happening or alcohol build once the finished bottled has left your premises.

Reply
eugene says:
July 3, 2018 at 2:43 pm

If doing a 2nd ferment en mass, can I achieve natural carbonation like in home brew kombucha?
Do most commercial breweries 2nd ferment en mass?
If so, must they force carbonate their brew to achieve fizziness?
Thanks Daniela, great article.

Reply
Nazif Burkhanov says:
August 20, 2018 at 6:09 pm

Can you give more explanation on it, 2F in a large containers, does beer ferment tank suitable for this process?

Reply
Glenda says:
October 23, 2017 at 1:59 am

Is there an specific ratio between the Scoby size and the amount of tea to ferment? Or can I use the same size of scoby for any amount of tea? I am brewing 2 gallons batches at home but I am looking to increase my production to 5 or 10 gallons.

Reply
admin says:
October 23, 2017 at 6:36 am

Bigger scoby = more culture = faster fermentation. However, you can still put a very small SCOBY (or piece of one) into severall gallons of tea and get a ferment. It may however, take longer to have a full ferment. Other factors like room temperature, amount of starter liquid, strength of starter liquid. type of tea, amount of sugar will also impact as well.

I generally will put in a couple big SCOBYs per 1 gallon container. I would start off with something like 10 – 20 SCOBYs if you are using 5 to 10 gallons.

Reply
Francisco Ortiz says:
October 24, 2017 at 4:29 am

What other advice can you all give on how or where to contact stores to sell your kombucha? Has anybody placed their kombucha brand on the shelves of any store? If so, what has been the process?

Reply
Malinda says:
October 25, 2017 at 1:17 pm

This was so very very informative and encouraging. After reading I will be trying it at home for awhile before branching out. Great job here!

Reply
Horst says:
November 24, 2017 at 4:22 pm

Hi,
After making the brew let it sit in glass covered with scoby and cheese cloth. To me the second fermintation is when i put it in the bottles with the fruit and let sit. In a week it is ready to drink. I have to filter the fruit and bits out. I guess my question is how do I do a sencond fermintation without the fruit and bits??

Reply
Melissa says:
December 17, 2017 at 11:09 pm

Can you legally brew/bottle kombucha in your own kitchen and sell it commercially on health store shelves and restaurants?

Reply
Victoria says:
January 22, 2018 at 9:30 pm

Thank you so much! This was just what I was looking for. I brew JUN (the cousin of kombucha) and it is rarely found so I would like to start brewing that commercially. One difficult thing is to measure the alcohol. I have tried different types of measuring but I am not sure how to make sure it´s properly done. Someone told me it´t trickier to measure kombucha and JUN due to the fermentation and sourness?

Reply
Val Stadick says:
January 23, 2018 at 3:48 am

I just started putting my kombucha on tap at my bookstore and labeling it as a cottage kitchen (not brewed commercially) and am looking at turning a very old kitchen space in the basement of my bookstore into a commercial kitchen. So far the demand has been huge (only a week on tap) and I am kind of freaking out about being able to keep up. Advice on this? I want to ensure that I can keep people interested and hooked without doing anything illegal. Thanks again for any advice you can give. I have just started measuring alcohol content and have labels on all the bottles.

Reply
Georgina Jacinto says:
February 6, 2018 at 9:16 am

Thank you so much for your very informative post.
I was wondering if you have seminars on how to start a Kombucha microbrewery. If not, do you where I could go to? Thank you so much.

Reply
Georgina Jacinto says:
February 6, 2018 at 9:17 am

Thank you so much for your very informative post.
I was wondering if you have seminars on how to start a Kombucha microbrewery. If not, do you ‘now where I could go to? Thank you so much.

Reply
Kevin Santos says:
February 28, 2018 at 5:30 pm

Thanks for the awesome post! I plan to open a beer brewey/ fermentery that also offers other fermented goods. I can’t seem to find anywhere about canning kombucha (in 12oz, 16oz, or 32oz aluminum cans). Is it possible to can kombucha? Can I do this on the same canner as my beers? Is there still a risk of explosions? Any advice will go a long way! Thanks in advance!

Reply
Robert says:
March 12, 2018 at 7:40 pm

Safety issue concerning “garden hose” for siphoning. Most garden hoses are not food grade approved and may contain substances not fit for human consumption.

Best to get food grade tubing from a homebrew or winemaking supplier.

Reply
david vepkhvadze says:
March 20, 2018 at 3:43 pm

thank you for very interesting tips. please, tell me where can i find industrial equipment for kombucha brewing

Reply
Lori Rowin says:
March 28, 2018 at 6:46 pm

Is it possible to keep it in a keg under pressure?

Reply
Karita says:
April 24, 2018 at 2:52 am

Thank you so much for your information, I have started a commercial Kombucha company a year and some ago and going well, but dealing with some issues, is there anyway we can talk in private? thank you kindly

Reply
Nayade Bravo says:
April 24, 2018 at 6:54 pm

Hi! Thank you for the great info. One of my questions was answered: I can put more than one scoby if I am going from 1 gallon to 5 per example. Now, can I start a big batch (13 gallons) with vinegar instead of regular kombucha starter? I need to start a big batch and I don’t have starter left. How much would you use for this container size? Thank you!

Reply
Cheryl says:
May 8, 2018 at 6:06 pm

How do commercial brewers stop scoby/“ooglie” growth once bottled?

Reply
Kris says:
May 9, 2018 at 2:58 pm

I have started a small kombucha business in SWFL. I’m looking for a partner to help me expand. If interested, email me [email protected]

Reply
Anthony says:
June 20, 2018 at 11:37 pm

are you kidding me? you are seriously suggestion a garden hose and plastic bottles? the author cleary does not have experience in kombucha, but is probably just some ghost writer that searched online for info

Reply
ellen says:
July 14, 2018 at 6:48 pm

You said “ass” instead of “as.” Just a heads up!

Reply
Gerald says:
July 29, 2018 at 7:42 pm

Am in Uganda Africa doing it commercially wanted to know the preservative I can use to mantain same test for a long period of time.My market prefer it still sweet

Reply
AB says:
August 11, 2018 at 3:22 pm

I have been making kombucha at home in glass vessels successfully. Now I want to make it in 240L SS 304 grade Speidel tank which I am getting very cheap from somebody. Only issue I see is that the diameter of the tank is 550mm and the lip opening in the top center is 220mm. So will 220mm width be enough to provide sufficient oxygen for the Scoby ? Most of the kombucha tanks I saw have openings equal to the diameter so I am little confused. Please guide.

Reply
Alyssa says:
August 22, 2018 at 9:55 pm

Hello!

Are there any licenses required to start selling at a local farmers market? I have tested my alcohol levels and will keep it below .5%, but other than that, do I need any other licenses?

Reply
PAULA ANDREA PUERTO says:
November 2, 2018 at 2:09 pm

Hello, my husband and I are interested on opening a Kombucha brewery (in Colombia South Amrica), he started making kombucha a year ago and of course has a lot of questions, do you give some workshops for this matter or know where can we go to really understand and have a solid base to start a commercial brewery?

Thanks for your attention.

Reply
Santiago says:
May 10, 2019 at 3:22 pm

Hi, thanks for this helpfull articule! do you know or have any información about the rate the hydrometer should show related with the sugar for having a save bottling for sale?
Thanks a lot!

Reply
Andrew says:
May 10, 2019 at 7:27 pm

Looking to start a kombucha business in Kentucky. We would be making all the kombucha with less then .5 abv. Can you tell me what licenses and certificates I would need to obtain? Anything would help thanks.

Reply
Astrid says:
May 15, 2019 at 1:37 pm

I always get yeast in my finnished bottles. Do you have any tips in how to make this not happen? Do i second fermentate to short?

Reply
Iñigo Aguirre says:
May 18, 2019 at 9:15 am

Very interesting post. Im going to make my own batch with a small beer brewery. Do you know if is it possible to buy kombucha industrial recipes? So I dont need to make all the commercial scale process. Thank you veey much

Reply
Mali says:
May 22, 2019 at 4:59 pm

Hi,
I’m interested in affordable options for testing the types and concentration of probiotic cultures in my finished product, do you have any recommendations for affordable lab services or testing kits?
Thanks for the valuable information.

Reply
Cassie says:
June 23, 2019 at 4:35 am

Thanks for the great information! I’ve been told by many friends I share my kombucha with that I should start selling… Hoping to get something going soon!

Reply
Thomas Scholey says:
July 2, 2019 at 6:32 pm

if im making kombucha that is less than .5% what type of license do i need?

Reply
Milt says:
August 21, 2019 at 4:27 am

I brew my kombucha with fruit in the primary ferment and then separate the fruit from the juice…the juice being kombucha and the fruit becomes chutney. The problem is the kombucha has lots of gunk and filtering with coffee filters or cheesecloth is not working. Is there a better method of filtering…I’m making 2 gallon batches

Reply
Brian Mac Sambo says:
December 20, 2019 at 4:42 am

Highly educative and very helpful for a starter. What are the recipes (Water: Sugar:Tea Ratios)?

Reply
Vinko Josip Vukman says:
March 15, 2020 at 6:22 pm

Thank you so much for this informations ! (sory for my english)

Reply
Matt Baron says:
April 20, 2020 at 5:45 am

Thank you for this wonderful info. I’m just starting out, learning how to create Kambucha and yet there is much to learn, we’re having a wonderful time doing it.

Reply

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Hi, I'm Ben and I Love making Kombucha, drinking it, experimenting with it and teaching other people how to make it. This is my site about all things Fermented Foods (Kombucha, Kefir, and Cultured Veggies) and health related. Come browse around and learn how to start culturing your own foods!

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  • The Ultimate Guide to Figuring Out if Your Kombucha…
  • How To Divide A SCOBY (Remove Baby from Mother)
  • How to Create a Kombucha SCOBY Hotel (to Store Extra SCOBYs)
  • What To Do If Your Kombucha Has Mold
  • How To Make Second Ferment Kombucha (And Why You…

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The Ultimate Guide to Figuring Out if Your Kombucha SCOBY Has Mold (or NOT)

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Top 15 Best Kombucha Flavors: Recipes Guaranteed To Blow Your Tastebuds

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