Boosting Kombucha Brewing Business with Wholesale Glass Containers

Boosting Kombucha Brewing Business with Wholesale Glass Containers

The tea family comprises several leafy and aromatic plants. They contain antioxidants, are heart and brain friendly, and even fight some cancers. Fermented teas like kombucha are even tastier and more supportive to human digestion. You can sustain kombucha brewing with premium-quality wholesale glass containers. In fact, one huge glass jar or more is perfect for kombucha brewing.

Fermented teas are an age-old attempt to preserve teas from losing their flavour. The fermentation process multiplies the antioxidant powers in tea. It also promotes the growth of healthy gut microbes. Yet again, fermented teas contain near-zero alcohol. So drinking them meets the halal and kosher standards among muslims and Jews. And kombucha is bubbly. Little wonder that kombucha and other fermented teas continue to gain widespread acceptance.

So buying wholesale glass containers for your kombucha production is cost-effective. Again, brewing kombucha in a large glass jar looks and tastes exciting.

A Brief Description of Kombucha

Kombucha has a huge patronage among the Russians, Chinese, Japanese, and Koreans. The famous beverage comes from the fermentation of sweetened tea. It could be black, oolong, white, or green tea. Kombucha has a sharp taste and produces bubbles. Historians believe it was an accidental discovery from China. It occurred during the Qin dynasty (220 BC).

The fermentation is the work of ‘symbiotic culture of bacteria and yeast’, or SCOBY.

How is Kombucha Made?

To make kombucha requires two stages of fermentation.

  • Stage 1: Basic fermentation; takes 1 to 2 weeks
  • Stage 2: Adding flavour; takes 2 to 4 days

For a 1-gallon quantity, you need the following items:

  • Clean tea towel or breathable cotton cloth
  • Sugar: 1 cup
  • SCOBY: 1 piece; there are sellers around and online
  • Starter tea/liquid: Some kombucha from the last brew, or store-bought starter liquid. Otherwise, use distilled white vinegar
  • Unflavoured tea: 8 teabags
  • Water: 4 cups
  • Rubber bands

Instructions:

  • Boil the water, and drop the teabags in it. They should infuse for about 10 minutes; then you can discard them.
  • Stir the sugar into the tea until it dissolves well. Then pour the tea into the glass jar.
  • Fill the jar to almost full with drinkable water. Leave the water to cool down.
  • Pour the starter liquid into the jar of water. Then drop the SCOBY on top in a gentle manner.
  • Cover the jar mouth with the cotton cloth or towel, and a rubber band.
  • Move the jar into a cool spot. A room thermometer can help to check if the location is cool enough. A temperature of 30 degrees Celsius and lower is suitable.
  • Leave the liquid to ferment for between 1 and 3 weeks. 2 weeks should be adequate. You should taste the brew time and again by dipping a straw in it. When it tastes neither too sweet or sour, it is ready.
  • Scoop about one cup of starter liquid from the top of the jar. You may keep it away in a clean glass bottle. It will serve the next kombucha brew. The starter liquid should supply enough bacteria and yeast culture for another batch.
  • You can add any flavouring of your choice to the kombucha. It could be herbs, blended or fresh fruits and/or syrups, or other nice flavours.

Ideal Conditions for Kombucha Brewing

Kombucha brewing requires working under the controlled conditions listed below:

Temperature

The temperature must remain below 30 degrees Celsius throughout. It starts when you put the SCOBY into the tea.

Glass Containers

The best container for making kombucha is a large glass jar. You should pair it with a stainless steel spigot for easy dispensing. This combination also ensures that the taste of the kombucha remains untainted.

Large glass jars of 1 to 5 gallon sizes are good for large-batch batch brewing. While 2 to 5 gallon jars are suitable for continuous brewing. For best results, do not choose larger or smaller jars outside this range. Again, choose deep glass jars with broad enough surface areas. But no extreme sizes. The jars should not be too tall, too short, too narrow, or too wide. You should be able to add and remove the SCOBY from the jar with ease. Jar mouths of about 5 to 6 inches wide are ideal.

Remember these while sourcing for wholesale glass containers from reliable suppliers.

pH Level

During fermentation, keep the brew at a pH level of 4.2 or below. In simple language, the kombucha should not become too acidic. Thus, the bacteria can stay alive. Controlling the acidity will also ensure the kombucha is safe for humans to drink. You can see how the kombucha is progressing in a large glass jar. But to be double sure, use pH strips to test its acidity.

Neatness/Sterilization

Needless to say, your working tools and environment have to be clean. Before you begin, sterilize your bottles and that huge glass jar or more.

Curbing Bacteria

To destroy any harmful bacteria, you must pasteurise the kombucha. It may be more effective with the kombucha in bottles. To do this, heat the brew to 82 degrees Celsius. Sustain the heat for another half-hour, then remove the drink to cool off. Most of the bacteria will die off, but some healthy ones will survive. However, adding potassium sorbate and sodium benzoate can replace pasteurization.

Refrigeration

After brewing, preserve the Kombucha in a refrigerator. The ideal temperature for preserving kombucha is 4 degrees Celsius and below. This helps to slow down bacteria growth and fermentation in the drink. It forces the acidity to stay below 4.2. While the alcohol does not exceed 0.5 percent thereabout.

Final words

Kombucha is a healthy drink - a probiotic packed with antioxidants. You can make kombucha at home or for sale with little effort. But it needs a clean, low-temperature environment and a large glass jar. For large-batch and continuous brewing, it is best to buy wholesale glass containers.

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