There are a wide assortment of kombucha flavors and varieties out there. At Boocha Products, we have a total of 3 fermented beverages that go through a similar process before being ready for sweet consumption.
Basically, the beverages go through 2 fermentation phases followed by a short aging period. Meantime, the drinks are never artificially carbonated and are rather, carbonated through crafted methods – with no more than 8 gallons being made at a time.
For the first phase, we apply an open fermentation process harnessing oxygen by using 8 gallon 304 stainless steel brewing equipment. Here, the majority of the sugar content is eaten away with beneficial bacteria and probiotics being formed in the process using SCOBY (symbiotic culture of bacteria and yeast).
Small bubbles will begin to brew with a subtle vinegary flavor kicking in. This phase usually takes 5 days for making kombucha and a day less for kvass and tepache.
The second phase involves a closed fermentation process. The product is filtered and air is sealed in all-glass carboys. Here, the final probiotics are built up and the final vinegar taste is materialized. The beverage’s body is fully formed in this phase.
We add a bit more artisinal carbonation to strengthen the brew. This phase lasts 4 days for kombucha and half as many days for tepache and kvass.
The third and final phase consists of aging the product. The fermented product is once again filtered and bottled. The bottle is closed for refrigerated storage for 2 days. After the end of the 2 days, the product is finally ready for sale and consumption.
What’s important to note is that for Kombucha, the primary differential is the use of SCOBY. SCOBY helps to eat away the sugar and caffeine to combust the product by merging with the tea ingredients and accelerate the fermentation process.
For Tepache (adoringly called ‘Mexican Pineapple Beer’) a key ingregient used is pineapple rind. The pineapple is scrubbed with vinegar to clean the rind of any chemical or agricultural dirt. The rind is cut off and muddled into the tea base with the fresh ground spices. The rind of the pineapple acts similar to SCOBY and the starches eat the sugar while the caffeine from the tea makes the process react faster.
Lastly for Kvass (also called Beet Kvass), the product is activated with the bottom barrel of aged kombucha. It is essentially the starch of the barrel that makes this come alive. This is a very fast activation process and the brewing here is the most technical since the use of beets are the most susceptible to oxidation and molding.
We hope we’ve shed some light into the sometimes mystical production process of Kombucha and it’s related cousins Tepache and Kvass. For best results, they should be made in large batches and with proper equipment and maintaining strict timelines.
If you would like to learn more about our products, then feel free to drop us a message or visit our shop to try out our beverages – each of which have their own unique brewing process and taste!