I used to think kombucha was strictly a small-batch, home-kitchen endeavor. But as the beverage’s popularity soared, I discovered thriving commercial operations that produce kombucha on a large scale. The core ingredients—tea, sugar, water, and a SCOBY—remain the same, but the equipment needed grows significantly when you move to a professional setup.
Brewing kombucha commercially calls for specialized fermentation tanks, advanced filtration systems, temperature control units, CIP (clean-in-place) technology, and efficient bottling lines. These ensure consistency, safety, and a stable product at scale.
Whether you plan to create kombucha for your local café or scale up to a national brand, having the right tools is vital. Let’s explore the essential supplies, ideal containers, cost considerations, and proper storage environments for a successful commercial kombucha operation.
What Supplies Do I Need to Make Kombucha?
When I first started learning about commercial kombucha, I noticed how different the supply list looked compared to my home-brew approach. Maintaining large volumes requires robust infrastructure and more rigorous quality control.
Commercial kombucha production needs:
- Tea and Sugar (in bulk): High-quality, food-grade tea—often black or green—and consistent sugar supply.
- SCOBY and Starter Culture: Carefully managed mother cultures, tested for purity and strength.
- Water Filtration Systems: Large-scale filters or RO (reverse osmosis) systems to remove chlorine, heavy metals, or other contaminants that can harm fermentation.
- Commercial-Grade Fermentation Vessels: Stainless steel conical tanks or sanitary vessels designed for acidic environments.
- CIP (Clean-in-Place) Systems: Automated cleaning technology to sanitize equipment between batches, preventing cross-contamination.
- Thermometers and pH Meters: Continuous monitoring for temperature and acidity, crucial in large-scale production.
- Heating/Cooling Units: Jacketed tanks or dedicated climate control systems that keep fermenting kombucha within the ideal temperature range (usually around 75–85°F / 24–29°C).
- Filling and Packaging Lines: Bottling machines or keg-filling systems that handle carbonated products without losing fizz.
Why these supplies matter: In large batches, any contamination or temperature fluctuation can ruin hundreds of gallons of product. Precise measurement, consistent recipes, and robust cleaning protocols are everything. Modern breweries often rely on digital controllers to keep pH and temperature stable. This blend of precision and scale sets commercial kombucha apart from small-batch hobbyists.
What Is the Best Container to Brew Kombucha In?
At home, a large glass jar usually does the trick. In commercial settings, you might imagine steel vats reminiscent of craft beer breweries.
The best container for commercial kombucha is a corrosion-resistant stainless steel tank. It’s durable, easy to clean, and can handle the acidic nature of kombucha without leaching chemicals.
Choosing the Right Vessels
- Stainless Steel Tanks: They resist rust, withstand acidic environments, and offer excellent temperature control options with cooling/heating jackets. Clean-in-place (CIP) sprays ensure thorough sanitation.
- Plastic or Polyethylene Containers: In some pilot or budget-conscious operations, high-density food-grade plastic can be used temporarily. But plastic may absorb flavors over time and is less durable.
- Glass: Common for home brewing but impractical at scale. Though glass is non-reactive, transporting or heating large glass vessels is risky.
In large fermenters, the SCOBY typically grows on the liquid surface. There’s no problem with the SCOBY contacting steel as it’s non-reactive. Also, wide-diameter tanks facilitate airflow, essential for kombucha’s aerobic fermentation phase. Some producers experiment with oak barrels, akin to craft beer or wine. That can add unique flavors but complicates cleaning and consistency.
No matter the material, containers must comply with food safety regulations. Certification and thorough track records from reputable tank manufacturers can save time and money, as they ensure you’re meeting standards for large-scale beverages. If you’re aiming for stable, repeatable results, stainless steel is the standout choice for professional kombucha brewing.
Is It Cheaper to Make Your Own Kombucha?
When I saw craft kombucha prices climbing, I wondered if setting up a small commercial or even a modest local brand would lead to real savings—or if overhead costs would outweigh the perks.
Yes, brewing your own kombucha—especially at scale—often reduces per-bottle costs significantly. But initial investments in professional equipment, space, and certifications can be high.
Balancing Costs and Benefits
- Ingredient Savings: Buying tea, sugar, and flavorings in bulk cuts down the cost per gallon.
- Large-Volume Efficiency: Heating water, maintaining temperature, and cleaning tanks scales more efficiently than dozens of small jars.
- Labor and Overhead: Commercial rent, stainless steel tanks, CIP systems, and bottling lines require significant upfront capital. Over time, these investments can pay off if demand is strong.
- Distribution and Marketing: In a professional setting, you also need a branding strategy, packaging design, and potential distribution partnerships. These costs add up but can also lead to revenue growth.
It’s important to run projections. If you’re brewing enough volume, the per-bottle cost might dip below $0.50 (excluding labor). Compare that to store-bought kombucha that can retail for $3–$5 per bottle. The potential margins look healthy if you can secure consistent sales. However, if you’re not prepared to manage operations, distribution, or safety standards, you might find overhead eats into your profits quickly.
Where to Store Kombucha While Fermenting?
In my early days, I simply placed kombucha jars on a dark shelf at home. In a commercial environment, storage is more precise, structured, and regulated.
Store kombucha in a dedicated, temperature-controlled fermentation room or area. Keep it between 75–85°F (24–29°C) away from direct sunlight. Ensure proper ventilation and track humidity to support healthy SCOBY growth.
Setting Up an Optimal Fermentation Space
- Temperature Control: Large-scale brewers often equip fermentation rooms or entire breweries with HVAC systems, air curtains, or specialized heating/cooling to maintain stable temperatures.
- Sanitation and Airflow: Proper air filtration reduces dust and contaminants. Clean floors and surfaces prevent cross-contamination with other products, especially if you share space with coffee roasters or bakeries.
- Monitoring: Digital probes and data logging are common. They allow you to record daily changes in pH, temperature, and sugar consumption. Over time, analyzing this data helps optimize fermentation times and reduce inconsistencies.
- Lighting: Avoid direct sunlight that can alter the temperature inside stainless steel tanks or shift the pH unexpectedly. Indirect or controlled LED lighting is preferred.
Some commercial operations separate the “culturing” area from the flavoring and packaging zones. The logic is simple: less traffic means fewer potential contaminants. Once the primary fermentation is complete, the kombucha moves to secondary tanks for flavor additions or carbonation. Being mindful of each step from fermentation to bottling ensures consistent, high-quality kombucha customers will crave.
Conclusion
Scaling kombucha from a kitchen hobby into a commercial venture requires the right equipment—from stainless steel fermenters and CIP systems to bulk ingredient supplies and climate control. While the up-front investment can be steep, a well-run operation brings the promise of high-quality, cost-effective kombucha that stands out in a competitive market. With solid planning and a passion for fermentation, you can move confidently into the commercial kombucha space—offering unique, refreshing bottles that customers will keep coming back for.