It is where the natural fermentation process take place and the SCOBY/SCOBAY (Symbiotic Culture of Bacteria & Yeast) is introduced to. Primary fermentation start and last 1 to 3 weeks. The SCOBY work to creating delicious kombucha flavor profile during this period.
SKE kombucha fermenter adopts large diameter and top open design, guarantees the contact surface of SCOBY and atmosphere is large enough, so that SCOBY have adequate oxygen to utilize in the fermentation period to reduce working time, at the same time to avoid alcohol produced. Single wall keep the kombucha liquids have the same temperature as ambient, as well as help brewers reduce the cost burden.
Flavorings such as fruit flavors or spice flavors, will be mixed in during the secondary fermentation stage.
Forced carbonation means injected and dissolved extra food grade carbon dioxide into kombucha to make the kombucha have more fizzy taste, the finishing tank is made to be a pressure tank with cooling jacket and PU-foam insulation, high pressure(1-2bar) and low temp(around 5℃) helps short the time.
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