Filtering Kombucha to extend the shelf life

[bcr...@gmail.com]

Hi,

I'm a home brewer considering whether to start a commercial venture. I was wondering whether there is any benefit to filtering kombucha to remove as much yeast as possible before bottling it. The thinking behind this is by removing the yeast, you could slow down the production of alcohol and extend the shelf life of the product (lengthen the time it takes to become too acidic)

Any advice around this subject?

Ben

[Jared Englund]

Hi Ben,

Yes filtering would reduce yeast and also sediment that holds oxygen, both things would increase your shelf life.  Bacteria would not be filtered out, so still very probiotic.  However this may mean that your Kombucha could not be used to start a new culture since yeast are required for that.

[bcr...@gmail.com]

Thanks Jarud,

I appreciate the feedback. Any advice on the specifics of filtering? Are there filtering machines that are commonly used for kombucha?

Ben

[Jared Englund]

Any method that works for filtering beer will work for Kombucha, so long as any metal parts are 100% stainless steel. 
Here's a basic one that works with corny kegs for around $50

[ianceppos]

Jared,

You have mentioned in previous posts that you remove the SCOBY from your SS fermenter, skim off the dead yeast that rises to the top before allowing the brew to settle prior to siphoning off to bottle or keg. How long does the settling process typically take with the Scoby removed prior to siphoning off?
When I have removed the Scoby and Tried this, I will come back to my SS fermenter and the brew will have a strong Wine smell, my concern has been it is converting to alcohol or something without the Scoby. It typically tastes fine, but I don't know the science behind it. Any thoughts?
Ian

[Jared Englund]

Removing the SCOBY 1-2 days ahead will help the remaining alcohol.  The alcohol is at the top and exposes to oxygen better when the SCOBY removes.  The oxygen converts it to acid which is what you want.