Starting a kombucha business: from kitchen to commercial

How kombucha is made

Sweetened tea is inoculated with a culture of yeast and acetic acid bacteria, often called a SCOBY, plus some finished kombucha as a starter. The yeast makes alcohol and carbon dioxide. The bacteria turn some of the alcohol into acids. The liquid becomes tart over about one to two weeks, depending on temperature and the style you want.

Warm rooms ferment faster. Finished kombucha is typically acidic, around pH 2.5 to 3.5. Measure it, record it and ask your regulator what limits apply.

Tea quality changes the flavour. Black, green and blends each give a different character. Sugar level affects how much alcohol and acid develop. Keep the recipe fixed once you have a taste you like. Change one thing at a time.

Second fermentation is where flavour goes in. Fruit, ginger or herbs are added to the finished brew, which then ferments further to make carbonation. It is also where alcohol and pressure rise fastest, so control time and temperature closely.

The alcohol question

Because yeast ferments sugar, kombucha always contains some alcohol. Many countries set a threshold, often 0.5 percent ABV, above which a product is treated as an alcoholic drink with different licences, taxes and labels. Bottle conditioning and second fermentation with fruit can raise alcohol. Check the rules where you plan to sell. Test every batch.

Test with a validated method. Home hydrometers do not read alcohol well in a liquid that contains sugar and acids. Use a method suited to low-alcohol drinks. Consider sending samples to a lab at the start. Ask your regulator which testing they accept.

Consistency from batch to batch

A home brew can vary. A product on a shelf cannot. Control the tea, the sugar, the starter volume, the temperature and the time. Record them for every batch and test pH and sugar. Taste against a reference sample.

Cleanliness matters. Vinegar-like and mouldy outcomes come from contamination or neglect. Keep culture hygiene tight.

Keep the culture healthy. Retire any batch that smells off or shows unexpected mould. Sanitise vessels between batches. Staff hygiene, handwashing and clean clothing are part of food safety. An inspector will ask about them.

Equipment and food safety

Move from open jars to food-grade stainless steel or suitable fermentation vessels with covers that keep out insects and dust. Acidic liquids corrode some metals, so check that materials are suitable. Plan cleaning, a water supply and drains. Your premises will usually need food business approval.

See choosing a brewery site for how to think about the building.

Plan the flow of the room so raw ingredients, fermenting vessels and packaging do not cross paths. A small production space with a clear route from tea brewing to cooling, fermentation, filling and cold storage is easier to keep clean than a crowded one.

Packaging and pressure

Kombucha keeps fermenting in a sealed container if live yeast and sugar remain, so pressure can build. Use bottles or kegs rated for it and test for stability. Some producers filter or pasteurise to stop fermentation. Others keep it raw and refrigerate. Refrigeration through the whole chain is a cost to plan.

Read importing brewing equipment if you will buy kit from abroad.

Label what is in the bottle. Ingredients, volume, producer details and storage instructions are common requirements. A refrigeration notice is sensible if the product is live. See what a beer label must show for how label rules tend to work. Check food rules where you sell.

Keg kombucha suits cafes and bars. It saves packaging and keeps the product cold, but taps and lines need cleaning on a schedule, as with any draught drink.

Claims and customers

Do not make health claims. Many regulators treat them strictly. The evidence is not strong enough to justify a promise. Sell on taste, craft and the experience of a tart, lightly fizzy drink.

Bars, cafes and shops stock it if it is consistent and labelled correctly. Start with a few local stockists and a clear refrigerated shelf.

Be honest about growth. Doubling output means doubling tanks, cold space and time. Price for the cost of the next step, not just the current one. See starting a non-alcoholic beer brand for a similar scaling path.

Common questions

Does kombucha contain alcohol?

Yes, a small amount is made during fermentation. Many countries have a threshold such as 0.5 percent ABV above which rules for alcoholic drinks apply.

Do I need a food licence?

Most countries require a food business registration or similar for premises that make drinks for sale. Check with your local authority.

Can I sell home-made kombucha?

Rules differ widely. Check with the local food and alcohol authorities before selling anything.