Daniel is a really inspiring guy , who exposes his *kambhchian* passion without keeping any business secrets , and his smiling face reveals his enthusiasm in this small business. Keep it up Daniel ! Anand from Mauritius
Love this!! I’ve been home brewing for a while and was so curious how kombucha is made in large batches/commercially. Thanks for showing every part of the process, even the whole house water filter!
I've watched this video twice because it's one of the bast videos I've seen about starting a kombucha business. Thank you for the time and effort that went into making it!
Love this video! I started brewing kombucha at home this year and it's definitely my new favorite hobby. Thank you so much for showing the whole commercial brew process with detailed info! So happy I clicked! Inspired by Daniel and his passion!!!
I love this video, big space and well organized, it was useful for me to do some changes in my process, i have a little one in south america but need more improvements to support more demand. Thanks for this video
@@TheFarmacy Absolutely , we are setting up a Kombucha business here in Germany and we want are going the traditional way to preserve the health and nutritional value of Kombucha and not focus only on massive industrial output. So it's great to see others out there, successfully doing the same !! Thanks again and good luck with everything!
I'm so glad you've gotten to watch! Daniel is seriously the nicest, hard working yet laid back guy ever. Thanks so much for watching, and stay tuned we will soon have a kombucha "How To" from Daniel too!
2 года назад+1
Waawwww... My dream! To have my Kombucha factory!!! Congratulation guys!
you said you cold brew .. do you mean you just dip the team bags in the water without any heat? how does it extract the tea flavor, oils, ...? just by sitting in the water?
Glad I saw this. I get kombucha from Wild Hare in longwood on tap and did not realize this is the brewer for it until I noticed the flavors and they are in the same area.
Brian at Short Circuited Brewers has a video all about that flow meter and installation. ruclips.net/video/6-gJct83VoY/видео.html Cheers Bryan Jenkins!
Keg washing is a manual, but very detailed process. We got the process down efficiently! We use a DIGITEN flow meter and it was fantastically! Very accurate.
Hi there I'd like to find out something. My self and my business partner have been using Glass to ferment our Kumbuchu. My question is doesn't the metal you use to ferment give off a different taste to the liquid?
Maybe I didn’t realize but I think you didn’t talk about temperature fermentation. How they keep temperature under control? I guess it’s important to fix a temperature over the fermentation long.
Awesome video. I'm an engineer in georgia and have been home brewing for about a year. My wife and I have applied for an LLC and have started the process, but recently found out that you cannot sell from your house. How did you make that first step into commercial brewing? What were some pitfalls that you have come across?
To start you need to either rent or build a commercial kitchen. Then you usually have to go through GAPS training and have your local extension office come in and witness you make your product and they test here in Kentucky (and probably all places in US) that your alcohol content is below 1%. (If you are making hard booch it will need to go to the federal level and you will be looking at tons of hoops for liquor licence I believe.) Hope this helps! First place to start is to contact your local extension office or food safety branch. Get a list of commercial kitchens that are rent-able, then call around. You need a place that has storage for kombucha, since it has to ferment. Hope this helps.
I like the cold brewing ideai - however here our tap water is at 4'C so we need to heat the water anyways... so we heat about 20% of the water to 80'C to infuse our tea, then we blend with 4'C water so we have the erfect temperature to pitch our starter culture. good to see some other companies making good stuff !
Hey, great video! I was just wondering, how do they stop the fermentation to keep the final alcohol percentage within legal limits? From brewery to shop it will still brew even when kept in fridge. Do they filter or pausterize?
They do not filter nor pasteurize. They developed a series of natural brewing techniques to favor the bacteria and control the yeast, both of which help to reduce alcohol production. Thanks so much for watching!
Hi Gadescu, we keep the alcohol down by favoring the bacteria growth (vs yeast). We clean out the container between every batch and start with very strong, clear starter. This helps keep alcohol down and promotes a clean, crisp flavor!
Hey there! Love the video. Keep it up :) One question. He said, that he second ferments the Kombucha in the kegs and puts them into the refrigerator... But on low temperature there won't be any fermentation at all, or am I wrong? Greetings :)
Hot water heaters and RO systems are very popular in my state not too expensive for a super nice water heater similar to this guys got is like 1200-1500 bucks
The pellicle isn't the scoby! I'm happy to see this updated video, and fingers crossed I can join the ranks of professional kombucha brewers at some point in time!
You're teaching me something here! I've literally never heard the work pellicle before and I've been doing this a long time :) Please elaborate! Thanks so much for watching this new video, sounds like you are already well on your way to being a Kombucha Master.
@@TheFarmacy A pellicle is common in the brewing industry when using mixed cultures to ferment beer. Typically a collection of wild yeasts (Brettanomyces variants), brewing yeasts (Saccharomyces) and Bacteria (Pediococus/Lactobacillus etc). These ferments also create acidity but we want more lactic acid derived acidity rather than acetic although that does exist to a degree in various Flanders Red Ales.
@@TheFarmacy all the misinformation aside in this world, the pellicle is the cellulose biofilm made by the scoby (the symbiotic culture of bacteria and yeast). Now, the pellicle will have some bacteria and yeast in it, which is where the confusion arises. You can even start a brew with just the pellicle but as you know this is slow and inconsistent. A proper starter consists of the true Scoby, which is the kombucha itself. I’d be happy to share some of the science, you already know the art! ;-) let me know!
Wait I thought you where only allowed to ferment Kombucha in glass and yet I see big stainless steal tanks. What's up with that? I also was told not to use frozen fruit in the second fermentation yet this guy does. So all these rule I hear may not be true.
Sauerkraut does not require a starter, i make 3 qts a month. neither does Kombucha, it takes longer to ferment the 1st batch but you dont need a starter.
carbonating the kombucha is like carbonated soft drinks... creates acidity.. not good.. best to leave it naturally carbonated by the fermentation process... but it's a commercial product so that's the downside
Remember being a teenager with new shoes and you had to scuff them up because everybody made fun of you? That's what this guy needs to do with his teeth.
Well, I'm definitely not a pro, but will keep that in mind next time and try to keep the "likes" to a minimum ;). Thanks for watching, glad you liked the video! We just posted a tutorial by the same guy on how to make your own if you wanna give it a watch too!
Daniel is a really inspiring guy , who exposes his *kambhchian* passion without keeping any business secrets , and his smiling face reveals his enthusiasm in this small business. Keep it up Daniel !
Anand from Mauritius
@The Farmacy Thank you for taking the time to do this tour. Love the enthusiasm and passion that Daniel has. I have to check out your place now 🙂
Love this!! I’ve been home brewing for a while and was so curious how kombucha is made in large batches/commercially. Thanks for showing every part of the process, even the whole house water filter!
Thanks so much for watching and happy brewing!
I've watched this video twice because it's one of the bast videos I've seen about starting a kombucha business. Thank you for the time and effort that went into making it!
Love this video. Very insightful and absolutely love it!
Thanks so much for watching and glad you love it!
Very cool to see! Thanks for sharing this!
Thanks so much for watching!
Thank you for sharing. Lovely success story and good luck to Daniel going into the future with his Kombucha brewing. Greetings from South Africa.
Love this video! I started brewing kombucha at home this year and it's definitely my new favorite hobby. Thank you so much for showing the whole commercial brew process with detailed info! So happy I clicked! Inspired by Daniel and his passion!!!
Thank you for tuning in!
What are your favorite home brew flavors? I like pineapple, grape and peach.
Love this video. Thank you
Thank you for watching and happy brewing!!
Thanks for this video!
Love this guy. His passion, enthusiasm, drive to make better Kombucha and his smile is priceless. Good luck to him!
Thanks so much! And you've hit the nail on the head, he is the nicest guy, and genuinely loves what he does. SO glad that comes through on the video!
"it is the same carbon dioxide molecule".......... really that was smooth and flew over most peoples heads. He is truly a salesman.
Is it different?
@@josephmoonjely5729nope
Love this ❤best wishes
Great, love it !
I love this video, big space and well organized, it was useful for me to do some changes in my process, i have a little one in south america but need more improvements to support more demand. Thanks for this video
Thanks for this Video, fantastic work, great vibe and I love that you brew the traditional way! Greetings from Berlin and all the best!
Thank you so much! And yes, Living Vitalitea does this the right way!
@@TheFarmacy Absolutely , we are setting up a Kombucha business here in Germany and we want are going the traditional way to preserve the health and nutritional value of Kombucha and not focus only on massive industrial output. So it's great to see others out there, successfully doing the same !! Thanks again and good luck with everything!
Thank you!
Looks good. Awesome video
Thank you for watching!
Thanks a lot I have a question how do you preserve your kombucha when packed ?
Also this channel is SO COOL I'm so glad I found it!
Thanks so much for watching and so glad you found us too!
whoa.great tour
thanks so much for watching!
what a fascinating video. Daniel seems like a great entrepreneur. Love his passion, innovation and business mindset!
So glad i bumped into this video, thanks! So cool knowing Daniel is Brazilian like me. (Brazilian flag at the end + drums)
I'm so glad you've gotten to watch! Daniel is seriously the nicest, hard working yet laid back guy ever. Thanks so much for watching, and stay tuned we will soon have a kombucha "How To" from Daniel too!
Waawwww... My dream! To have my Kombucha factory!!! Congratulation guys!
Do you have some video how brewing and falvoring process going at home ?
Very cool facility and business. Thanks for giving us an inside look, well done! Been a home brewer now for about 4 years.
How does Daniel measure the Alcohol content in his Kombucha?
Daniel is a great success story and his set up is awesome and aspiring ... thanks bro
We agree, he’s an awesome guy and awesome business!
you said you cold brew .. do you mean you just dip the team bags in the water without any heat? how does it extract the tea flavor, oils, ...? just by sitting in the water?
Glad I saw this. I get kombucha from Wild Hare in longwood on tap and did not realize this is the brewer for it until I noticed the flavors and they are in the same area.
Yes! Lots of local shops source his booch around here. It's the best! Glad you got some ;)
Yes! Wild Hare is one of our favorite and longest customers!
Lovely tour.
Thanks for watching!!
@@TheFarmacy need support on making kombucha, what pH to be maintained before fermentation and after fermentation.
Thank you. This is good.
‘One of our trade secrets’… proceeds to tell the trade secrets 😂
What brewing system does he use to brew? Electric, gas?
Amazing 🎉
"Is very high vibration" xd
I just ordered my first scoby. I’ll have it in a couple days. Next I’ll be getting kefir grains.
We sell his Kombucha at our kava bar! I absolutely love his product! Very clean and always fresh taste! We are in Tampa, FL Indica Cafe ❤️
So glad you’ve got the good stuff! We love it too!
What a cool dude. I want a freaking kegerator in my home. How dope
I have a question: since they are cold brewing all their tea, they only need the hot water supply for cleaning purposes, right?
Hello, I know this is random but do you know how to package kombucha for longer shelf life without refrigeration? Thank you
Only way would be to pasteurize but that would also kill the probiotics
This video was amazing! Two questions: what is that awesome water flow meter called and how does he clean all those kegs efficiently?
Brian at Short Circuited Brewers has a video all about that flow meter and installation.
ruclips.net/video/6-gJct83VoY/видео.html
Cheers Bryan Jenkins!
Keg washing is a manual, but very detailed process. We got the process down efficiently! We use a DIGITEN flow meter and it was fantastically! Very accurate.
Hi there I'd like to find out something. My self and my business partner have been using Glass to ferment our Kumbuchu. My question is doesn't the metal you use to ferment give off a different taste to the liquid?
Hi, not at all. Stainless Steel we use is food grade and does not react to the kombucha. It's high quality! Cheers
Thank you for the answer Daniel! You’re amazing
Maybe I didn’t realize but I think you didn’t talk about temperature fermentation. How they keep temperature under control? I guess it’s important to fix a temperature over the fermentation long.
Hi, we control the temperature using the AC and heater system inside the warehouse. We keep it between 65F and 88F.
Wow amazing. Daniel is a great man, passionate, and a low key genius. Love this Kombucha!
Awesome video. I'm an engineer in georgia and have been home brewing for about a year. My wife and I have applied for an LLC and have started the process, but recently found out that you cannot sell from your house. How did you make that first step into commercial brewing? What were some pitfalls that you have come across?
To start you need to either rent or build a commercial kitchen. Then you usually have to go through GAPS training and have your local extension office come in and witness you make your product and they test here in Kentucky (and probably all places in US) that your alcohol content is below 1%. (If you are making hard booch it will need to go to the federal level and you will be looking at tons of hoops for liquor licence I believe.) Hope this helps! First place to start is to contact your local extension office or food safety branch. Get a list of commercial kitchens that are rent-able, then call around. You need a place that has storage for kombucha, since it has to ferment. Hope this helps.
I like the cold brewing ideai - however here our tap water is at 4'C so we need to heat the water anyways... so we heat about 20% of the water to 80'C to infuse our tea, then we blend with 4'C water so we have the erfect temperature to pitch our starter culture.
good to see some other companies making good stuff !
Hey, great video! I was just wondering, how do they stop the fermentation to keep the final alcohol percentage within legal limits? From brewery to shop it will still brew even when kept in fridge. Do they filter or pausterize?
They do not filter nor pasteurize. They developed a series of natural brewing techniques to favor the bacteria and control the yeast, both of which help to reduce alcohol production. Thanks so much for watching!
good question. Never pasteurize as it kills the bacteria. Filter or keep in a cool temperature. That is the way i do
Hi Gadescu, we keep the alcohol down by favoring the bacteria growth (vs yeast). We clean out the container between every batch and start with very strong, clear starter. This helps keep alcohol down and promotes a clean, crisp flavor!
I keep my alcohol level down by not adding more sugar than I need, but then I got my intro to brewing by making wine.
fine as a wine
agreed!
Wish you all the best from Dubai
Thanks for watching!
i do it in glass jar,can i make kombucha in stainless steel vessel???
Very good tour
But we have not seen the flavoring stage
Hey there!
Love the video. Keep it up :)
One question. He said, that he second ferments the Kombucha in the kegs and puts them into the refrigerator... But on low temperature there won't be any fermentation at all, or am I wrong?
Greetings :)
no fermentation at all, its not for secondary fermentation, its just for flavouring
or maybe it ferments a little, but just a little because of temperature..
Thank you for the reply, and yes it’s just for flavor!
Thanks!
@@TheFarmacy thanks a lot for this video. I have one question. how does he ferments f2 process, can't understand :(
Hot water heaters and RO systems are very popular in my state not too expensive for a super nice water heater similar to this guys got is like 1200-1500 bucks
thanks for the info! That sounds like a great way to go.
The pellicle isn't the scoby!
I'm happy to see this updated video, and fingers crossed I can join the ranks of professional kombucha brewers at some point in time!
You're teaching me something here! I've literally never heard the work pellicle before and I've been doing this a long time :) Please elaborate!
Thanks so much for watching this new video, sounds like you are already well on your way to being a Kombucha Master.
@@TheFarmacy A pellicle is common in the brewing industry when using mixed cultures to ferment beer. Typically a collection of wild yeasts (Brettanomyces variants), brewing yeasts (Saccharomyces) and Bacteria (Pediococus/Lactobacillus etc). These ferments also create acidity but we want more lactic acid derived acidity rather than acetic although that does exist to a degree in various Flanders Red Ales.
@@TheFarmacy all the misinformation aside in this world, the pellicle is the cellulose biofilm made by the scoby (the symbiotic culture of bacteria and yeast). Now, the pellicle will have some bacteria and yeast in it, which is where the confusion arises. You can even start a brew with just the pellicle but as you know this is slow and inconsistent. A proper starter consists of the true Scoby, which is the kombucha itself. I’d be happy to share some of the science, you already know the art! ;-) let me know!
My Kombucha is way too carbonated. I have adjusted the co2 with no results.?
🙏💜beautiful people
Do they pasturize before they bottle it off?
The kombucha is not pasteurized, which preserves all of the live beneficial bacteria!
say hi from indonesia,, oh damn after watching this i wanna make my own kombucha
When they add starter do they also add a SCOBY?
Yes, the SCOBY is in with the starter! And the fresh tea.
We no longer add scoby to our new batches, only the starter!
He owned that interview.
wait so are they just cold-brewing green jun tea?
Is it safe to use metal tanks?
Yes it is safe to use food grade stainless steel :)
Place of Great Osho
Are these metal drums? I believe one should use only glass or food grade plastic ! Isn’t it?
Food grade stainless steel are perfectly safe for kombucha brewing. We use open top "wine fermenters"... very good quality.
Oooh he just taught me that everyone that thinks its made of mushrooms are wrong. I think the key is in the fungus
is it good for health
Yes it is!
No, it's not good for health. I drank it once and I died.
Daniel is really really handsome ♥️
Could you use a 10% savings on your next apparel order? T-shirts, polos hats, etc. We can make it possible for you.
BTW, I love your products!
And how is stainless steel doesn't kill scoby?
Forced carbonation?
Wait I thought you where only allowed to ferment Kombucha in glass and yet I see big stainless steal tanks. What's up with that? I also was told not to use frozen fruit in the second fermentation yet this guy does. So all these rule I hear may not be true.
adaptogens are the key to long term health
Sauerkraut does not require a starter, i make 3 qts a month. neither does Kombucha, it takes longer to ferment the 1st batch but you dont need a starter.
The secret sauce is the high vibration filter
As a plumber I can tell u that’s not enough filtration for something that big
play at 1.25 speed
That’s probably a great idea!
"Crazy virus junk" lmao
That pretty much sums it up 😂
Is Kombucha allowed to touch the metal? As far as I knew ... such a thing is not allowed. Thank you !
food grade stainless steel is fine
@@4seenJourney Thank you 🙂
thanks for the answer!
You're most welcome :) @@TheFarmacy
Does Kombucha whiten your teeth? 😂
Daniel does have amazingly white teeth! LOL
Only if it's a dentist.
Wow, este cara é brasileiro? 🤣
I love smart CEO's. He has done the research. So inspiring. 🥰
carbonating the kombucha is like carbonated soft drinks... creates acidity.. not good.. best to leave it naturally carbonated by the fermentation process... but it's a commercial product so that's the downside
Remember being a teenager with new shoes and you had to scuff them up because everybody made fun of you? That's what this guy needs to do with his teeth.
veery white teeth..
Actually the C stands for culture, not community
Also, those kind of filters don’t remove chlorine.
You have that bad habit of saying "like" constantly. Not good for an interviewer. But nice video with good information.
Well, I'm definitely not a pro, but will keep that in mind next time and try to keep the "likes" to a minimum ;). Thanks for watching, glad you liked the video! We just posted a tutorial by the same guy on how to make your own if you wanna give it a watch too!
can you not wear such informal clothing when doing tours etc? looks like complete amateur.
Wtf?
@@xdoveinthedark?
lol no one cares :)