Home > SHOP > Specialty Barrels & MORE > Kombucha Barrel >

20 Liter Oak Kombucha Barrel

Alternative Views:

Regular Price: $224.95

On SALE Today: $174.95

Savings: $50.00

Product Code: KOM20L

Qty:

Laser Engraving Options

Overview

An all wood oak barrel adds a nutty, buttery flavor and additional
tannins to the ferment. Each year the beneficial probiotic bacteria and yeasts
impregnate the wood, over time each cask develops a unique character of heath
and flavor. There has been considerable discussion regarding what to make
kombucha tea in. Plastic is affordable and versatile. But many claim that the
kombucha leaches toxins. Even ceramic used for centuries has fears of lead
poisoning. Glass is considered the best by “experts” yet glass may contain
impurities as well that may be yet leached by an active ferment. Hard woods,
like American Oak or French Oak really stand-alone. Here the actual leaching
process of an active ferment is encouraged and studied.
Different types of Brewing Methods
Batch brew is a great starting point for some Kombucha
newbie’s, especially if they are not sure that homemade Kombucha is for them or
if they only want a few glasses of Kombucha a week. For those who really enjoy
having the homebrewed Kombucha around or have already hooked their family,
Continuous Brewing streamlines the process, allowing the brewer to make a lot
more Kombucha a lot more easily. Ironically, Continuous Brew is the method most
akin to the ancient way of brewing Kombucha and offers several benefits to our
modern way of living:
Reduced Mold Risk – When employing the Batch Brew method,
the SCOBY (symbiotic culture of bacteria and yeast) moves from batch to batch
of sweet tea. The CB method eliminates almost all handling of the SCOBY culture
except for the occasional cleaning of the vessel, resulting in much lower
contamination risk.
Deeper, Richer Brew – Though un-bottled Kombucha will tend
to grow tarter by taste, Kombucha works in cycles. The first cycle completes at
roughly the 15 day mark. As the Kombucha continues to ferment, other healthy
acids are then expressed at the 30 day mark. In a batch brew method, waiting 30
days may yield a Kombucha too tart to drink. With CB, you have all stages of the
fermentation process present but the flavor is tempered by the addition of the
sweet tea.

For brewing Kombucha - oak is the only way to go. These versatile specially designed upright oak barrels work great. They come complete with a low profile stand, all-wood spigot and for easy access into the barrel, a 6" hole drilled in the head.

Share your knowledge of this product. Be the first to write a review »