Troubleshooting at Scale: Fixing Off-Flavors, Fermentation and Carbonation Issues in Commercial Kombucha
Scaling kombucha production from small batches to high-volume operations presents unique challenges that can compromise quality, consistency, and profitability. Even minor issues—off-flavors, stuck fermentations, mold or pellicle abnormalities, and carbonation problems—can be magnified across hundreds or thousands of liters, leading to significant waste, product recalls, and brand damage. By exploring root causes and professional-grade fixes—from […]