Filtration Systems

Filtration Systems play a crucial role in the production of Kombucha, ensuring clarity, stability, and safety of the final product. Here are some key points to understand about filtration systems:

• 50 micron: This filter removes all visible sediment from the Kombucha, resulting in a clearer and visually appealing beverage.
• 5 micron: This filter is effective in removing most yeast particles, helping to stabilize the product and prevent excessive yeast sedimentation.
• 0.5 micron: This filter is designed to remove all bacteria from the Kombucha, ensuring microbiological safety.
• 0.45 micron and lower: Filters in this range are considered “sterile filtered” according to the Kombucha Code of Practice, providing the highest level of microbial control.
• 60-70 micron: These filters are effective in removing larger particles without affecting the flavor of the Kombucha or significantly impacting its alcohol by volume (ABV) content.

Many Kombucha brands employ a combination of filtration processes, such as 1 micron and 5 micron filtration, to remove excess yeast and limit alcohol formation during storage and transit. However, it’s important to note that filtration can alter the flavor profile and fizz factor of the brew, as yeast contributes to both. Kombucha brewers are encouraged to consult with filtration system vendors to determine the most suitable products for their brewing needs.