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Fermenter 100L Kombucha with handles stainless steel
Brand: Polsinelli
Unit: pc
Stock qty: Pre-order
Delivery time (day): 14-30
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 24% VAT.
Fermenter 100L Kombucha with handles stainless steel
Usage: Ideal for Kombucha fermentation. Built in stainless steel with flower embossed exterior for home and professional use.
Features: Rounded welded bottom for easy cleaning, threaded bushing for tap fitting, comfortable handles for moving, thick stainless steel lid with cotton, 4 stainless steel hooks for lid sealing, ½" stainless steel tap, flower embossed exterior.
Technical data: Material: AISI 304 stainless steel. Capacity: 100L. Diameter: 455mm. Height: 680mm. Wall thickness: 0.6mm. Bottom thickness: 0.6mm.
Warnings: Not suitable for direct flame contact due to welded rounded bottom.
FAQ:
I screw the tap all the way in, but it doesn't stay straight. How can I fix it?
It is not necessary to screw it all the way in. Just tighten it until the tap is straight before reaching the end of the thread.
Frequently asked questions about this product
How does the 100L Kombucha fermenter differ from regular beer fermenters?
Unlike beer fermenters with airlocks for anaerobic fermentation, this Kombucha model features a thick cotton-lined lid that allows controlled air exchange. Kombucha SCOBY requires oxygen for growth, so the breathable cotton barrier is essential. The wider body maximises the surface area for oxygenation. Additionally, this model has handles for easier repositioning, which is useful since Kombucha batches often sit for 7–14 days.
Why is direct flame contact not recommended for this fermenter?
The rounded, welded bottom design is optimised for easy cleaning rather than heat distribution. Direct flame contact can cause uneven heating and potentially weaken the welds over time. To heat liquids for Kombucha brewing (typically sweetened tea), prepare the tea in a separate pot on a stove, then cool it before transferring to this fermenter. This approach also protects the SCOBY from heat damage.
Can I scale up my Kombucha production using multiple 100L fermenters?
Absolutely. Many commercial Kombucha producers use multiple fermenters in a staggered schedule — starting a new batch every few days so that finished Kombucha is available continuously. The handles make it easy to arrange and reposition fermenters. FERMETECH can advise on a production plan including fermenter quantity, bottling equipment, and second-fermentation vessels for flavouring and carbonation.
What is the recommended cleaning routine between Kombucha batches?
Between batches, rinse thoroughly with hot water — no soap or detergent, as residue can harm the SCOBY. For deep cleaning every 3–5 batches, use white vinegar or a food-safe acid sanitiser, then rinse well with hot water. The rounded welded bottom prevents residue from accumulating in corners. Never use bleach or chlorine-based cleaners on stainless steel fermenters intended for Kombucha production.
How do I know when my Kombucha batch is ready in this fermenter?
The ½" tap allows easy tasting without disturbing the SCOBY — simply draw a small sample from below the liquid surface. Fermentation typically takes 7–14 days depending on temperature and desired tartness. Taste daily from day 5 onwards: when the balance of sweetness and acidity is to your liking, the batch is ready. An external pH meter can supplement tasting — target pH 2.5–3.5 for finished Kombucha.
| application_area | small production |
| lid_type | thick stainless steel lid with cotton, 4 stainless steel hooks for sealing |
| material | stainless steel 304 |
| product_compatibility | Kombucha |
| tap_configuration | 1 tap, front fitting, ½″ stainless steel |
| Weight (kg) | 50.0 |
| High (m) | 0.68 |
| Width (m) | 0.455 |
| Length (m) | 0.455 |
59,90 €
