open top fermenter

An open-top kombucha fermenter is a traditional vessel designed for the primary fermentation of kombucha, relying on natural air exchange to support the symbiotic culture of bacteria and yeast (SCOBY).

1. Material & Structure

Crafted from food-grade 304/316L stainless steel, food-safe glass, or food-grade plastic; it has a wide, open top (no sealed lid) and a cylindrical body with a sloped bottom for easy drainage and cleaning. Most models are paired with a breathable cloth cover or mesh screen to keep out dust, insects, and contaminants while allowing air to circulate.

2. Fermentation Compatibility

Optimized for the aerobic and anaerobic phases of kombucha fermentation—the open design facilitates gas exchange (CO₂ release, oxygen intake) that supports the SCOBY’s growth and the conversion of sugar to acetic acid. It allows easy access for adding/removing the SCOBY, monitoring fermentation progress, and sampling the brew to check pH and flavor.

3. Operational Traits

Simple to use, cost-effective, and ideal for small-batch artisanal production (home breweries, micro-kombucha brands); it typically lacks built-in temperature control, so it requires a stable ambient environment (22–28°C) or external heating/cooling tools. The open system is more prone to contamination than closed fermenters, so strict sanitization practices are essential.

4. Versatility

Supports secondary flavoring directly in the tank—you can add fruits, herbs, or botanicals without transferring the kombucha to another vessel, simplifying the production workflow for flavored kombucha varieties..

Open-Top Kombucha Fermenter