Even though both processes start with the same base ingredients, growing kombucha to drink and bacterial cellulose as a material require two very different timelines and operate within two very different temporalities. Kombucha for consumption needs a much shorter amount of time, whereas bacterial cellulose — often called a kombucha mother or SCOBY — requires much longer and exhausts nearly all of the sugar in the liquid, rendering the kombucha unpalatable. Having worked with both techniques, biodesigner Théo Chauvirey felt inspired to find a way to bring these two production processes together into one machine to reduce waste, improve efficiency, and inspire creativity.
Théo began researching this co-producing fermentor two years ago — along with principal investigator Ann-Louise Davidson — and has produced both a functioning prototype and an Instructable so that you can create one yourself.
From the Instructable:
“You will learn how to make your own Kombucha–Bacterial Cellulose Fermentor using 3D printed parts, elements from hydroponic cultures, and reclaimed soda bottles. This tutorial will also cover the basic principles to start your own kombucha culture and all the protocols related to the use and maintenance of the fermentor.“
Click HERE to access the Instructable and try it out yourself.