Feasibility & capacity
Market, target volume, bottle/keg mix, investment and unit-cost model.
Turnkey setup
We get your kombucha brand ready for production.
From idea to first sale: capacity and investment plan, plant layout, equipment, recipes and cultures, food-safety system, staff training and commissioning.
- Weekly starter line
- 1,000 L
- Growth on the same backbone
- 6,000 L
- Typical project time*
- 4–6 months
Who it's for
From home brewing to commercial production.
Entrepreneurs launching their own kombucha brand, drinks and dairy producers adding kombucha to their range, and hotel and restaurant groups that want to brew their own.
So you don't repeat the mistakes we made building our Fethiye brewery: correct sizing, hygienic design, controlled fermentation and alcohol management.
Scope
What the project includes.
Plant layout
Flow from raw materials to brewing, fermentation, filling and cold storage; floors, drainage, ventilation.
Equipment
Technical specification, sourcing, installation and connections — one point of contact.
Recipes & cultures
Product development, standardised culture and starter management, flavour recipes.
Food safety & permits
HACCP plan, cleaning procedures, labelling; guidance through food-business registration/approval.
Training & commissioning
Trial batches, CIP validation, team training and remote support during the first months.
Process
Five stages to production.
- 1
Discovery
Your goals, premises and budget; a visit to our Fethiye brewery.
- 2
Design & offer
Capacity plan, layout, equipment list, timeline and investment table.
- 3
Sourcing & installation
Equipment manufacturing/sourcing, on-site installation and utilities.
- 4
Commissioning
Water, CIP and trial batches; recipe and culture transfer.
- 5
Launch support
Team training, quality records and support through the first sales period.
FAQ
Frequently asked questions
How long does it take to set up a kombucha plant?
Usually 4–6 months if the premises are ready; equipment lead times and permits drive the schedule. We build a project-specific timeline.
How much investment is needed?
It varies a lot with capacity, automation level and premises. After the discovery call we prepare an itemised investment table.
Do you handle permits?
We prepare and advise on food-business registration/approval, HACCP and labelling; the official application is made by the business owner. We confirm current rules together with a food engineer.
Do you provide the recipe and culture?
Yes. Product development and standardised culture transfer are part of the setup; we can also scale your own recipe.
From the blog
What people ask about kombucha
Equipment
Kombucha Fermentation Tank: Material, Size and Price
How to choose a kombucha fermentation tank: 316L vs 304 stainless, sizing and tank count, jackets, fittings, local vs Chinese fermenters and rough price ranges.
Business
Kombucha Production Permit in Türkiye: Rules & Limits
How to get a kombucha production permit in Türkiye: company setup, premises, food business registration, HACCP, labelling, the 3.0 g/L alcohol limit and halal.
Business
KOSGEB and GEKA Grants for a Kombucha Plant in Türkiye
Which Turkish grants fit a kombucha plant? KOSGEB start-up and equipment support, GEKA calls for Muğla, Aydın and Denizli, IPARD and investment incentives.
Let's talk about your project.
Send us your target capacity, city and timeline, and we'll schedule the first call.