I've been brewing kombucha for quite a while and now I'd like to take it to the next level.
I'm searching for a consultant with industry knowledge and a proven background who can expertly assist with questions regarding force carbing, storage, flavoring mass quantities, lowering alcohol but getting secondary carbonation and saturation, bottling line setup, where to purchase bulk teas, which SCOBY profile will work best with which teas and flavors, how to set up a mass SCOBY hotel, and bottle vendors.
Business knowledge would be a huge plus, but my current issues concern the above.
If you can assist, please send me personal contact information and perhaps a bit about your experience.
Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA
Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,
Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes