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Hey! I'm currently brewing 6.5 gallons of kombucha for a small market and I'm still perplexed as to how I should efficiently do the secondary fermentation and bottling. I was wondering if it would be possible to use 5 gal carboys for secondary fermentation and flavoring? Then just filter...

I know this is an old post, but I was wondering the same thing. Did you ever manage to try this? How did it turn out?

If my kombucha is below .5% alcohol, I doesn't apply to the alcohol tax so therefore it wouldn't be tax evasion?

I think I'm fine. The market I'm selling at is extremely small and "under-the-table" so to speak, there's no FDA requirements or kitchen inspections or anything - last year I actually made and sold bread (another vendor made cakes, jarred pickles/jams, etc.) at the market without any kitchen...

I was kind of concerned of using plastic - would this ported fermonster be okay although it is plastic?

Hey, I've been wanting to start a small kombucha business, however I'm only experienced in making very small batches of kombucha and I need some advice on what equipment I need in order to make enough to sell at a small farmers' market. Right now for personal consumption, I use one 2 gal glass...