dhruv verma
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- Jun 18, 2021
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So i have been practicing home style kombucha brewing from last 3 years and finally decided to move into more commercial aspect of business.
However, i found out that to be in non-alcoholic segment of market, i need to have less than 0.5% alcohol in my product, which i couldn't control with homebrew style kombucha.
I have invested in conical fermenters ans bottles, place and some special ingredients which cost me overall 6000 usd, which in my side of the world is a very big amount.
Need some good advice on how can I control alcohol or keep it below 0.5% and also achieve good carbonation for bottling.
However, i found out that to be in non-alcoholic segment of market, i need to have less than 0.5% alcohol in my product, which i couldn't control with homebrew style kombucha.
I have invested in conical fermenters ans bottles, place and some special ingredients which cost me overall 6000 usd, which in my side of the world is a very big amount.
Need some good advice on how can I control alcohol or keep it below 0.5% and also achieve good carbonation for bottling.