prolong shelve life

[Guest guest]

I'm kind of new to Kombusha, but I really liked it and I'm thinking

seriously in trying to produce it and market it, since in my country

the drink hasn't been introduced yet.

I'm thinking of doing it as a homemade business, so I'll try to

standardize the production process, by taking a look at the quantities

of material used, fermentation time and temperature.

But I really would love to hear any ideas concerning prolonging shelve

life of kombusha through bottling, knowing that most probably most

shops won't be able to store it in fridges.

So what do you think?

[Guest guest]

Hi,

I never refrigerate my KT and have kept bottles for months. In my

opinion KT only gets better with age. A few things are important to

avoid over-carbonation or even exploding bottles:

- make sure there's little sugar left at bottling time

- use strong bottles, designed to withstand pressure

- the balance between bacteria and yeasties: you want little sugar at

bottling time, without the brew being to sour to drink

Personally I use champagne bottles. They are the bomb (pun intended).

Hope that helps,

Sander

>

> I'm kind of new to Kombusha, but I really liked it and I'm thinking

> seriously in trying to produce it and market it, since in my country

> the drink hasn't been introduced yet.

>

> I'm thinking of doing it as a homemade business, so I'll try to

> standardize the production process, by taking a look at the quantities

> of material used, fermentation time and temperature.

>

> But I really would love to hear any ideas concerning prolonging shelve

> life of kombusha through bottling, knowing that most probably most

> shops won't be able to store it in fridges.

>

> So what do you think?

>

>

>