Guest guest Posted December 11, 2006 Report Share Posted December 11, 2006 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? Quote Link to comment Share on other sites More sharing options...
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