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...
Nope, i didn't add any extra sugar...i add sugar in first fermentation.
I thought, airlock can help preserve the Carbonation in the tank..as what i have seen previously.
I am preparing kombucha in a SS conical fermenter of 60 litre and in my secondary fermentation i added carrot and turmeric as flavoring.
The current volume of liquid is 40 litre in a 60 litre conical fermenter.
For first two days, i could see bubbles rising up in airlock, but now nothing.
Also...