Kombucha Ginger Ale Workshop

60 minutes of session to cover Kombucha, Ginger Ale, Pineapple Tepache, and other probiotic non-alcoholic ferments.

The first 20 minutes will be a simple tutorial on how to manage the SCOBY and ensure

Understand the process of safe fermentation, bottling, measuring alcohol content, filtration, FSSAI Compliance, and carbonation. Ideal for Kombucha Entrepreneurs and enthusiasts who want to make their own kombucha.

Suggested Readings:

1. How to Launch a Food Brand in India
2. How to reduce Alcohol in Kombucha

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30Jan Workshop

Here is the video of the 12th December workshop