r/KombuchaPros

Hello!

We are a kombucha business in Canada. We can and keg our product. My boss want to start a Kefir sodas line and we were wondering if we should be concerned about cross contamination between the kefir and the kombucha.

We are not scared for the fermentors, but since you can't thermosanitize your canning line, we are not sure sharing the same canning line for both products would work.

Is there people here that knows anything about kefir vs kombucha here? Thanks!

(We wash our canning line after every run with a PBW solution in 74 ish celsius water (165F). We rince with 74 ish celsius water after. Before every run, we sanitize the canning line with a 0.3% peracetic acid solution.)

I'm starting a small batch kombucha company where I'll be focusing strictly on B2B in 5 gallon kegs. I'm about to file for my permit through the state but I'm hung up on the last piece: providing a label. One contact at the agency said I don't need nutrition facts on the keg label; all he needs is a sample keg label.

Does anybody have some sort of example you could provide me, please? I've diligently searched online but everything I'm coming across is a keg collar that's generic. I don't need to buy any collars just yet, I just need something to provide to the state department of health. I won't be purchasing keg collars until I receive my permit to ensure that the info listed on the keg collar is accurate.

ANY help or guidance would be greatly appreciated!

Thank you!