Hello! Help me go pro with my homebrewed fermented soda
Right now I make delicious probiotic soda at home. I have a bustling amateur operation and many fans among friends, neighbors, work colleagues and yoga people.
I'm asking for kickstarter help to transform into a real business--to meet the minimum requirements for a commercial operation (soda kegs, measurement instruments, shared production space, cold storage, and small fridges for farmers' market operations). The $3000 I'm asking for would truly be a kickstart--it would get me up and running locally. Anything we make over that will help us expand all the faster.
Fermented drinks are awesome and right for today's world
Traveling, hanging out with foreigners, and studying anthropology, you get exposed to lots of different concoctions and elixirs. In the last few years I have become obsessed with fermented drinks! There are so many amazing ones that come from all over the world that people drink for the health benefits and for the taste. Kvass, from Russia and Eastern Europe, tepache from Mexico, dairy kefir and yogurt, which originated in Greece and the Middle East, and lots of others.
And, of course, there's Kombucha.
In the US, we've been learning that a lot of the food and drink habits we grew up with are actually doing us harm. People are taking a lot more interest in how they eat, including understanding the need for healthy bacteria in the stomach and eating more raw and fermented foods. Living Soda is raw, probiotic, gluten free, and fairly low cal (about 80 per pint).
Good as all that is, it's still kind of sad to say goodbye to the happy-go-lucky vibe of old school soda.
Everything to do with food has gotten so earnest and serious. I didn't want to be healthy in a boring way. Feeling great should make you more fun, not a party pooper. So, I partnered with my friend, San Francisco artist Jim Winters (jimwinters.com), who designed the Living Soda logo with the fun, retro spirit of American soft drinks --reinvented for a world where people care what they eat.
Water Kefir today, more fermented drinks coming soon
Of all the fermented concoctions out there, I'm starting with water kefir because it's such a crowd pleaser. Even people that don't like kombucha are enthusiastic fans of water kefir.
Mostly, people are happy and surprised that something so healthy tastes so good.
Here's a great source for facts about water kefir: http://www.yemoos.com/mainwaterkefir.html
I'm really excited to get this project up and running. The mission of Living Soda is to put the good fairy probiotics into everyone's stomach by way of the most delicious soft drinks ever.
As the great Dorothy Parker once said, "you might as well live."
Risks and challenges
The biggest challenge of making fermented drinks is consistency. Even when you stick to the same recipe and try to ensure the same conditions of production each time, there can be variables because you're working with living cultures that don't always behave in the same way. Especially when outside temperatures and humidity levels vary. The worst that happens is that a particular batch has a bad taste or a bottle explodes, but those are the risks I am seeking to mitigate by getting the right measuring instruments and using a professional kitchen instead of my home one.Learn about accountability on Kickstarter
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