Smokin, you may want to check with your county officials as far as legality. It is not the quantity of a specific product that counts , but the quality. It only takes one bad bottle to lose everything you have worked for if you are not properly licensed, bonded and insured. One thinks, as I that you have a product that will easily sell, but after researching the requirements to do so it may not be feasible. There are so many things that one takes for granted such as, a company name, labels have to meet government requirement's, bar codes, nutritional facts have to be reached, state and local licenses and a approved manufacturing kitchen among other things and in my case a 2 million dollar bond along with the HACCP certificate.
I am not trying to put a damper on your project, but merely trying to make you aware of what you can look forward to.