Tag: Brewing kombucha

According to the brand's official FAQ, Better Booch is non-alcoholic, containing less than 0.5% alcohol by volume (ABV). This is due to the natural fermentation process involved in creating the beverage, which is a common characteristic among all kombuchas. While the trace amount of alcohol is a byproduct of the yeast's action, strict commercial brewing standards keep levels very low.

According to brewing experts, a standard recipe calls for 1 cup of sugar for a 1-gallon batch of kombucha. This amount is essential, as the sugar serves as the primary food source for the Symbiotic Culture of Bacteria and Yeast (SCOBY). Understanding how much sugar for 1 gallon of kombucha to use ensures proper fermentation, producing the balanced flavor and fizz that the beverage is known for.

While kombucha is generally safe when brewed correctly, a batch made under unhygienic conditions risks contamination. So, does kombucha have mycotoxins? The answer depends heavily on proper brewing techniques and the vigilance of the brewer.

While many people assume kombucha is caffeine-free due to its lower caffeine content compared to coffee, most varieties do contain a small amount. The fermented tea, made from black or green tea, naturally carries over some of its caffeine content, though the amount is significantly reduced during the fermentation process.

While revered for its potential health benefits, kombucha contains trace amounts of alcohol, which can cause severe adverse reactions when combined with certain medications like Disulfiram. It is therefore critical to understand what you should not mix with kombucha to ensure both your health and the integrity of your brew.