Tag: Kombucha brewing

The average alcohol content of commercially sold kombucha is less than 0.5% ABV, a figure regulated by law for non-alcoholic beverages. However, a natural fermentation process means that trace amounts of alcohol are present in all kombucha, making it important to understand which kombucha contains alcohol, especially for those with health concerns.

Did you know that during fermentation, a typical homemade kombucha batch can reduce its sugar content from an initial 10-15% down to just 1-3%? This transformation is key to achieving your desired flavor profile, and measuring it is easier than you think.

Boochcraft, like all kombuchas, uses organic cane sugar as a necessary fuel for fermentation. This means that while they might not add sugar after brewing, the final product does contain added sugars, a distinction revealed on nutritional labels.

While some brewers have left their SCOBY hotels untouched for a year or more without issue, the general consensus is that they can be maintained indefinitely with proper care. The survival and viability depend on consistent feeding and maintaining a stable, room-temperature environment [1.2.1, 9.4].

According to brewing experts, the Symbiotic Culture Of Bacteria and Yeast (SCOBY) requires sugar to ferment properly. This essential biological process prompts the common question: can kombucha be zero sugar? While true zero-sugar kombucha is impossible, it is entirely possible to achieve an ultra-low sugar version by manipulating the fermentation process.