Not ready to try this out or maybe looking for some fun flavors? Manufacturers go to great lengths to ensure their facilities, equipment, tools and people are completely sanitized. Leave the bottles at room temp for 24-48 hours to build carbonation, then store them the fridge before they get too fizzy! Commercially-produced kombucha, on the other hand, must contain less than .5% alcohol in order to be sold as a non-alcoholic beverage. Allow to ferment for 10 days with a clean t-shirt or breathable cloth secured over the top to prevent fruit flies from accessing the inside. Give it a taste first and notice how dry and boozy it is before deciding your juice additions to balance it out. This makes it hard to predict exactly how much alcohol will be present in a particular bottle of kombucha. The live cultures that are purported to make kombucha healthy play a key role in its possible alcohol content. Check out our tasty selection of Core, Seasonal, and Heirloom flavors at www.boochcraft.com/flavors. Ordinarily, you would add any flavorings of choice and then distribute into smaller jars or swing top bottles. It is a science. But before you begin thinking it’s like other alcoholic beverages, read on. Once you’re happy with your active yeast, add the mixture to your gallon of kombucha and sufficiently stir it in. If the yeast does not foam, dump the sugar water into your compost and try again with another packet of yeast. November 12, 2018 As a final step, you’ll want to pour the jug of booch into smaller, single serve bottles. But usually, the yeast and bacteria present keep the levels low. Homebrewers don’t always understand how the fermentation process works. If it’s too acidic (like vinegar) the second fermentation may not start or complete, so make sure to taste along the way (days 7-10) and catch before it becomes overly sour. Due to the fact that some of the ethanol is converted into acetic acid by bacteria, the fermentation process varies. Why does how it’s produced and by whom matter? If you’ve been itching to brew your own high alcohol kombucha at home, here is a step-by-step recipe guide that will yield 1 gallon of hard kombucha at approximately 4-7% ABV. A by-product of any fermentation process is alcohol. We like yeast that produces fruity aromatics and flavor rather than spicy or neutral, but go for whatever sounds funky and interesting! It is safe to drink at any time of day by adults and children alike. One of the more common questions we get at Brew Dr. Kombucha is if kombucha contains alcohol and if so, what is the kombucha alcohol content? How Much Alcohol Is in Kombucha? This India pale kombucha is full of tropical, citrusy Mosaic and Citra hops and is partly fermented with Belgian ale yeast to elevate the alcohol level. For comparison, a light beer has around 4.2%. All Kombucha has trace amounts of alcohol. And it was a success. So, drink your Brew Dr. Kombuchas with confidence knowing you’re getting all of the goodness you want and none of the buzz you don’t! Try to use slightly more juice than desirable for the next step to carbonate in the bottle, and this time close the lids as tightly as possible. Alcohol in kombucha is created when the yeast consumes the sugar, fermenting it into carbon dioxide and ethanol. Kombucha does contain alcohol. Those probiotic cultures are often why our customers drink our brews and we wouldn’t dream of harming the beneficial bacteria. Add any organic fruit juices that you’d like. This limit is less than 0.5%. Adding dry yeast directly into the fermenter without allowing it to rehydrate first will cause it to not achieve it’s foothold against the other active bacteria and yeast who already staked their claim in the environment. The type of yeasts in kombucha also impact the level of alcohol. Depending on the ratio of ingredients and brewing, your kombucha can naturally produce from 1% to 3% alcohol. The amount of alcohol produced, however, greatly depends on several factors. So, if you’re making the switch from commercial bottles to your own home brew, expect higher concentrations of alcohol right off the bat. After step 4, remove the SCOBY. But to make your booch boozy, you’ll need a second round of fermentation. It naturally occurs during the fermentation process and cannot be avoided. The amount of alcohol produced, however, greatly depends on several factors. But before you begin thinking it’s like other alcoholic beverages, read on. We like glass swing tops or mason jars! Perfecting a Hard Kombucha is, well, hard! The yeasts in the SCOBY consume a substantial amount of the sugar and in turn, produce ethanol (alcohol) and carbon dioxide (those perfect little bubbles). Add your SCOBY and the starter culture liquid that come along with it. Rad Recipes. A by-product of any fermentation process is alcohol. First of all, yes. To make kombucha, you add a SCOBY (culture of bacteria and yeast) to sweet tea. Find out where you can buy raw, organic kombucha from Brew Dr. Keep Updated by Signing up to our newsletter, Issues We Focus On: Kombucha Labeling Integrity, Issues We Focus On: Youth Development and Public Education. Step 1: Purchase a container for your booch. You’ll know it’s working when you see bubbles forming and rising to the surface! For this second round, dissolve 1 cup of organic sugar in 1 cup of warm spring (or RO) water. Step 4: Allow the tea to cool before adding in your gallon fermenter. We hoped you enjoyed our DIY guide on high alcohol kombucha. This time instead of a cloth cover you’ll want to loosely close the lid over the top. Keeping your kombucha properly refrigerated until you drink it will help ensure the alcohol remains stable (because once the kombucha gets warm, those gut-friendly probiotics get active again and fermentation will continue). The pH has dropped considerably as more beneficial acids are produced. Pop open your amazing creation and revel in the joy of fermentation mastery! At these levels, you would have to drink many bottles of kombucha in a short period of time to feel any effects of the alcohol. We’d like to clear up any confusion, myths or misperceptions so consumers can make an informed decision on whether kombucha is right for them. Kombucha is a naturally fermented food. Kombucha does contain alcohol. Homebrewers often heat their kombucha at higher temperatures than most commercial manufacturers to destroy any harmful bacteria that may be present in their kitchens, inadvertently increasing the alcohol in their kombuchas. Kombucha is a fermented drink. With Hard Kombucha, we add different yeasts that will drive those alcohol levels up. The “good” bacteria formed during the fermentation process has been reported to improve gut health as well as help the body produce vitamins, break down foods and prevent food poisoning. But, you totally got this. Many ferment their brews twice to reduce the sugar content and increase the carbonation. Homebrewed versions may contain significantly higher amounts of alcohol … In fact, it’s why so many people love fermented foods. The master brewers at BoochCraft wondered if there was a way to up the already natural amounts of alcohol found in typical kombucha. We also brew our kombuchas for a specific length of time to get amazing taste, the right level of carbonation and acidity, and the appropriate level of alcohol. First of all, yes. The lower temperatures also enable us to keep the alcohol levels in check. The fermentation organisms require oxygen flow through the cloth to reproduce and grow more SCOBY and beneficial enzymes/acids.