![]() ![]() Most homemade kombucha likely contains less than 0.5% alcohol. When it comes to homemade kombucha, the alcohol content can vary depending on several factors, including: They also test their products regularly to meet the TTB’s alcohol content requirements. For example, they may use a shorter fermentation time or a lower sugar content to limit the amount of alcohol produced during fermentation. To ensure that kombucha meets these regulations, manufacturers use techniques to control the alcohol content of their products. The TTB tightly controls the alcohol content of kombucha, and all products must be appropriately labeled. Most commercially available kombucha products contain less than 0.5% alcohol by volume. However, homemade varieties may also differ, as many home brewers may not control the processes in the same way as commercial manufacturers. The amount of alcohol in kombucha can vary by commercial brand. However, if it contains more alcohol by volume, TTB regulations will apply. Kombucha contains a trace amount of alcohol, but the TTB does not classify it as an alcoholic drink if it contains less than 0.5% alcohol by volume. If the fermentation process is not controlled correctly, the alcohol content can increase, leading to a more alcoholic beverage. ![]() However, the alcohol content of kombucha is typically very low, usually less than 0.5% by volume. This process is known as fermentation, and it creates kombucha’s characteristic tangy, slightly effervescent flavor.ĭuring fermentation, the SCOBY may also produce a small amount of alcohol as a byproduct. Over 7–21 days, the bacteria and yeast in the SCOBY consume sugar and produce a variety of organic acids, enzymes, and other compounds. The SCOBY, also known as the “mother” or “mushroom,” is a slimy, gelatinous disc that contains a mixture of bacteria and yeast. Kombucha fermentation involves using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. They preserve the brew and protect it from potentially harmful microorganisms. These trace levels are a natural byproduct of the fermentation process. Yes, kombucha contains small amounts of alcohol. Share on Pinterest Stefania Pelfini, La Waziya Photography/Getty Images ![]()
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