Have you ever wondered why kombucha can contain a minimal amount of alcohol? However, this living tea drink is by no means comparable to wine or beer. During fermentation, a small percentage of alcohol is also produced in kombucha through the fermentation process. To help you better understand this process, we have compiled all the important questions about kombucha and alcohol content! How does alcohol get into kombucha? Is there kombucha without alcohol? Can pregnant women drink kombucha? Can I make alcohol-free kombucha?
Kombucha - The tea drink explained briefly!
Kombucha is a fermented beverage that is made using a kombucha culture. The so-called tea fungus (kombucha mushroom, SCOBY) consists of various microorganisms, bacteria and yeast cultures. It transforms tea and sugar into a healthy refreshing drink. During the fermentation process, bacterial cultures and yeasts metabolize sweetened tea into valuable vitamins, organic acids and enzymes, among other things.
How does alcohol get into kombucha?
Anyone who has ever fermented kombucha themselves quickly understands how alcohol can be produced in kombucha. Simply explained, during fermentation, the yeast ferments the sugar in the tea mixture. This produces alcohol and natural carbonic acid. The bacteria, in turn, feed on the alcohol produced and convert it into healthy nutrients. This is also where the typical sour taste of kombucha comes from.
Would you like to ferment your own kombucha? Here you will find step-by-step instructions for beginners!
How high is the alcohol content of kombucha?
First, it is important to understand that the duration and type of fermentation also influence the alcohol content in kombucha. It can contain up to 3% alcohol. Mostly it is actually less. After 14 days of fermentation, the alcohol content is approx. 0.5 to 1 percent. Similar to an orange juice. Kombucha that has not been pasteurized and continues to ferment can therefore vary in alcohol content. According to German food law, a drink with a maximum of 0.5% alcohol may be labeled "alcohol-free".
Can pregnant women and children drink kombucha?
Due to the low, but still present alcohol content, pregnant and breastfeeding women should play it safe and not drink kombucha. Children should also not drink kombucha daily and too often for the same reason (a maximum amount of approx. 125 ml per day is recommended).
This is how you can influence the alcohol content during home fermentation!
The alcohol content in homemade kombucha can be influenced with these simple tricks.
1. Use less sugar
The amount of sugar added to your kombucha batch changes the alcohol content. Less sugar means less nutrient that the yeasts can convert into alcohol. However, sugar is an essential component for the balanced and delicious kombucha taste. If too little sugar is used, the kombucha can become very sour and taste like vinegar.
2. The SCOBY
The kombucha mushroom can also influence the formation of alcohol. Depending on the nature of the tea fungus, the amount of alcohol can vary. Especially the distribution and accumulation of bacteria and yeasts in the SCOBY influence the kombucha batch and thus ultimately your kombucha. Ideally, there should not be too many yeasts on the SCOBY. Because an imbalance with too few bacteria on the SCOBY ultimately means fewer small helpers that can metabolize the alcohol.
3. Air quality and room temperature
Another aspect that can change the alcohol content of your kombucha is the environment in which you have placed your fermentation vessel. A place with good air circulation should always be chosen. The bacteria need enough oxygen to process the alcohol. It is also important that your fermentation vessel has as large an opening as possible and that the cover cloth is air-permeable.
What is "Hard Kombucha"?
"Hard kombucha" refers to kombucha that contains a higher proportion of alcohol. In the USA and other parts of the world, the alcoholic beverage with about 5% alcohol is already found on many supermarket shelves. During fermentation, various yeasts, such as champagne yeast, are added to the kombucha mixture, creating a delicious alternative to beer and cider.
FAQs
Why is kombucha healthy?
Our fillings have up to 50% less sugar than conventional soft drinks. Thanks to traditional fermentation without pasteurization with the wonder fungus, every bottle contains living bacteria and yeast cultures. During fermentation, a variety of other ingredients are also produced. Fermented foods, such as kombucha and water kefir, have been proven to support gut health.
When should you drink kombucha?
First, it quenches thirst very well in every situation, especially after sports. In addition, the refreshing tea drink can aid digestion after a heavy and greasy meal. It offers a healthy coffee substitute that gently keeps you awake. It is also perfect as a healthy alcohol alternative for mixing with other juices or ingredients.
How much sugar is in kombucha?
This actually varies depending on the manufacturing method and the type of batch. Many kombucha manufacturers use significantly more sugar than we do. They prefer the sweet, lemonade-like taste. We use as much sugar as necessary and as little as possible. Because unnecessarily high amounts of sugar are not really healthy in the end. This is currently 3g per 100ml. The growth of the kombucha mushroom does not suffer from this, because the fermentation time in the fermentation vessel is simply a little longer.
How many calories does kombucha have?
The calories vary depending on the ingredients and production of the kombucha. In our bottled products, the calorie values are comparatively low at 12 kcal per 100 ml. The more sugar, the more calories at the end of the fermentation process. Juices added later with a higher sugar content can also increase the calorie content.
What is a SCOBY?
The tea fungus or mushroom, yeast fungus is also called SCOBY. English for Symbiotic Culture of Bacteria and Yeast. So actually not a fungus at all, but a culture of various bacteria and yeasts. These live in a symbiosis and together manage to produce organic acids and other important ingredients. The SCOBY is also known as the wonder fungus or simply as the fungus, kombucha mushroom. It is usually stored at room temperature in a fermentation vessel with starter liquid and activated as needed for the production of the kombucha drink.
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Ich habe da ne Frage: ich habe das mit dem Scoby und dem Alkohol nicht verstanden. Mein Scoby macht mir Kefir, den ich ca. 5-6 Tage fermentieren lasse. Leider wird es immer zu sauer, also Essigartig und ich fülle es ab, bediene mich davon, lagere es kühl ( meist hält das so 4-5 Tage) und wenn ich es trinke wird mir leicht schumrig ( ich muss gestehen ich trinke seit 6 Jahren kein Alkohol und bin nichts mehr gewöhnt). Ist mein Scoby jetzt Bakterien technisch nicht mehr einwandfrei, wenn er solche Mengen Alkohol produziert dass ich es spühre? heisst dass es besonders fleissig ist oder dass er es nicht mehr packt? wachsen tut der Scoby wie blöd, das tut. hab auch mal gelesen dass umso länger er abgefüllt ist umso mehr gärt er nach umd bildet noch mehr Alkohol…aber Tag für Tag? wie bei mir 4-5 Tage draussen im kühlen bei 4 grad? ich hoffe du kannst mir helfen. danke dir.