Organic Cultures
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Buckley, MI 49620
United States
ph: 1+ 231.631.1012
The process of brewing kombucha tea is called an aerobic (open-air) fermentation, unlike producing alcohol which is an anaerobic process. The finished tea beverage is created by the induction of bacteria and yeast cultures, which in turn, feed of the sugars and organic matter of the tea/sugar solution.
Any alcohol that is produced in the brewing process is removed by
natural evaporation.
Several years ago the FDA pulled many kombucha products off the store shelf's because of high alcohol percents.
This was due to the fact that producers were adding fruit juices during bottling process, thus increasing the
alcohol content.
Today, there are no worries of having to much alcohol content in kombucha tea beverage, due to the fact that commercial producers had to decide to keep within FDA guidelines (below 0.5% alcohol) or keep their recipes and sell it as an alcoholic beverage.
The best and easiest way to check alcohol percentages is to invest in a hydrometer. Low cost but allows one to check alcohol by the amounts of sugar left or converted during the brewing process.
To use the hydrometer, a reading is taken at the begining of the brewing cycle and again at the completion of brewing. NOTE: Checking the pH of the kombucha tea solution will help determine when the brewing process is complete.
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Organic Cultures
General Delivery
Buckley, MI 49620
United States
ph: 1+ 231.631.1012