What is kombucha?
Kombucha is a fermented tea beverage, made by adding a symbiotic culture of bacteria and yeast (SCOBY) to a solution of tea and sugar. During the course of the week-long (or more) fermentation process, the cultures metabolize the sugar and tea components to render a naturally carbonated beverage full of enzymes, B vitamins, and antioxidants.
Is it carbonated?
Kombucha is a naturally effervescent beverage. We do not force carbonate our kombucha so you will find it is typically less “fizzy” than many others on the market. We want Bucha Brew kombucha to be as natural and authentic as possible so we only add minimal CO2 to flush out the oxygen in the bottling process. CO2 is needed for kombucha on tap as pressure is needed to force the kombucha up out of the keg and through the taps.
Does it have to be refrigerated?
Yes. Our kombucha is not pasteurized so it must be kept below 12ºC, ideally in the fridge between 4º-6ºC.
Why does kombucha have to be refrigerated?
The majority of kombucha sold on the market is raw, and therefore biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on. Yeast is temperature-sensitive, and cold temperatures keep them less active.
Trace amounts of ethanol are naturally produced by the fermentation process. Keeping kombucha cold is an important means to ensure the quality remains consistent and compliant.
If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from excess carbonation upon opening to an exploding or broken bottle. It is important to keep commercial kombucha refrigerated at all times to prevent any mishaps. Good thing it is so delicious, leaving it in the bottle almost never happens!
Is there alcohol in it?
As with all fermented foods, a very small amount of naturally occurring alcohol is typically present in kombucha. The alcohol is a by-product of the fermentation process. The yeast consumes the sugar and converts it to alcohol. The bacteria converts much of the alcohol to acetic and other organic acids.
What’s the shelf life?
6 months (refrigerated).
Can kids drink it?
Absolutely! Kara's kids are 3 + 5, they've been drinking it for years.
What is the pH of kombucha? Why is it important?
The proper pH level of kombucha is between 2.5 and 3.5 pH. The pH level of kombucha is important as it protects the brew from harmful microorganisms.
How long is kombucha typically fermented?
10-12 days seems to be the typical fermentation time for kombucha brewed at home, although this can vary depending on the brewer’s personal taste, temperature, and other factors.. As a general rule, the longer the fermentation, the more tart the kombucha will be. Commercially produced kombucha can often take 20-30 days due to the size of the batch.
The time it takes to craft a quality brew is part of why kombucha is priced higher than other beverages.
What are the “jellyfish” or “floaters” in the bottle?
During the fermentation process and even after bottling, the bacteria continues to flourish and produces a by-product of the fermentation. This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. This is what the “floaters” or “jellyfish” are that are seen in Kombucha.
What are some of the health benefits?
Ancients called kombucha “elixir of life” for a reason, as they experienced firsthand its healthful properties. Here’s what consumers say when asked how kombucha makes them feel:
aids in digestion
supports healthy liver function
Balances the internal pH
enhances overall health and wellbeing
just “feel good”
- lower bad cholesterol and raise good cholesterol levels in the blood, which can significantly decrease the chances of developing heart disease and/or having a heart attack or stroke.
What does the research say?
Kombucha has been researched for the last 150 years in labs all over the world from China, India, Serbia, Russia, Germany, Tunisia, Egypt, Iran, Korea and beyond. Many of the studies attempt to discern the mechanisms behind its reputation for helping with
healthy liver function
destroying free radicals
- anti-microbial/anti-fungal properties