For its great taste and many health benefits. With less than ⅓ of the sugar commonly found in soft drinks, and numerous healthful properties, health conscious people everywhere are turning to Kombucha to satisfy their thirst. WHY IS KOMBUCHA MADE WITH SUGAR? As with any fermentation process, sugar is necessary to feed the yeast. Think about yogurt, the yogurt cultures consume the milk sugar (lacto
se) to produce a sweet-tart milk product teaming with probiotics. The process is similar for Kombucha. The sugar feeds the yeast, which creates CO2 & ethanol, then the bacteria consume the ethanol and convert it into healthy acids. Very little sugar remains when it is bottled depending on how long the fermentation process lasts. Moreover, the fermentation process cleaves sucrose (polysaccharide) into fructose and glucose – both of which are utilized by the fermentation process thereby reducing the glycemic load. HOW LONG IS KOMBUCHA TYPICALLY FERMENTED?
10-12 days seems to be the typical fermentation time for home-brewed Kombucha, 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. The time it takes to craft a quality brew is part of why Kombucha is priced higher than other beverages. WHAT IS THE LIFESPAN FOR A BOTTLE OF KOMBUCHA? Although Kombucha doesn’t actually expire, we still put a “best before” label on our Kombucha. That’s because, we can’t guarantee it will have the same flavor, texture or carbonation content as the day it was bottled after six months go by. DOES THE PRODUCT NEED REFRIGERATION? If it is not refrigerated, the content will become vinegary, continue to ferment and it will create more CO2. Much like shaking a bottle (check out the answer to question #13), leaving a bottle of Kombucha unrefrigerated for too long can lead to a pretty messy situation. Treat Kombucha with the same respect you'd give to milk and store it in the fridge. HOW MUCH KOMBUCHA SHOULD I DRINK? Everyone’s body is different, so Kombucha has a unique effect on every individual. We recommend starting slow on your first bottle until your body gets used to it. A good rule of thumb for water consumption is to drink as much water as you do Kombucha. If you drink too much Kombucha for your constitution, it can lead to an overactive GI, which means you'll need to make a few extra trips to the bathroom. As you get used to it, drink what you are comfortable with. Listen to your body. 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. What you’ve found is actually a little baby SCOBY or Symbiotic Colony Of Bacteria and Yeast. It is what is used to ferment the tea to make Kombucha. Working together, the bacteria and yeast “eat” the caffeine, tannins, and sugar in the liquid and transform them into the lovely effervescent and tangy goodness of Kombucha. This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. CAN I DRINK/EAT THAT WEIRD GEL-LIKE MASS IN THE KOMBUCHA? Yes, actually you can. It’s totally fine. It’s basically just a super-concentrated solid form of Kombucha. It’s the culture and it’s good for you. You don’t have to eat it if you don’t want to, though. Only true warrior Kombucha drinkers can handle it. SHOULD I SHAKE IT UP? IT LOOKS LIKE THERE IS STUFF AT THE BOTTOM. There are naturally occurring yeasts that settle on the bottom. If you shake the bottle, it will fizz up and spill out when opened, just like any carbonated drink. To stir up the contents, give it a gentle swirl.
