· By Merle von KOMBUCHERY
Why does Kombucha contain alcohol? - All your open questions on the topic at a glance!
Have you ever thought about why Kombucha contains a minimal amount of alcohol in most cases? However, the lively tea drink is in no way comparable to wine or beer. During fermentation, Kombucha also produces a small percentage of alcohol as a result of the fermentation process. So that you can better understand this process, we have put together all the important questions about kombucha and alcohol content for you! How is alcohol produced in kombucha Is there kombucha without alcohol Can pregnant women drink kombucha? Can I produce alcohol-free kombucha?en?
Kombucha - The tea drink briefly explained!
Kombucha is a fermented fermentation drink that is made Support a kombucha culture. The so-called tea fungus (Kombucha fungus, Scoby) consists of various microorganisms, bacteria and yeast cultures. It turns tea and sugar into a healthy soft drink. During the fermentation process, bacterial cultures and yeasts metabolize sugared tea into valuable vitamins, organic acids and enzymes, among other things.
How is the alcohol in Kombucha formed??
Anyone who has ever fermented kombucha themselves will quickly understand how alcohol can be produced in kombucha. To put it simply, the yeast ferments the sugar in the tea mixture during fermentation. This produces alcohol and natural carbonic acid. The bacteria in turn feed on the resulting alcohol and convert it into healthy nutrients. This also creates the Kombucha typical sour taste.
You would like to ferment your own kombucha here you will find step-by-step instructions for beginners!
What is the alcohol content of kombucha?
First, it's important to understand that the duration and type of fermentation also affects the alcohol content in kombucha. It can contain up to 3% alcohol. In fact, it is usually less. After 14 days of fermentation, the alcohol content is around 0.5 to 1 percent. Similar to an orange juice. Kombucha that has not been pasteurized and is constantly being fermented can therefore vary in alcohol content. According to German food law, a drink with a maximum of 0.5% alcohol can be described as "non-alcoholic".
Are pregnant women and children allowed to drink Kombucha?
Due to the low but still existing alcohol content, Pregnant and breastfeeding women should play it safe and not drink kombucha. For the same reason, children should not drink Kombucha too often every day 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 fermentation at home!
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 mix changes the alcohol content. Less sugar means less nutrient for the yeast to convert into alcohol. However, sugar is an essential ingredient for the balanced and delicious kombucha taste. If far too little sugar is used, the kombucha can become very sour and taste like vinegar.
2. The Scoby
The kombucha fungus can also have an influence on the formation of alcohol. Depending on the nature of the tea fungus, the amount of alcohol can vary. In particular, the distribution and accumulation of bacteria and yeasts in the Scoby influence the kombucha batch and ultimately your kombucha. In the best-case scenario, there should not be too much yeast on the Scoby. Because an imbalance with too few bacteria on the Scoby ultimately means fewer little helpers who 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 placed your fermenter. A place with a good ventilation should always be chosen. The bacteria need enough oxygen to process the alcohol. It is also important that your fermentation vessel has the largest possible opening and that the cover sheet is permeable to air.
What is "Hard Kombucha"?
"Hard Kombucha" means a Kombucha that contains a higher proportion of alcohol. In the USA and other parts of the world, the alcoholic beverage with a little 5% alcohol can already be found on many supermarket shelves. During fermentation, various yeasts, such as champagne yeast, are added to the kombucha mixture, creating a tasty alternative to beer and cider.
Why is kombucha healthy?
Our bottlings have up to 50% less sugar than conventional soft drinks. Thanks to traditional fermentation without pasteurization with the miracle mushroom, each bottle contains live bacterial and yeast cultures. Various other ingredients are also produced during fermentation. Fermented foods, like kombucha and water kefir, have been shown to support gut health.
When to drink kombucha?
First of all, it quenches thirst very well in every situation, especially after sport. In addition, the refreshing tea drink can support 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 to mix 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. After all, an unnecessarily high amount of sugar is not really healthy either. That is currently 3 g per 100 ml. The growth of the kombucha fungus does not suffer as a result, 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 how the kombucha is made. In our filled bottles, the calorie values are comparatively low at 12 kcal per 100 ml in the drink. The more sugar, the more calories at the end of the fermentation process. Post-added juices with higher sugar content can also increase the calorie count.
What is a Scoby?
The tea fungus or fungus, 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 different bacteria and yeasts. These live in a community and manage to produce organic acids and other important ingredients together. The Scoby is also known as a miracle mushroom or simply as a mushroom, kombucha mushroom. It is usually kept at room temperature in a fermentation vessel with starter liquid and activated as needed to make the kombucha drink.
Hinweis: Dieser Artikel ist ausschließlich für Informationszwecke bestimmt und nicht als professionelle Analyse, Beratung oder medizinische Auskunft zu verstehen, sondern enthält die persönliche Meinung des Autors, basierend auf recherchierter Fachliteratur und eigener Erfahrung zum Thema.
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.