It can seem a little intimidating when you’re first getting started, but the truth is it’s easy and with Kombu it's a breeze. It’s as easy as making sweet tea (F1) and adding fruit flavors (F2). (Fermentation 1, 2)

Yes! Kombucha thrives in an acidic environment and as long as the starting brew is acidic enough, below pH 4.5, you will protect from harmful invaders. The pH scale goes from 0 (extremely acidic) to 14 (extremely alkaline), with 7 representing a neutral pH. 

When you start your brew (sweet tea + starter Kombucha), the liquid should be below pH 4.5. When the Kombucha is finished, it should be between pH 2.5 - 3.5. KOMBU’s continuous brewing method keeps about 20% starter liquid leftover in the Jar for the next batch. This makes it super easy to have enough strong pH starter liquid ready to go. 

Fun fact, the FDA states that food under pH 4.6 doesn’t need preservatives because bacterial growth is prevented under this pH. 🤝🏻

Due to the acidity and presence of good bacteria and yeast, there should be no “bad bacteria” or mold in the kombucha. This means it can safely be stored in the refrigerator for many months – generally 6 to 8 months. However, it will continue to ferment slowly and after a while, it will become more acidic.

Every new batch of sweet tea needs about 20% starter Kombucha. After filling the bottles with plain Kombucha (F1), additional starter Kombucha is left over in the jar. The tap is even positioned at a specific height to stop flowing when 20% liquid remains. This makes it much easier and assures you will always be ready for the next batch with a continuous starter!

PATENT US 11311140 

Pursuant to 35 U.S.C. § 287(a), this serves as notice of United States Patents associated with the products listed. The patent numbers and products listed are not all-inclusive, and other patents may protect the products listed and other products by Kombu LLC. Additional US and foreign patents are pending.

Yes! Only slightly, it’s typically it’s only about 0.5% ABV. 

Kombucha is made by fermenting tea with the help of bacteria and yeast. The yeast eat the sugars, transforming them into ethanol. The bacteria feed on this ethanol, turning it into acids and giving Kombucha its distinctively tart and sour taste.

But bacteria don’t eat all of the ethanol, so some is left in the Kombucha when you crack open the bottle, making the Kombucha slightly alcoholic. Most store bought brands of Kombucha contain 0.5% ABV.