Kombucha is a fermented drink that is traditionally made with tea, sugar and water. With a distinctive and unique flavour profile, kombucha should have a nice balance of sweet and tart with a natural effervescence. Well-known for its many health claims such as aiding digestion, relieving IBS and boosting our immune system. There are also claims that fermented foods in general can help balance blood pressure and help fight disease... But most importantly when brewed well it’s delicious, so I’ll leave you to make your own conclusions on all the rest!

After the fermentation the residual sugar content in my kombucha ends up around roughly 5g per 100g liquid. Through much trialling over the past few years, this tends to be the sweet spot (pun intended) between richness of flavour and mouthfeel whilst achieving good balance and therefore not overly sweet or short in finish.

On top of this, we use the best quality organic cane sugars you can get, including emission-free organic Kent Sail Cargo panela sugar. These have a lot of the natural minerals and molasses still present, unlike heavily refined white sugar. This adds a lot of depth in flavour during the fermentation and also enhances the nutritional content.

Our kombucha tends to be drier in taste than a lot of others on the market, though this may not necessarily correlate by comparison with nutrition labelling… Much of this has to do with perceived sweetness! Unlike a lot of commercial stuff, ours undergoes a proper, authentic fermentation - so the sugars are changed from their raw state. Combine this with the added mineral complexity compared to simple heavily-refined white sugar, where less sugar tends to taste much more sweet. This is a taste-example of the difference between long and short chain sugars, which tends to correlate with how your body processes them…

Overview:

• Kombucha is not an alcoholic drink, but can contain trace amounts of alcohol. Generally speaking though, this is only as much as you would usually find in some vinegars and ripe fruit, to name a couple of examples. I haven’t had mine lab tested yet but I’ve developed brewing procedures specifically to ensure that the potential levels are as low as possible.

• If you don’t drink, or are trying to cut down on your alcohol intake, my kombucha is a great alternative that is carefully crafted to be flavourful and just as special when served correctly… all without having the negative side effects of drinking!

• However, if you are a recovering alcoholic, are pregnant, or you are thinking of sharing it with your young children, then I would strongly advise that you do your own research and use your own judgement on the matter.

• If you would like to sample it for free to find out how you feel about it before buying some, then come and find me at a market or arrange to visit me at the fermentery sometime!

The long answer for full transparency:

With real kombucha, this answer is never straightforward, so let me explain... In order to make and ferment kombucha, you need a SCOBY which stands for a Symbiotic Community Of Bacteria & Yeast. Many people may know about this and picture the weird-looking cellulose alien brain that floats at the top of a jar of kombucha. Whether you've seen pictures, or seen one in real life, once you've experienced it, you never forget! Fun fact; a whole batch of kombucha is actually a SCOBY (not just the weird brain!) because the bacteria and yeast are present throughout the entire liquid. Hence it is a living drink that is full of good microbes for our bodies. These guys work symbiotically to transform sweetened tea into vinegar (eventually).

Wild yeasts start the process by converting much of the sugar into alcohol. Then after a few days, the acid bacteria step in and start converting the alcohol into organic acids, which is what gives booch its signature tang! For this reason, kombucha is considered a non-alcoholic beverage. However, without sending samples to the lab, it is impossible to accurately test exactly how much residual alcohol is left in the final product. Live yeasts and bacteria will do what they want depending on the infinite variables, so each batch can vary a little.

There are a few additional measures I take on my end to reduce potential excess alcohol. Such as using a strong starter culture to prioritise the acid bacteria that convert the alcohol. I also decant my fermented booch into kegs to chill and force carbonate. This puts most of the yeast to sleep and reduces the risk of them continuing to ferment in the bottle, because natural carbonation (also known as 2nd fermentation or 2F) means that, whilst the yeasts are producing CO2, they are also producing alcohol, as the bacteria need oxygen to convert it to acid. That is why I stopped doing this some time ago. Most commercial kombucha brewers go one step further and filter the yeasts out which makes the product shelf-stable and consistently very low in alcohol. If you see a guaranteed <0.5% ABV, then this is likely to be why. Many small producers in the industry would argue that after kombucha products start going through such intensive procedures, whether is should even really be allowed to call itself kombucha anymore... but I'll let you make your own mind up on that.

I am still yet to have any of my kombucha lab-tested (it’s expensive), for this reason I cannot give an accurate figure or estimation on the remaining alcohol content in my kombucha. With this in mind, I would like to suggest you proceed with caution and use your own judgement on what you think is safe for you and your family.

My preferred way of serving it is in a white wine glass or champagne flute. These style of glasses help to capture the delicate aroma whilst displaying its beauty and carbonation.

Please note that if you do not have a very diverse diet, especially with few fermented foods, then it’s always recommended to introduce kombucha to your diet gradually.

Store it properly, in the fridge, preferably around or below 5ºC (but don't freeze). Unopened, it should last for many months (BBE on underside of bottle for guidance)! Once opened, I recommend consuming within 4-7 days for the best experience.

Once opened, as long as it hasn't been contaminated then it shouldn’t go off, but it will lose its carbonation and may continue to sour over time. If it has become too sour for you to enjoy on its own then you can get creative with it! Use in place of vinegar, deglaze the pan or try diluting it with sparkling water for a long drink, just to name a few suggestions!

My kombucha isn’t filtered or pasteurised, though I work hard to achieve a satisfying clarity and good aroma using natural and hands off techniques!

However, each batch is unique and full of happy microbes so sometimes, bottles may contain or form bits that are visible in the liquid. Please note that these are actually a wonderful sign of the cultures good health! Pour through a strainer if necessary.

POSTAL BOTTLE RETURNS:

Everything you need to do to easily return your empty bottles and get rewarded is in our step-by-step guide.

You can get rewarded with either 5% off your next online order or an amazing 10% off if you become a Zak’s Kombucha Club subscriber. This is in addition to the bulk order discounts!

If you are not sure if you will be placing another order anytime soon that is no bother at all. We would still really love your empty bottles back! Again, please just complete the nice and simple bottle returns form.

IN PERSON BOTTLE RETURNS:

If we are delivering to you locally then you can easily hand your empties back to us when we deliver. Please still keep the box and box up the bottles!

You can bring your empties back in person and get money off your next purchase. It is possible to return the bottles to any of our stockists or come and find us at a market or event. You do not have to return the bottles to the place where you bought them.