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Q. How Can I Reduce The Amount Of Sugar In The Finished Kombucha Tea?

A. A longer fermentation process will reduce the amount of sugar in the finished product. At the end of a 30-day fermentation period, there is generally little sugar remaining. Begin with the required amount of sugar, to ensure that the scoby gets enough food to culture properly and ferment for longer to achieve a drier and less sweet brew.

Q. Does Finished Kombucha Contain Alcohol?

A. Yes, as with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount contained in kombucha will vary from batch to batch, the amount should be quite small.

Q. Why Would I Need To Strain The Finished Kombucha?

A. Straining finished kombucha tea isn't necessary. Some people prefer to strain their kombucha tea prior to drinking it to filter out the yeast particles as well as any baby kombucha cultures which may be forming.

Q. What Signs Should I Look For To Determine The Kombucha Is Culturing Properly?

A. For the initial activation batch using a dehydrated culture, there may be no visible signs of culturing. The best way to check on the progress of your brew is to test aroma and flavour. However, you may notice further signs of fermentation:

  • The liquid lightens in color and turns cloudy
  • A haze or baby scoby forms on top of the liquid
  • The aroma and flavour are more vinegary and less sweet.


Q. I'm Brewing My First Batch Of Kombucha Using The Dehydrated Culture. It Doesn't Seem To Be Doing Anything. How Can I Know If It's Working Properly?

A. The best way to check on the progress of your brew is to test aroma and flavour. As it cultures, the kombucha should develop a rich, vinegary flavour and a pleasant but sour aroma.