I guess it’s like I can’t find a use case for it. Maybe I’ll try it again but it didn’t grab me the first time. I’m a savoury drink fan - bloody Mary’s and super dirty dry martinis are my favourite.
Maybe it was the carbonation I didn’t like. Things to ponder…
That’s accurate, but anything above 0.5% is considered alcoholic in the US. There have been some small pushes to get the limit increased to 1.25%, which would make the usual levels of alcohol in normal kombucha legal, but I don’t think that’ll actually ever happen.
0.5% in the States? Yuck. Paranoid. Anyway not too expensive. Filtering out the yeast. Bubbling oxygen through the mix. Increased nucleation might do it too.
At least here it can have 1.1% ABV without triggering regulations. Most of the sugars get metabolized by yeast into alcohol, then bacteria into vinegars. The better it’s oxygenated, the more vinegars are made. You don’t remove the alcohol, you convert it.
So 40g of sugar in a litre would become about 20g of alcohol, most of which becomes vinegar. The exact amount depends on time, temp, oxygen.
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