Kombucha FAQs
1. What does “naturally carbonated’’ mean?
2. I want to avoid sugar. Why is it used in making Kombucha?
3. Can you brew it to the point when it is almost sugar-free?
4. How about using alternative sweeteners?
5. Does Kombucha contain alcohol?
6. Why do you emphasize ‘ALWAYS KEEP REFRIGERATED’?
1. What does “naturally carbonated’’ mean?
There are two ways to make Kombucha and other fermented drinks to have that fizzy, tongue-tingling taste. One is bottle conditioning (aka. naturally carbonated), the other force carbonation.
The former refers to the method of leaving capped bottles at suitable room temperature for an extended period of time so that they undergo what is called the ‘second ferment’. This process produces CO2 naturally inside the bottles, turning our drinks from being flat to bubbly.
With force carbonation, CO2 from outside sources is pumped directly to the huge vat that contain drinks, from which bottles and kegs are filled. This method only takes a couple of days.
At Daissy, we let Nature do the job. Our drinks are so much more flavoursome and refreshing this way!
2. I want to avoid sugar. Why is it used in making Kombucha?
Because it is the food for and enables the tea to ferment. The yeast of the SCOBY feeds off sugar, convert it to CO2 (carbon dioxide, i.e. the bubbles in your drinks) & ethanol (alcohol). The bacteria then consume the ethanol and produce organic amino acids, trace vitamins and minerals.
Without sugar, there is no fermentation, and without fermentation, there is no Kombucha at all. By the end of the fermentation process, there is little sugar remaining. This is actually a good thing becauce that residual sugar balances the tangines of the many acids the finished product contains, making it much more delicious.
3. Can you brew it to the point when it is almost sugar-free?
Yes, we can. At that point, the brew, however, may have already tasted like vinegar, which is appealing to not many people.
4. How about using alternative sweeteners?
Yes it is possible to use less sugar in the fermentation with the addition of other sweeteners like glucose and extracts from stevia. The drawbacks are that they result in a weird taste and despite sounding like natural ingredients as many breweries want them to, they are in fact highly processed substances.
At Daissy, we stick to using only cane sugar as it brings out the purest taste in Kombucha, the way the beverage has been made traditionally.
5. Does Kombucha contain alcohol?
As a traditionally fermented food, kombucha may contain trace amounts of naturally occurring alcohol. But did you know that even fresh produce like ripe banana or fresh orange juice has some alcohol as well?
6. Why do you emphasize ‘ALWAYS KEEP REFRIGERATED’?
Ours is a raw, living food containing live and active cultures so it keeps fermenting even when stored in fridge (at a snail’s speed though). At room temperature, it, however, ferments at a much faster rate and may get over fermented, becoming unpalatable. If left out too long, the liquid may gush out when opening or the bottle may explode in the extreme case.
For your enjoyment and safety, we recommend keeping the our drinks refrigerated at all times, best below 4oC/39oF.