- "I have GERD and can't handle foods that are too acidic. Is Kombucha safe for me to drink?
Truly, I don't know, but Kombucha is an acidic drink, so I would be cautious. Please check with your doctor.
- "Kombucha makes my stomach hurt. Should I keep drinking it?"
Ummm, again. I don't know. Please please please check with you doctor. I am not a doctor, but as a rule of thumb, I don't think anyone should eat or drink anything that makes them feel sick- even if we do love how it tastes. I do know that sometimes it takes awhile for your stomach and gut to get used to new probiotic cultures, so you could also try introducing Kombucha into your system slowly, ½ a cup at a time. But you should still consult a medical professional anyway.
- "Is Kombucha an alcoholic beverage?"
Kind of. Alcohol is a byproduct of fermentation, so there is a little alcohol in your Kombucha. Usually, it isn't even enough to notice, but some states, like Florida require that it is labeled, and that buyers are 21 and over.
- "Why do you have to use a glass brewing container?"
Kombucha is acidic, so it can slowly break down materials over time, and those materials can get into your brew. For that reason, plastics are not appropriate, and don't even ever think about brewing your Kombucha in something like a soft plastic bag. Metal too can be absorbed into your tea, so glass is your best bet.
- "What is wild fermentation?"
Wild fermentation is how probiotics develop in your ferment. Wild means that these probiotic strains grow naturally, or "wildly". They appear on their own, through fermenting, without you physically adding specific strains. Think of how wildflowers appear in a prairie: no one put them there, they just grow.
- "Can I determine what probiotic cultures are in my Kombucha?"
Its hard to determine exactly which cultures are in your own brew. If you grew a SCOBY from scratch using an unflavored bottle of Kombucha, you can look at the bottle and see what cultures are listed; these strains may have continued to grow in your own brew. If you used an already formed SCOBY to brew your first batch, the cultures may be similar to that SCOBY. It is very hard to determine strains of probiotics due to wild fermentation (see above), however there are labs that do testing, if you really need to know.
- "Are there more probiotics in Kombucha you brew than the bottled ones in the store?"
Generally, yes. Depending on different states laws, some store-bought Kombucha will have to be pasteurized, which kills most everything. Even if it is "lightly" pasteurized.
That isn't a question. Regardless, my answer is don't drink it? IDK, my BFF Jill?
- "What is a continuous brew system?"
A continuous brew system is when you consistently take out Kombucha and then immediately put prepared tea back in to ensure you always have brewed Kombucha on hand without having to drain, bottle, and prepare new tea all at once.
- "Is a continuous brew system better?"
To each their own. Do what works best for you. I don’t think one is inherently better, its more a question of the time you are willing to dedicate to brewing.