What happens inside Kombucha Vinegar?

How to Hack Your Brew – adjusting sugar, fructose, alcohol, and acidity by changing the brew time.

A detailed look at what happens with acidity and sugar levels in kombucha when brewed a long time. kombucha research. kombucha science. fructose.

Have you ever wondered what goes on inside your batch of kombucha when you leave it too long? What about when you’re deliberately making kombucha vinegar? What are the changes that happen?

Or maybe you’re trying to hack your kombucha brew to get a particular effect. If you want to minimize the sugar, how long should you leave it? What happens to the sugar? How much alcohol gets produced and when? How acidic does it get and when? How much fructose gets produced?

Well, you are not alone in asking those questions!

Continue reading “What happens inside Kombucha Vinegar?”

Lactic acid bacteria. Why you want them when you’re making kombucha.

When we’re making kombucha, we want it to be as healthy and as health-giving as we can. Because even though it tastes great, most of us are doing this because we want to see improvements in our health. Otherwise, why bother, right?

So, let’s dive into the exciting world of lactic-acid bacteria, and how they benefit your kombucha brew.

Continue reading “Lactic acid bacteria. Why you want them when you’re making kombucha.”

Nothing to see here (research paper retracted)

So.

Originally this blog post was going to be the exciting follow up to this one. You know, where I get into the nitty gritty about why I thought you’d love to hear about how fermenting herbal teas with a scoby make them even better?

But life is a funny old thing sometimes.

Continue reading “Nothing to see here (research paper retracted)”

Kombucha has a different mix of microbes when grown with different recipes

So. What strains of probiotics are in kombucha? What are the kombucha microbes that make your brew so good? And can you change them?

We know that SCOBY stands for “Symbiotic Colony of Bacteria and Yeast”. But which bacteria are doing the work? What is a good scoby yeast? And are all kombucha scobys the same? (hint: they’re not) Continue reading “Kombucha has a different mix of microbes when grown with different recipes”