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.
![Work math [satire]](https://sopuli.xyz/pictrs/image/e639a70a-8429-4ab1-a65f-a5aa9ee3b2b0.webp){kind=link}
That’s the trick, don’t remove the alcohol
But then you have to restrict your userbase to over 21s and can’t sell it in many supermarkets. Without alcohol it can be sold as a soft drink.
It’s not a lot of alcohol, it’s like 1% by volume or something last I checked. You can make it higher, but I think it caps out around 3%.
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.
Regardless: huge markup.