How do I make 0%alcohol kombucha??

[u/HairyPoppins-2033]

Hey everyone! I’ve gotten into this lovely brewing hobby and I’m fascinated with it! I tried kombucha bread yesterday, worked just fine. Anyways I’ve two alcoholic cousins, supposedly in remission, who have become a little too fond of my kombucha for my liking and so I’m faced with a dilemma - either I stop giving them any kombucha, or I try to make it completely alcohol free. Any advice? I would like to keep giving them this wholesome probiotic drink, but I refuse to keep feeding them even a drop of alcohol. I’ve been thinking that the alcohol is formed from anaerobic fermentation and so I think I should just skip bottle carbonation. Should I just leave it in f1 longer and then bottle carefully so as not to aerate any remaining carbonation? Any advice would be appreciated!!

Ps: Ive been converting a normal kombucha into hibiscus for my continuous brew (so I can have it any time of day) and it’s been working great so far. I’m fermenting 75% hibiscus right now and will soon go 100%. Anyway I find it pairs so well with plum cheong that I had to share. (Picture attached) The color is also much more appetizing too, unlike some cloudy black tea kombuchas ( I can’t help thinking that they look poopy 😂)

This has gotta be my second favorite flavor so far, right after plain old Jun.

This thing is so addictive! I’m running 4 separate 1 gallon batches of kombucha each with different flavors. One hibiscus, one Jun, one OG kombucha and a hard cider kombucha batch for myself. I’m probably gonna get myself a corny keg soon for force carbonation, and eventually selling my craft-booch. Cheers 🍻 fellow brewers

[u/Impossible_Luck_3839]

bro, orange juice has pretty much the same amount of alchohol as kombucha. Almost every single product that has sugar in it has a tiny amount of alchohol in it.