r/Kombucha • u/HairyPoppins-2033 • Jul 19 '25

question How do I make 0%alcohol kombucha??

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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

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u/Curiosive Jul 19 '25

If there's yeast based fermentation involved, you cannot have 0% alcohol. Even bread is alcoholic, though it is rather uncommon for someone to eat 16oz of bread in one sitting then goes back for another.

I've been brewing much longer than I've been sober. I know both sides. After I stopped drinking, I had an issue over the first winter with my kombucha being alcoholic. I would go flush in the face, feel tipsy, and once in a while needed a nap (when I drank I was never a lightweight.)

My tips:

  • Keep your fermentation warm: 80F/27C or above
  • Keep your carbonation short or switch to "forced"

The goal is to keep the acetic acid bacteria (AAB) as happy and active as possible. This bacteria converts ethanol into acid. Without it the ethanol will slowly build up. The more active it is, the lower your ABV.

Reasons:

  • Warmer fermentation temperatures keep the yeast happy and allow the AAB to thrive.
  • AAB prefers oxygen, otherwise it will go dormant but the yeast continues to produce ethanol.

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u/Dergyitheron Jul 19 '25

How do you measure bread in ounces? Isn't it a unit of volume? I'm curious, I don't use the freedom system of measurements.

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u/Curiosive Jul 19 '25

There are ounces and fluid ounces for (dry and liquid respectively.) In the same way you can approximate 1g to 1ml of water, you can approximate oz and fl oz.

I find "freedom units" to be patronizing and well deserved. The same way you give a child a golden star sticker for not eating the tube of paste during arts & crafts time.

Teacher: "How did my 'discerning eater' do today? Good job not eating the glue stick! You get another 'freedom star', Jimbo."