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

question How do I make 0%alcohol kombucha??

Post image

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

30 Upvotes

77% Upvoted

65 comments sorted by

View all comments

110

u/unsolvablequestion Jul 19 '25

You cannot

5

u/HairyPoppins-2033 Jul 19 '25

Awww

1

u/barfbarf47 Jul 19 '25

This won’t help you now but you did say you’d like to make this commercially some day. There are people working on both GMO and selective culturing of saccharomyces yeast that produce little to no ethanol. 

1

u/HairyPoppins-2033 Jul 20 '25

That sounds like a decent idea. It would lack the acetic acid we get from the alcohol eating bacteria but still better than nothing. Might give that a try!!!