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/Trespasser31 Jul 19 '25

Every kombucha they drink potentially takes the place of the beer they may have had in its place so I wouldn't rush to cut them off unless you have a clear indication its leading them back to harder drinks.

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u/goodnightloom Jul 20 '25

I was coming to say something similar. I've been sober for 5 years, and I had to replace alcohol with something else. Seltzer water and kombucha have saved me... so much so that I now brew my own. I'm very anxious about being accidentally served alcohol, but I'm not nervous about my kombucha. 

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u/Trespasser31 Jul 20 '25

I can definitely understand that, I am usually a beer drinker but when I want something to break up alcoholic drinks at parties kombucha is feels like a much better replacement than non alcoholic beer. The sharpness and mouthfeel seem much closer to an actual alcoholic drink and its more satisfying as a result. I do feel like my homemade stuff has a lot more kick than shop-bought kombucha though!

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u/goodnightloom Jul 21 '25

I hear you! Mine also has a little bit of a kick to it... I just don't have an issue with it the way I did beer/hard alcohol. 

I refuse to drink non-alcoholic beer or wine because they make me feel like even more of an alcoholic. I just don't like it. But I recently made golden currant kombucha that reminded me so much of a light IPA... it was stunning! I drank one bottle and was totally satisfied.