As an expert sommelier and brewer, I can confidently say that homemade kombucha can become alcoholic if the fermentation process is not controlled correctly. Kombucha is made by fermenting sweetened tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast), which converts the sugars into various compounds, including alcohol.
During the fermentation process, the yeast in the SCOBY consumes the sugars in the sweetened tea and produces alcohol as a byproduct. However, the alcohol content in kombucha is typically very low, usually less than 0.5% by volume. This is due to the fact that the bacteria in the SCOBY also produce acids, such as acetic acid, which inhibit the growth of yeast and limit alcohol production.
In my personal experience, I have brewed kombucha at home and have found that the alcohol content remains low as long as the fermentation process is properly controlled. This includes factors such as the temperature, the duration of fermentation, and the sugar content of the sweetened tea.
However, if the fermentation process is not controlled correctly, the alcohol content in homemade kombucha can increase. This can happen if the fermentation time is too long, the temperature is too high, or if there is an imbalance in the yeast and bacteria populations in the SCOBY. In such cases, the yeast may continue to convert sugars into alcohol without being inhibited by the bacteria, resulting in a more alcoholic beverage.
To prevent homemade kombucha from becoming too alcoholic, it is important to monitor the fermentation process closely. This can be done by regularly tasting the kombucha and checking its alcohol content using a hydrometer. If the alcohol content starts to increase, steps can be taken to slow down or halt the fermentation process, such as refrigerating the kombucha or adding more acidic liquid (such as vinegar) to the fermentation vessel.
It is also worth noting that the alcohol content of homemade kombucha can vary from batch to batch, depending on various factors such as the specific strains of yeast and bacteria present in the SCOBY, the type of tea used, and the brewing conditions. Therefore, it is essential to be vigilant and attentive when brewing kombucha at home to ensure that the alcohol content remains within desired levels.
While homemade kombucha can become alcoholic if the fermentation process is not controlled correctly, the alcohol content is typically low, usually less than 0.5% by volume. By carefully monitoring the fermentation process and taking appropriate steps to control it, it is possible to prevent homemade kombucha from becoming too alcoholic.