Misc Kombucha FAQ
Is kombucha safe to make at home?
Yes - as long as you follow proper brewing practices, kombucha is generally very safe to make at home. It’s actually safer than many other home-fermented foods because of its naturally low pH, which creates an acidic environment that prevents harmful bacteria from growing.
That said, kombucha should always be made with clean tools, high-quality ingredients, and attention to temperature and storage. I always tell my workshop attendees:
If you see mold, toss the whole batch - no exceptions.
Also, trust your body. If something smells or tastes off, or if you don’t feel good after drinking it, don’t force it. Everyone’s system is different, especially when it comes to fermented foods. When in doubt, it’s always okay to start fresh.
That said, kombucha should always be made with clean tools, high-quality ingredients, and attention to temperature and storage. I always tell my workshop attendees:
If you see mold, toss the whole batch - no exceptions.
Also, trust your body. If something smells or tastes off, or if you don’t feel good after drinking it, don’t force it. Everyone’s system is different, especially when it comes to fermented foods. When in doubt, it’s always okay to start fresh.
How much kombucha should I drink?
Everyone’s body is different, so there’s no one-size-fits-all amount. If you’re new to kombucha or fermented foods in general, I recommend starting with 4 to 8 ounces a day and seeing how you feel.
Kombucha is alive and active—so if you drink too much too fast, it might cause bloating, gas, or digestive discomfort, especially if your gut isn’t used to it.
Trust your body. If it feels good, you can slowly increase your intake. If you feel heavy, bloated, or off after drinking kombucha, ease up and try a smaller serving next time.
Kombucha is alive and active—so if you drink too much too fast, it might cause bloating, gas, or digestive discomfort, especially if your gut isn’t used to it.
Trust your body. If it feels good, you can slowly increase your intake. If you feel heavy, bloated, or off after drinking kombucha, ease up and try a smaller serving next time.
Why is store-bought kombucha refrigerated?
Most kombucha you find in the store is raw and unpasteurized, which means it's still alive with active yeast and bacteria. As long as there’s sugar left, fermentation will continue.
Refrigeration slows down that fermentation by putting the yeast and bacteria to sleep, helping to preserve the flavor and prevent too much pressure from building in the bottle.
If kombucha warms up again—like if it’s left out on the counter or in a hot car—the microbes wake up and start fermenting again, which can lead to excess carbonation or even a kombucha explosion if the pressure isn’t released.
So, cold storage = sleepy booch and a safer bottle!
Refrigeration slows down that fermentation by putting the yeast and bacteria to sleep, helping to preserve the flavor and prevent too much pressure from building in the bottle.
If kombucha warms up again—like if it’s left out on the counter or in a hot car—the microbes wake up and start fermenting again, which can lead to excess carbonation or even a kombucha explosion if the pressure isn’t released.
So, cold storage = sleepy booch and a safer bottle!
Does kombucha contain alcohol?
Yes, kombucha naturally contains a small amount of alcohol as a by-product of fermentation. When you brew kombucha, the yeast convert sugar into alcohol and carbon dioxide, and then the bacteria convert much of that alcohol into organic acids that give kombucha its tangy taste and preserve the brew.
Most home-brewed kombucha ends up with less than 1% alcohol, especially if fermented for 7 to 14 days and kept under 78°F. However, depending on your brew time, sugar levels, and temperature, alcohol content can vary slightly.
Here are some factors that can increase alcohol in home-brewed kombucha:
Most home-brewed kombucha ends up with less than 1% alcohol, especially if fermented for 7 to 14 days and kept under 78°F. However, depending on your brew time, sugar levels, and temperature, alcohol content can vary slightly.
Here are some factors that can increase alcohol in home-brewed kombucha:
- Fermenting at warmer temperatures (above 78°F)
Using a lot of sugar or very sweet flavorings - Longer fermentation times, especially in sealed bottles (secondary fermentation)
- Skipping refrigeration once it’s ready
- Keeping your fermentation in the 68 to 78°F range
- Bottling your kombucha sooner (before it gets too sour)
- Refrigerating promptly after reaching your desired taste and fizz