Kombucha continues to ferment residual sugar even when in bottle. As a result of this anaerobic fermentation sometimes as high as 3% alcohol if the kombucha brewery is not careful.
- Reduce the fermentable sugar to zero. If there is no fermentable sugar, then there will be no alcohol production post-bottling.
- If required add unfermentable sugars like Stevia.
- Filteration: Use better filter and double filteration.
- Use the Oxygenation wand before bottling. This has a stone with small 2mm pores. These microbubbles get readily dissolved in kombucha and will burn off any ethanol.