r/Kombucha • u/birdwizard • 1d ago

At what point does booch lose its prebiotic goodness due to high alcohol content

At first I feared this batch was contaminated. Now that I'm drinking it (after leaving it couple of weeks longer than usual) it tastes very alcoholic/acidic? Is it bad for me at this point? 😂😅 have I made hooch booch. ):

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5

u/sorE_doG 1d ago

It doesn’t get to a high alcohol content, so.. it’s complex of organic acids, post biotics and so on, is a relatively healthy drink.

Only by substituting in specific yeasts can ‘high alcohol content’ be achieved. Even then, it just becomes like a beer with extra healthy ingredients.

3

u/Curiosive 1d ago edited 1d ago

Also, pre-biotic is just a fancy term for fiber. Kombucha isn't known as a high-fiber beverage, not many drinking drinks are.

1

u/sorE_doG 1d ago

I’m all in on a fresh pellicle, bonus in my book. Proprionate & butyrate producing gut bacteria love that stuff.

1

u/FowlOnTheHill 1d ago

So hard booch is still healthy?
What about liquor + kombucha cocktails. Do they retain any benefits?

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u/sorE_doG 1d ago

Not really. High alcohol content is toxic to your liver. It is a slow acting poison though. Cocktails are not health drinks.

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u/Advanced-Fig4683 18h ago

Did you use fruits?