Kombucha is a probiotic beverage usually made by fermenting green or black tea. Kombucha has been drunk by humans for thousands of years to help with digestion and overall health.
Kombucha is made by fermenting green or black sweetened tea with a particular type of bacteria and yeast usually for 7-30 days. During the fermentation, the kombucha bacteria and yeast transform the tea, sugars and other components in the tea into a unique tasting beverage containing healthful ingredients, mostly acetic acid, antioxidants, b vitamins, and beneficial bacteria.
Water kefir is made by fermenting sweetened water with a particular type of kefir bacteria and yeast, usually for 1-3 days. Seattle Kombucha uses organic cane sugar, organic coconut palm sugar, organic molasses, organic figs, other dried fruits, lemons and sea salts to make our delicious water kefir.
During the fermentation, the water kefir bacteria and yeast transform the water and sugary mix into a unique tasting, probiotic beverage containing healthful ingredients, mostly lactic acid, acetic acid, various minerals, b vitamins, and beneficial bacteria.
Unpasteurized kombucha and water kefir is a live, raw, probiotic product. Ideally, it needs to stay refrigerated between 34-38 degrees Fahrenheit until you are ready to drink it. If you are unable to access a refrigerator, keep the kombucha and water kefir as cool as possible using a cooler or cooler bag filled with ice or freezer packs.
If your kombucha/water kefir is left out of refrigeration and gets warm, if there is any sugar in the bottle, your kombucha/water kefir will begin to ferment again and become more sour and change flavor as the yeast and bacteria consume the remaining sugars and create more CO2 gas. The pressure inside the container will increase and may increase so high that the bottle cap/can expands and may pop and fizz out all over the place when opened. BE VERY CAREFUL IF THE CAN OR BOTTLE CAP IS TIGHT AND PUFFED OUT. A can or bottle of unpasteurized kombucha or water kefir could explode on its own if left out of refrigeration for too long. When kombucha is left out of the fridge and it continues to ferment, the flavor will also change to become more sour.
If authentic, unpasteurized, live kombucha is left out too long, (if there is enough sugar in the bottle) the carbonation and the pressure inside the bottle may become too high causing the bottle to fizz all over the place when you open it, or the bottle may even explode. SO... BE VERY CAREFUL IF YOU ARE GOING TO LEAVE YOUR KOMBUCHA OUT OF THE FRIDGE! Or just keep it in the fridge until you are ready to drink it.
If your kombucha gets warm, and its been out for a day or so, don't open it right away. Before opening it, return it to the fridge or a cold cooler as soon as possible. After it cools down, you can open it slowly, preferably over a clean bowl in case it has gotten more carbonated. That way, in case it fizzes over, you can save the beverage using the bowl and transfer it to a glass.
WARNING: Always take precaution when opening a bottle that has been left out of refrigeration and then re-chilled.
Pro Tip: Place the bottle in a wide mouth glass or bowl larger than the bottle itself to capture any overspill in the case your kombucha fizzes over. This will minimize the mess and make sure your kombucha doesn't go to waste! You could also put a towel or rag over the top when you are opening it in case it does fizz over a bit to shield your face.
Yes. Some flavors of kombucha/water kefir taste great when served warm, including our Lady Grey. You could, like a wine, take it out of the fridge and open it several minutes or hours before serving it to let it breathe and warm up. Feel free to experiment with letting your bottles/cans warm up a bit before consuming them to see if you like it better that way.
Also, sometimes people find cold, carbonated beverages difficult to drink and prefer them a little warmer.
If you are going to leave a bottle/can or two out to experiment with drinking it warm, or you want to let the fermentation continue because you prefer your kombucha/water kefir less sweet, just make sure you open the bottle and keep the cap loose to prevent the pressure from getting too high in the bottle as it warms up. You can also pour the kombucha/water kefir into a glass first before letting it sit for a while to get warm.
We are glad you love our products. To reduce carbonation, we recommend transferring the bottle/can of kombucha/water kefir to a glass. If that doesn't reduce it enough, you can stir the kombucha/water kefir to remove the carbonation.
You can also open the bottle/can and leave it open so that the carbonation reduces naturally.
You can leave it out of the fridge overnight then return it to the fridge in the morning. Overnight it will begin to re-ferment, creating more CO2 carbonation inside the bottle. The side effect of this is that the kombucha may taste less sweet and have slightly more alcohol. If overnight is not long enough, you can try leaving it out for 1-2 days before returning it to the fridge. You can also try using a SodaStream type machine to add carbonation to your beverage.
Yes. But very little. Seattle Kombucha/water kefir contains less than 0.5% alcohol, which categorizes it as a non-alcoholic beverage. Because kombucha/water kefir is a fermented beverage, it naturally contains a trace amount of alcohol as the yeast converts sugar to alcohol, water, CO2 and acids. One of the reasons that kombucha/water kefir has so little alcohol compared to beer or wine is that the bacteria present in kombucha/water kefir convert some of the alcohol to beneficial acids like acetic acid, lactic acid (water kefir), gluconic acid and glucaronic acid.
If you are avoiding alcohol due to pregnancy, allergies, sensitivities, or religious beliefs, you should not drink kombucha/water kefir.
Our kegs are 5 gallons each and serve 50 12oz servings. If you prefer bottles/cans, or don't have a kegerator, we can offer our 12oz bottles/cans at wholesale prices if you buy 50 or more at a time. Another benefit of buying bottles/cans instead of kegs is that you can mix and match the flavors.
Order Processing of Home Brewing Supplies:All orders are generally processed within 2 business days of receipt, and scheduled for delivery as soon as possible. If we have the product in stock and ready to go. If we need to make more product, it make take a bit longer.
100% Satisfaction Guaranteed. We want you to love our product as much as we do. Our policy is "If you don't love our product, we'll replace it for FREE." If you are not 100% satisfied, please contact us at (425) 985-2364 or email firstname.lastname@example.org so we can ensure you have the best possible experience with our company!
If possible, when returning Seattle Kombucha/water kefir products, please return the item, or take a photo of the item and the batch code/best buy label. This allows us to keep track of what is returned and why. Thank you!
If you are interested in becoming a reseller for Seattle Kombucha Company, please call or text Wayne Greenfield at (425) 985-2364 or email email@example.com.
When we meet, we will guide you through our selection of flavors and answer any questions you might have including: pricing, available distributers, UPCs, nutritional information and terms. We look forward to working with you to provide the best kombucha to your most valued customers.