Alcoholic Kombucha Wine

[Guest guest]

Was it dinovanta who asked after alcoholic Kombucha?

I found this quote partly from Guenther and partly from the Happy Herbalist

for what it is worth:

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It may be possible to make a Kombucha wine through

a 2-stage fermentation process as follows:

Stage 1 - Brew Kombucha tea as per normal

Stage 2 - Remove Kombucha culture. Add more sugar water

and continue anaerobic fermentation (without oxygen)

as in normal wine making and voila! Kombucha wine

with approximately 10-14% alcohol by volume!

I have not experimented likewise, but I would like to pass

on this new idea for all kombucha friends, who are keen on

experimenting. Certainly one should add some ferment yeast,

as it is done when making wine.

Cheerio - Salute - a votre Sante,

Guenther "

>Snip<

What I am doing is to stop the ferment at 5-6 days, so there is more

sugar in it, also the yeast is still active, bottle and seal tight

leaving no air, then store it for 4 weeks. The yeast and

sugar that are left in the bottle carry on working, anaerobically,

without air,and it is this process that raises the alcohol level.

>end<

IMO, you will not get those high % by the normal kombucha

process.

A good result would be alcohol in the 5-10% range

Use a HYDROMETER before the second stage and after to determine %.

http://www.partyman.se/oe-hydrometer_sugar.htm

A more simple way, especially for diabetics is to use their

Hand-held digital glucose testing monitors, used to blood

glucose to test residual sugar levels in wines / kombucha.

in summary:

have a high yeast to bacteria ratio.

use maltose sugar regular rate plus add more daily,

go into the anaerobic fermentation day 3 (where alcohol

production is the highest)

if you wish to add champagne yeast do so at this point.

(following activation instructions for that type of yeasts)

use a balloon to seal the fermentation jar. Tape the balloon

around the opening (as one would use a rubber band to seal

the cloth in normal KT brewing) and set the temperature for

that particular yeasts, or leave at room temperature

(70-80F)

Just my thoughts, there are lots of methods available.

as a note: IMHO kombucha has the proper amount of healthy

alcohol already in the normal ferment. Higher amounts of

alcohol are not medicinally advisable.

Ed Kasper LAc. Licensed Acupuncturist & Herbalist

Acupuncture is a jab well done

www.HappyHerbalist.com Santa Cruz, CA.

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