Re: How to keep commercially produced Kombucha below .5% ABV

[thor...@gmail.com]

Where are you sending yours for testing?  I need to find a lab to have mine checked as well.

On Saturday, April 15, 2017 at 7:23:47 PM UTC-5, ianceppos wrote:

Jared,

What is the best way to keep ABV below the legal limit .5% ? I produce in 100L Stainless fermenters and use the standard recipe 1 cup sugar, 15 grams  loose leaf tea, 1 cup of started, per gallon of water.  Typical ferment time is 10-21 days this time of year on the east cost.  Our lab samples tested .8 ABV and we need to get it below .5 to start selling.  I will have all approvals next week and this is my last hurdle.

My only thought is to reduce sugar per gallon or possibly ferment time?  Your thoughts are appreciated!

[Jared Englund]

You need to find a local lab so you can deliver it yourself.  The lab I use (Exova) also tests meat for contaminants.  You could ask around in other industries to find some lab options