That’s accurate, but anything above 0.5% is considered alcoholic in the US. There have been some small pushes to get the limit increased to 1.25%, which would make the usual levels of alcohol in normal kombucha legal, but I don’t think that’ll actually ever happen.
0.5% in the States? Yuck. Paranoid. Anyway not too expensive. Filtering out the yeast. Bubbling oxygen through the mix. Increased nucleation might do it too.
![Work math [satire]](https://sopuli.xyz/pictrs/image/e639a70a-8429-4ab1-a65f-a5aa9ee3b2b0.webp){kind=link}
That’s accurate, but anything above 0.5% is considered alcoholic in the US. There have been some small pushes to get the limit increased to 1.25%, which would make the usual levels of alcohol in normal kombucha legal, but I don’t think that’ll actually ever happen.
0.5% in the States? Yuck. Paranoid. Anyway not too expensive. Filtering out the yeast. Bubbling oxygen through the mix. Increased nucleation might do it too.
Regardless: huge markup.