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the fine balancing act of kombucha tea-making

Kombucha Tea a Fine Balancing Act

Producing GO! Kombucha tea on a mass scale can be fraught with potential hazards and learning curves, which years of learning and fine-tuning before the brand launched enabled us to master.

Unlike making Kombucha tea at home where it is a simple question of brewing the tea, allowing to cool and adding the Kombucha culture, then tasting on a daily basis and bottling when just about right, producing large volumes requires a good deal of expertise, not least a clear perspective of the precise point at which to bottle.

Just as a perfect alignment of planets with the sun and the moon is said by seers and mystics to create a certain vibration that heralds a positive shift in universal consciousness, so Kombucha tea requires the perfect alignment of several key factors to ensure that it is bottled at optimum taste and strength, much like beers, wines and spirits.

In addition to ensuring the sugar is at or below 5 per cent at the point of bottling (this level will quickly diminish to around 4-4.5 per cent once the secondary fermentation kicks in inside the sealed bottle) while alcohol is less than 0.5%, the another key factor is the level of acidity, as determined by the pH acid/alkaline value.

alkalising in the body

The western diet, which veers towards meat, dairy products, processed and junk foods, is considered to be overly acidic. By contrast – and like lemons, limes and other acidic-tasting foods mostly comprising fruits and vegetables – fermented Kombucha tea is alkalizing in the human body and typically falls between 2.5 to 3.6 on the pH scale.

If less than 2.5 then the brew becomes too acidic and vinegary to tatse; if more than 4.6 it is veering towards alkaline and becomes prone to contamination by molds and other airborne microbes and potential pathogens as the diminishing live acids in turn weaken otherwise well-brewed kombucha tea’s inbuilt antiseptic properties.

It takes years of experimenting, learning and fine-tuning to ensure all of these factors – and critically not just taste alone – align and harmonise at the optimum point in readiness for bottling and conditioning. And when you buy a bottle of GO! Kombucha you can rest assured that you are also buying into those many years of expertise.

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