If you remember, GTs Kombucha was pulled from Whole Foods and eventually all healthfood stores early last summer because of concerns that if the product was not properly refrigerated once it left the manufacturing facility that the alcohol content would rise slightly above .5%. At that point, a warning label is required and only people over the age of 21 could buy it. In addition, the product could only be produced in approved facilities.
To control the level of alcohol in the product, Dave of GTs Kombucha altered the original formula so that the amount of alcohol producing probiotics was reduced. Correspondingly, the amount of non-alcohol producing probiotics was increased to compensate. Each bottle contains the same number of probiotics, just in a different ratio than before.
The result? The reformulation has a smoother taste and a shorter shelf life.
I tried my first bottle of the reformulated GTs Kombucha yesterday and it definitely tastes lighter than before. It also tastes lighter than home brewed kombucha. There still is plenty of zing to it, but only time will tell if it produces the same feeling of digestive well being as before!
Dave of GTs has indicated that he plans to bring back the original formula at some point, but it would only be available for purchase by individuals over the age of 21.
Age of Kombucha Culture Affects Alcoholic Content
One interesting thing I discovered while researching for this article is that older kombucha cultures produce less alcohol in the final brew than younger cultures. A kombucha culture, if you recall, is a symbiotic balance of both friendly bacteria and beneficial yeasts that contribute greatly to the overall health and function of the gut.
A kombucha culture that is over 20 days old has less yeast and more bacteria. The bacteria are non-alcohol producing and the yeasts are alcohol producing. So, using a kombucha culture that is more than 20 days old will alter the ratio between the two in favor of the bacteria.
Starting with less sugar is also beneficial in altering the probiotic ratio. For example, a 3 quart batch of home brewed kombucha uses between 1 and 1 1/2 cups of sugar. Using only 1 cup as well as an older culture will reduce the alcoholic content of the final brew – even though the alcoholic content is negligible if proper refrigeration after fermentation is observed at home.
Interesting! For those of you who are interested in making your own, these kombucha videos demonstrate the process and provide a basic written recipe.
While I’ve been making my own kombucha at home for almost 10 years now, I find it extremely helpful to have GTs Kombucha at the store to help bridge the occasional gap between batches and for when traveling!
Sarah, The Healthy Home Economist
Source: Kombucha Tea Producer Reworks Formula to Alter Alcohol Content
I've made my own kombucha and have bought the brand in your post. It took a while to realize that both are really bad for me as they feed my candida. They never seemed good for my younger sons either. It's one traditional drink I stay away from.
Tina
Tina, one thing to keep in mind is that when you start drinking a strong probiotic drink like kombucha, if you have candida, the symptoms will get WORSE not better for a period of time. This is due to the rebalancing going on in the gut. Other probiotics will due the same thing but not all will do this to the same people as there are different probiotic strains in different probiotic drinks/foods. I have a friend who started drinking kefir and suddenly started gets eczema. She wondered if the kefir was somehow "causing" the eczema. Of course, it was not – it was simply killing off pathogens in her gut and the eczema was a die off symptom. AFter a few months, the eczema went away and she feels better than ever. The kombucha could be doing the same thing to you but the effect is being misinterpreted as negative when in fact it is positive.
Sarah, do you have more information on the side effects of porbiotics or know where I could find them? I really want my husband to do this with me but I need the facts before the trouble. If you know what I mean. Love you Kombucha videos. They were very helpful.
Dena :o)
But the problem with candida is allergies to fermented things and to yeast it's self. If I drink these things then I get immediate asthma and the shakes.
So, what do I do know?
Ps. I don't know what to do with the "select profile button? what is a URL,.
I have posted as anonymous but don't really want to do that because it is harder to find your answer to my questions.
I"m not the anonymous as the previous statement, but have the same problem.
Sarah, when did you start giving your kids Kombucha? I make my own and have wondered if I could give Dylan a little just to get him use to the taste.
Good point – an allergy to yeast is completely different than a candida problem. Sometimes folks have both but most of the time folks with candida can still eat yeast ok. The yeasts in kombucha are probiotic yeasts NOT pathogenic yeasts as what candida is.
Forgot to say that the beneficial yeasts in kombucha fight the pathogenic yeasts like candida which is why it is great for candida problems. But, it might temporarily make candida problems worse as rebalancing is occurring in the gut.
huh! that is very good to read! i really enjoy kombucha and i have been working on fighting off my candida for a year now, but have worried about what donna gates says about wild fermentation. she says it is not good for candida…and she doesn’t like that it come from a mushroom and that it’s problematic somehow? hmmm….i must say, though, that i crave it….and listening to the body always seems like a good idea =) though, sometimes the little yeast buggers crave things that they want to eat to feed candida, so it can get a little tricky!
Hi Jamie, I started about 18 months old.
Hi Sarah! As a long time home kombucha brewer, I am happy that the GT and other brands are back on the shelves because if you dont' make your own, you should still drink some! I would love to share your article on my thoughts on friday link love at a moderate life to spread the good news! Hugs! [email protected]
Sarah,
When you say that using a culture that is older than 20 days old, are you refering to the scoby itself? Or are you talking about brewing the kombucha for longer than 20 days? Also do you know if the alcohol content in the brew gets stronger as the longer it brews? I only ask because sometimes (like right now) I let my brew go much longer than the normal 7 days, and its REALLY strong (more like ACV). Does that mean it also has a higher alcohol content? I'm just a little confused with this information. Sorry!!
Blessings,
Kerri