Have been trying to figure this out for awhile. New Holland always has one or two alcoholic kombuchas on tap usually around 3-4% abv.
That sounds like a challenge!
Maybe it's a blend of beer and kombucha or is fortified with neutral spirits? Adding more sugar to kombucha usually just results in more acetic acid.
The process you are describing is something like what I was thinking I will try. I would think something strong like 1118 would be able to outcompete the bacteria for the sugar and create alcohol
Why won't the Champagne yeast work? You are practically making a brew without the wort, like a wine. Sugar+yeast= alcohol and CO2.
You can't stop bacteria from doing its thing just by throwing an airlock on. Ever made a sour beer, or had an unintended infection? I'll bet there was an airlock on it.
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