As you probably already know, a small amount of alcohol develops naturally in your home-brewed kombucha.  Generally, this is less than 2% ABV.  However, if you are looking for a healthy substitute for your usual booze, we can help you make some party bucha!

Several variables affect the alcohol content in your kombucha.  In this article, we will focus on changes you can implement without spending money on brewing equipment or making significant changes to the kombucha brewing process. These changes can increase your kombucha alcohol content to as much as 5% ABV!  Implement the following changes to increase the alcohol content of your kombucha:

1.    Increase Yeast Content in Starter Tea

Yeasts are responsible for the alcohol in kombucha.  Yeasts consume the sugar in kombucha and give off ethanol (alcohol) and CO2 as a result.  Therefore, we cannot increase alcohol content without yeast.

Upon setting up your next batch for primary fermentation, try to get your starter tea from the bottom of your last brew.  Yeasts tend to sink to the bottom of our brewing vessels.  By getting your starter tea from the bottom of your last brew’s jar, you should give the yeast population a head-start for your next batch!

If you have trouble scooping up starter tea from the bottom of the jar, you can simply give your finished kombucha tea a good stir prior to getting your starter tea from it.  This way, your yeasts will rise within the jar and the starter tea should have a higher yeast concentration.

2.      Increase Yeast Present During Second Fermentation (2F)

For the reasons mentioned above, we also want to increase the yeast present in our second fermentation bottles to increase the alcohol content of our kombucha.  During primary fermentation, bacteria consumes ethanol and produces organic acids in turn.  However, this bacteria cannot operate anaerobically (without oxygen).  Thus, the alcohol produced in our airtight bottles during second fermentation cannot be consumed.  This means a vast majority of the alcohol present in our kombucha is created by yeasts during second fermentation.

If you are trying to increase the alcohol content of just a bottle or two, use the kombucha from the yeasty bottom of your primary fermentation jar to top off your second fermentation bottles.  If you are trying to make a full batch of party bucha, give your kombucha a good stir prior to dividing it between your second fermentation bottles.  This way, the yeast concentration should be pretty even across all bottles.

3.    Don’t Filter Your Kombucha Before Second Fermentation!

On a related note, you should also pass on filtering out the floating bits in your finished kombucha prior to bottling for second fermentation.  If they freak you out, you can opt to filter them out after second fermentation is complete.  We recommend keeping them in anyways—they’re great for your health!

Those floating bits are usually yeasts strands and pieces that have broken apart from your SCOBY.  By keeping them in the brew, you are directly increasing the amount of yeast present in your second fermentation to consume sugars and increase kombucha alcohol content!  Let those little guys go to work on your party bucha!

4.    Sweeten Up Your Second Fermentation!

As mentioned, most of the kombucha alcohol is produced when the yeasts consume sugars during second fermentation.  Adding additional sugars will give the yeasts more fuel, meaning there will be additional alcohol present after 2F!  The additional sugars can come in any form—pure sugar, pureed fruits, fruit juice, etc.

Keep in mind, additional sugar also means additional carbonation.  You will want to monitor your bottles closely and burp them as needed to prevent an explosion.

5.    Lengthen Second Fermentation

If you increase your second fermentation time, you will be giving the yeasts more time to consume sugars and produce alcohol.  This will have an impact on the taste of your kombucha, but it will also increase the alcohol content.  If you don’t mind having your kombucha on the sour side, this is a great option for you!

Try doing second fermentation for up to 7 days, burping as needed.  Keep in mind, if it seems like your kombucha is no longer building carbonation, the yeasts have likely consumed most of the sugar present.  Once this is the case, the alcohol content won’t change much—go ahead and put the bottles in the fridge.

6.    Mind the Elements!

As you likely know, sunlight can kill off yeasts and bacteria in your SCOBY.  Store your kombucha in a dark place for both the initial fermentation process and second fermentation.  This will keep your yeasts alive, active, and ready to convert sugars into alcohol!

Likewise, temperature matters.  Yeasts thrive in warmer temperatures.  Warmer temperatures amount to increased activity and therefore increased alcohol content!  Try keeping your kombucha between 70-80 degrees F.  During second fermentation, you can even kick it up a notch! Try 75-82 degrees F if possible.

Get Your Party Bucha Started!

That’s all there is to it!  Make these changes and start drinking boozier bucha!  You can even invest in a hydrometer to measure the difference in kombucha alcohol content!

Keep in mind these are basic changes you can make without buying additional equipment or making any major changes to the kombucha brewing process.  If you would like to get really serious about making kombucha alcohol, you can get better results by investing in brewing equipment such as carboys and airlocks.  This equipment releases carbonation while preventing air from getting it, meaning there is no need for checking and burping your kombucha.

Best of luck with your kombucha alcohol!

Concerned About Alcohol in Kombucha?

If you do not wish to increase the alcohol content in your kombucha, no worries!  Just keep doing what you’re doing!  Again, typical kombucha fermentation processes generally result in less than 2% ABV.  If you are pregnant or otherwise have concerns about the alcohol content in kombucha, we recommend consulting your doctor as we are not licensed medical professionals.