FERMENTATION —>
KOMBUCHA is a fermented beverage made from brewed tea and sugar —> kombucha process resembles Vinegar fermentation —> Like vinegar kombucha is a yeast fermentation of sugar to alcohol followed by a bacterial fermentation of alcohol to acetic acid —> The symbiotic culture forms a pellicle or biofilm on the surface of the brew often called a mushroom or SCOBY “Symbiotic Colony of Bacteria and Yeast” which can be reused for subsequent batches —> Alcohol and acetic acid content of kombucha is less than 1% but can rise to 3% during a long ferment —> This is a unique process where a double fermentation takes place —> first generation MUKA kombucha —> double fermentation with Keffir Lime Leave
