Kombucha has to be in the running for most marked up drink. Stupid cheap to make, even if kegging it. Same essential process as beer.
I think the alcohol removal process increases the price quite a bit. Still very marked up though.
But then you have to restrict your userbase to over 21s and can’t sell it in many supermarkets. Without alcohol it can be sold as a soft drink.
At least here it can have 1.1% ABV without triggering regulations. Most of the sugars get metabolized by yeast into alcohol, then bacteria into vinegars. The better it’s oxygenated, the more vinegars are made. You don’t remove the alcohol, you convert it.
So 40g of sugar in a litre would become about 20g of alcohol, most of which becomes vinegar. The exact amount depends on time, temp, oxygen.
He’s going to erode his teeth completely
I thought this was going to end with “You certainly will not regret drinking $130 worth of kombucha every month”
I will not follow you for financial advice, my dude.
I tried Kombucha for the first time the other day.
I don’t get it.
It wasn’t terrible but I’d rather have a beer or a juice. Not whatever that was.
I enjoy it. Kombucha is a very rare savory cold drink. I find it tasty so it’s a good choice for variety, which I crave.
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