Hvorfor skal Jun kombucha opbevares køligt?

Jun kombucha er rå og derfor biologisk aktiv. Fermenteringsprocessen fortsætter sålænge bakterier og gær har sukker, de kan omdanne. Gær er temperatursensitiv og opbevaring under 5 grader i køleskabet, kan holde aktivitetsniveauet på et minimum.
Sporrester af alkohol produceres naturligt i fermenteringsprocessen. Ved at holde Jun kombucha under 5 grader, sikrer man kvalitet og stabilitet af produktet.
Hvis Jun står ved stuetemperatur, vil fermenteringsprocessen hurtigt gå i gang og udvikling af kulsyre, alkohol samt risiko for at flasken eksploderer øges markant. Tillige kan den gode smag ødelægges af overkarbonering samt forsuring.

Why does kombucha have to be refrigerated?

The majority of kombucha sold on the market is raw, and therefore biologically active. The fermentation process continues as long as bacteria and yeast have sugars to feed on.  Yeast are temperature sensitive, and cold temperatures keep them less active.

Trace amounts of ethanol are naturally produced by the fermentation process. Keeping kombucha cold is an important means to ensure the quality remains consistent and compliant.

If exposed to warm or hot temperatures, the fermentation continues rapidly and the carbon dioxide will build up quickly. The results could be anywhere from an excess carbonation upon opening to an exploding or broken bottle. It is important to keep commercial kombucha refrigerated at all times to prevent any mishaps. Good thing it is so delicious, leaving it in the bottle almost never happens!

Hvilken pH værdi har Jun kombucha?

Jun kombucha skal helst have en pH værdi på mellem 2,5 og 3, 5. Dette er vigtigt for at beskytte Jun fra ikke ønskede bakteriedannelse.

What is the pH of kombucha? Why is it important?

The proper pH level of kombucha is between 2.5 and 3.5 pH. The pH level of kombucha is important as it protects the brew from harmful microorganisms.

Argh, had er det som flyder rundt i min Jun?

Jun kombucha er et levende produkt og er du så heldig at have en rest af SCOBY fra fermenteringen, er det endnu en garanti for dette. Der kan være let bundfald, som er lidt rest fra gær og tillige kan der være nogle lyse strenge, som flyder rundt, som er cellulose. Det er alt sammen helt harmløst og kan sagtens konsumeres. Se blog om dette.

Argh, what are the “jellyfish” or “floaters” in the bottle?

During the fermentation process and even after bottling, the bacteria continues to flourish and produces a by-product of the fermentation.  This gel-like mass of cellulose, often resembling a jellyfish, is completely harmless and can be consumed or discarded. This is what the “floaters” or “jellyfish” are that are seen in Kombucha.

Indeholder Jun kombucha alkohol?

Jun kombucha indeholder sporrester af alkohol, et naturligt biprodukt fra fermenteringen. Alkoholen konserverer drikken og beskytter det fra uønskede bakterier og andre mikroorganismer. Alkoholniveauet svarer til den mængde alkohol du finder i ikke pasteuriseret frugtjuice.

Der findes dog kombucha med højere alkoholmængde og tillige hybrid drikke såsom kombuchaøl. Læs indholdsfortegnelsen nøje.

Does kombucha contain alcohol?

Kombucha contains trace amounts of alcohol, a natural byproduct of the fermentation process that preserves the brew and protects it from harmful microorganisms. The trace amounts of alcohol are similar to what you’d find in unpasteurized fruit juice. Kombucha is considered halal because it is non-inebriating and the ethanol serves as a preservative.

There are, however, types of kombucha with higher amounts of alcohol which are deemed alcoholic beverages for consumption by an adult 21+ consumer including hybrid drinks like kombucha beer.