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Alcoholic drinks from Sold commercially, including in the United States
Hard kombucha starts as ordinary kombucha, sweet tea soured by a SCOBY. In the one laboratory recipe we found, more sugar and an added yeast then ferment it again in a sealed vessel, so alcohol builds up instead of being turned to acid. In the United States any kombucha that reaches 0.5 % alcohol by volume is an alcohol beverage under TTB rules.
| Black tea, steeped 5 min4 g in 100 mL boiled water, then 800 mL water with 10 % (w/v) sucrose | [kim2025] |
| Starter100 mL commercial kombucha and 0.5 g SCOBY | [kim2025] |
| Second-stage base1 L of 40 % (v/v) kombucha with 15 % (w/v) sucrose | [kim2025] |
| Acid-tolerant yeast (Lachancea thermotolerans in the study)0.6 g cells per litre | [kim2025] |
| Starter | SCOBY and kombucha from the last batch, then an added yeast |
Total time across the recorded steps: 35 days
What changes: Starter liquid and a SCOBY go into cooled sweet tea
Output: sweet tea with SCOBY.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Hard kombucha starts as ordinary kombucha, sweet tea soured by a SCOBY. In the one laboratory recipe we found, more sugar and an added yeast then ferment it again in a sealed vessel, so alcohol builds up instead of being turned to acid. In the United States any kombucha that reaches 0.5 % alcohol by volume is an alcohol beverage under TTB rules. Made in 4 steps over 35 days. The longest step, ferment sealed to build alcohol, takes 21 days (Kim H 2025) and runs at 23 °C (Kim H 2025). Yeasts and acetic acid bacteria of the SCOBY and Lachancea thermotolerans, an acid-tolerant yeast picked for high ethanol do most of the fermenting.
| Main step | 21 daysReported[kim2025] | Ferment sealed to build alcohol |
|---|---|---|
| Temperature | 23 °CReported[kim2025] | Ferment sealed to build alcohol |
| Acidity | pH 2.6–2.7Measured[kim2025] | Ferment sealed to build alcohol |
In ordinary kombucha, acetic acid bacteria turn the yeasts' alcohol into acid, which limits the alcohol. In the one study, hard kombucha got a second, sealed fermentation with extra sugar and an added yeast, and reached about 3.9 % ABV.
Start ordinary kombucha with about 10 % liquid from a previous batch. BCCDC recommends discarding it, with its SCOBY, if it has not reached pH 4.2 within 7 days. In the United States, kombucha with 0.5 % alcohol by volume or more at any time, including after bottling, is an alcohol beverage under TTB rules and needs a qualified premises, labelling and the health warning. The sealed stage is a burst hazard. It holds 15 % added sugar and live yeast for 21 days, the study does not say whether its silicone stopper lets gas out, and CSU Extension warns that kombucha capped at room temperature for more than 1–3 days can build enough gas to explode. The recipe comes from a laboratory study and is not a tested home method. The drink is alcoholic, and BCCDC notes that no alcohol is recommended during pregnancy.
Every number is labelled with how it is known. How this atlas is made
Wikipedia says kombucha is believed to have originated in China, though its history is not well documented. In 2010 elevated alcohol was found in many bottled kombuchas in the United States, and retailers including Whole Foods pulled them from shelves for a time. Producers then lowered the alcohol of their kombucha. Some commercial producers now sell hard kombucha of over 5 % alcohol (Wikipedia).
