FAQs

We aren’t able to tell a person whether or not to drink kombucha during her pregnancy, that is up to each individual and their doctor.

That being said, we know many women (including our owner, Stacy) who feel that any trace amounts of alcohol, or living bacteria, do no pose a threat, and safely drank kombucha throughout their entire pregnancy, and while nursing with a thumbs up from their doctors.

Kombucha does contain residual (not added) sugar and trace amounts of alcohol, though it is by law a non-alcoholic beverage. We do see many parents that allow their children to drink kombucha with no adverse effects, and some parents choose to allow their young children to drink kombucha slightly diluted with water.

Every child and family is different, of course, and is best to make an informed decision with your child’s health care provider.

If you are introducing kombucha into your diet for the first time, it is recommended to drink 4-6 oz. per day for 1 week, and 6-12 oz. per day for another week.

If you experience discomfort, this may be the kombucha removing toxins from your body. Be sure to consume plenty of water to eliminate the toxins. You may also experience changes as your body’s pH begins to regulate itself.

After you have established consistent probiotics for two weeks, you can increase the daily amount to 12oz or more! However, once you feel you have established a healthy balance of good bacteria in your gut, kombucha does not need to be consumed daily to maintain.

*Note that each body is different, and we are unable to give medical advice.

Too much of anything can be, well, too much! Listen to your body. We drink a lot of kombucha here at Boochy Mama’s, and have friends that’ve drank 64 oz. in a day without a problem. So do what feels good — and is best — for you.

Kombucha is a probiotic, not a laxative. Kombucha is full of live enzymes which can help increase metabolism and add to digestive enzymes, and also help reduce acid reflux. Should you experience over active bowels, be sure to drink plenty of water, as your body is eliminating toxins.

Kombucha does need to be kept refrigerated. If left at room temperature, kombucha will continue to ferment, making the drink more vinegar-like and may increase the amount of alcohol in the bottle. CO2 build up can also occur, making the bottle prone to blowing off the cap, or a can likely to burst.

Kombucha is acidic enough (pH below 4.0) to where it will not grow harmful bacteria, unlike dairy products or unpasteurized juice. Technically speaking, kombucha does not go “bad.” It can stay in your fridge for well over a year and still be drinkable! However, Boochy Mama’s are dated 8 months from canning to ensure freshness and quality.

There are trace levels of alcohol in kombucha that are a natural byproduct of the fermentation process. They preserve the brew and protect it from potentially harmful microorganisms.

Kombucha fermentation involves using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. The SCOBY, also known as the “mother” or in our case, the “mama,” is a slimy, gelatinous disc that contains a mixture of bacteria and yeast.

Over 7–21 days, the bacteria and yeast in the SCOBY consume sugar and produce a variety of organic acids, enzymes, and other compounds. This process is known as fermentation, and it creates kombucha’s characteristic tangy, slightly effervescent flavor.

During fermentation, the SCOBY may also produce a small amount of alcohol as a byproduct.

However, the alcohol content of kombucha is typically very low, usually less than 0.5% by volume.

Kombucha is an ancient beverage originating to as early as 220 B.C. It is a fermented tea made with tea, sugar, and a SCOBY (symbiotic culture of bacteria and yeast). During the fermentation, which happens at warmer temperatures, the SCOBY consumes the sugar and converts them into acetic acids (probiotics).

We certainly believe so! When we drink kombucha, we feel good. And our kombucha brings our bodies enzymes, living probiotics which balance our gut, immune boosting benefits and vitamins, and a balanced pH. Kombucha made right is acidic enough (less than 4.0 pH) to where it will not create harmful bacterias. Try kombucha for yourself, and see how you feel!