I’m not entirely sure what I did wrong (or maybe right) but pretty sure my last batch of kombucha had more than “trace” amounts of alcohol

@alastair would that do it? I add about a cup of white sugar for a gallon batch? I think it was pretty mild but I definitely got a slight buzz from it. I also had done a second ferment with strawberries/cherries and let that sit for awhile

@rebekahcrabs sorry for the late reply. Fermentable sugars are what create alcohol and carbon dioxide when brewing beer, but im not sure how much alcohol would be produced by that amount of sugar being added that you mentioned. I was just surfing around this webpage.

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