KOMBUCHA QUESTIONS


Q: WHAT IS KOMBUCHA?

Kombucha is a fermented tea that is full of probiotics, digestive enzymes and B Vitamins. MotherLove brews kombucha that is raw, organic and made from ethically sourced and many local ingredients. We use a mix organic black and green tea. Each flavour is created to offer different nutritional benefits and is brewed for high probiotic content. People drink kombucha for its digestive benefits and gut health.


Our brews have all been tested by accredited labs and the information can be found on the nutritional chart on the side. All kombucha starts out using sugar but the sugar and caffeine are meant to feed the scoby. It consumes about 75% of the caffeine and sugar leaving very little in the final product. We stay away from fruit and fruit juices in our kombucha to keep the sugar content low and the flavour consistent.

Q: WHAT IS THE SUGAR CONTENT IN KOMBUCHA?


A SCOBY is an acronym for Symbiotic Colony of Bacteria and Yeast. It is the culture that makes kombucha from the sweet tea. It is edible and okay to consume if you find small pieces in your kombucha. 

Q: WHAT IS A SCOBY?


To keep extras, create a Scoby Hotel - a 4L brewing container with sweet tea. It's always nice to have a few just incase of mold or if a fruit fly gets in and you have to throw your scoby out. Extra scobies also make excellent additions to your compost, can be given away or kept some for backups/experiments.

Q: What do I do with extra scobies?


Q: Can I take a break from brewing?

If you are going to take a break from brewing for longer than 6 weeks it's a good idea to creating a "scoby hotel" or a holding jar. Every 4-6 weeks discard some of the liquid and add some fresh tea stirred in to combine. The fresh tea should be about 80% of the jar.

Longer term breaks can be more difficult to manage safely and can starve the scoby if not fed enough. It's best to find a scoby sitter. 


Q: Why does the caRbonation level vary?

We choose to naturally carbonate our kombucha so the levels of carbonation may vary from batch to batch. It is very important to keep kombucha refrigerated at all times. Leaving your kombucha at room temperature will allow it to continue fermenting, which increases the carbonation and could break the bottle. 


Kombucha can have a slight alcohol content although the levels are below what an alcoholic bevererage would have therefore its considered non-alcoholic. It is personal preference if you choose to drink kombucha while pregnant and breastfeeding. Also take into account if you've been drinking kombucha prior to becoming pregnant. Generally starting new things while pregnant isn’t recommended.

Q: CAN I DRINK KOMBUCHA IF I’M PREGNANT or BREASTFEEDING?


If you’re looking for health benefits then you need to drink at least a quarter cup a day however the maximum really depends on your body and metabolism. Listen to your body. Always start slowly with moderation.

Q: CAN I DRINK TOO MUCH KOMBUCHA?


Yes, all of our flavours are vegan.

Q: IS YOUR KOMBUCHA VEGAN?


WATER KEFIR QUESTIONS

Water kefir is a fermented drink similar to kombucha but is made with sugar and water that is fermented using kefir grains. The grains are gluten free and also a colony of bacteria and yeast that consume the sugar in the fermentation process to create a probiotic rich drink.

Q: WHAT IS WATER KEFIR


The main difference is that kombucha is made with sweetened tea and kefir is made with sugar and water. The grains for water kefir are different then milk kefir grains and cannot be used interchangeably.

Q: What is the difference between kombucha and kefir?