I am fairly certain I have searched to the very end of the Internet and have yet to find an answer to my question. How do you accurately test the alcohol content in kombucha? I understand you can use a hydrometer; however, my kombucha goes through a second ferment in which I add fruit juice at the time of bottling. Wouldn't the introduction of new sugars from the juice screw up my before and after readings?
Also, are there ways of ensuring that the alcohol level doesn't reach beyond 0.5% without going the pasteurization route?
Thanks for any help!
Also, are there ways of ensuring that the alcohol level doesn't reach beyond 0.5% without going the pasteurization route?
Thanks for any help!