October 09, 2019 2 min read
Ahh, Kombucha. That’s the reason why Wonder Drink is here! We live and breathe the world of delicious kombucha. Kombucha is a fermented beverage that packs a very unique flavor and contains wonderful benefits to your health and gut. Kombucha has become widely available over the years, popping up in grocery stores and other health focused outlets.
Here at Wonder Drink, we are anything but traditional. We take kombucha brewing to the next level, making us unlike any other kombucha brands. We provide a safe, alcohol free, consistent brew. Wonder Drink Kombucha is…
Safe: Our process eliminates growth of bad bacteria, keeping your kombucha safe and making it perfect for anyone—kids included!
Consistent: Every single bottle and can of kombucha we produce should be fresh and great-tasting—that’s our promise.
Innovative: Our newest kombucha is Prebiotic Kombucha—the first and only organic prebiotic kombucha! It’s fun, functional, and your new favorite drink.
Guaranteed Non-Alcoholic*: We use a proprietary two-step fermentation process to make our kombucha. After the desired organic acids are produced, we stop the fermentation process by inactivating the starter cultures. This allows us to keep the kombucha non-alcoholic* and also control the amount of residual sugar.
Sure you’ve heard about kombucha or may even drink it regularly but did you ever wonder how kombucha was traditionally made?
Kombucha conservatively when home brewing is produced using tea, sugar, and a SCOBY. A SCOBY is a thick, rubbery mass that aids in the fermentation process. A SCOBY stands for:“symbiotic culture of bacteria and yeast.” Sounds pretty scientific, right? What needs to happen before there is delicious, sparkling ‘booch is “fermentation”, which is a chemical process in which sugar turns into alcohol. The physical appearance of a SCOBY can vary. Usually, the SCOBY is round, thick, and rubbery too, making it a conversational piece in the kombucha world.
Kombucha is produced by adding a SCOBY into sweetened black or green tea, then letting it ferment for just about 1–4 weeks. The bacteria and yeast the SCOBY work together in balance to ferment and convert the sugar and tea liquid into the final Kombucha product. The bacteria and yeast in the SCOBY break down the tea’s sugars and convert them into alcohol, carbon dioxide and acids.The result is a fizzy product with a tangy, sweet and vinegar-like taste that we just adore! Then it’s time to add flavorings like fruit and herbs to your brew.
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