Our kombucha is fermented with a SCOBY and champagne yeast.
Does FE pasteurize or sterile filter?No.
Our kombucha is raw, unfiltered and unpasteurized.
Does FE have live Kombucha culture?Yes.
Our kombucha culture is live in active in can. We have validated live kombucha cultures at end of shelf life.
Can we use FE drink to start a new SCOBY?Yes, but we do not recommend it.
Each can has live kombucha culture and probiotics. For legal reasons we cannot recommend starting a culture from our product.
Does FE have a scoby?YES.
We have a kombucha SCOBY that we blend with Champagne yeast in order to increase the alcohol and create fine bubbles and crisp flavor.
What kind of bacteria in your SCOBY?
Several strains of acetobacter bacteria, lactobacillus.
Is the bacteria an authentic Kombucha bacteria?Yes.
It is the most important and prevalent kombucha bacteria. Its what gives kombucha its signature mild tartness.
What kind of yeast do you use?
We use a combination of wild yeast and Champagne yeast.
Is your product shelf stable?Yes.
Up to 80 degrees F
How can it be?
Our product is live but all the sugar (food for bacteria and yeast) is fermented before it goes into package. The culture is still live but not growing.
Do you have live probiotics in the bottle?Yes.
The World Health Organization defines probiotics as “live microorganisms which when administered in adequate amounts confer a health benefit on the host”1; in order to be labeled a probiotic, scientific evidence for the health benefit would have to be documented.
Kombucha is not probiotic naturally. There are live bacteria in kombucha but there is no scientific evidence that it conveys a health benefit.
We have bacillus coagulans bacteria, a probiotic with many clinical studies showing its medical benefit, in each of our kombuchas. Each kombucha has enough live probiotics to convey medical benefit.
How do yours stay alive?
Our probiotics are added in a dormant state. This dormancy creates a shell around the cell that protects it. They become active when you drink them as body temperature and Ph brings them out of dormancy. This improves both survivability in the kombucha and in your system.
Are there probiotics until expiration date?Yes.
We have validated at third party accredited laboratories that our probiotics survive until end of shelf life.
Doesn’t alcohol kill your probiotics?No.
Most probiotics die in alcohol. Ours do not. The dormancy protects them.
Do you add acid to your kombucha?No
Our kombucha is naturally fermented to where it is refreshingly tart but not sour. Fake kombucha has acid added to it. This is done to cut corners and save money but it doesn’t taste as good and it certainly isn’t kombucha.
Do you add adaptogens during bottling?No.
Our adaptogens are steeped with the tea that we ferment.
Does fermentation make ingredients more bio available for your body to absorb?Yes.
Bioavailability is contingent on plant compound extraction. Our fermentation is a full spectrum extraction where we steep the herbs in hot water, and ferment extracting the alcohol and acid soluble components of the herbs.
Does alcohol destroy the adaptogens?No.
Adaptogens are soluble in alcohol.
How many CFU’s do you have?
200,000,000 cfu per serving at time of bottle.
Can we consume too much of your probiotics?No.
Our probiotics don’t cause any indigestion.
What are probiotics? They help your body.
Probiotics are bacteria and yeast that have been studied to demonstrate a benefit to people taking them such as mental acuity, digestion, mood, balances bowel function.
Are there electrolytes?Some
There are no naturally occurring electrolytes in kombucha. The only electrolytes present in kombucha are from the water or minerals used in brewing. The best water for brewing has calcium and other electrolytes in it.
Are there enzymes?Yes
The yeast in the scoby produce enzymes such as invertase that help break down sugars and help produce symbiotic parts of the ferment.
Are there antioxidants?Yes
We use black tea, acerola juice and oak in our fermentation. This gives our kombucha a dose of 60 mg of anti-oxidants.
Are all Kombucha vegan?No.
Some kombucha is fermented with honey which is not Vegan.
We use no gluten ingredients.
Are you verified organic?Yes.
Without verification there is no organic. Don’t believe the hearsay. If someone represents their product as organic without a certifier, they are not being truthful. The process of being certified is not expensive but takes dedication and diligence.
How long does the fermentation take, at what temperature and under what conditions?
Fermentation takes 18-30 days. We ferment at 30 c as this is the optimal temperature for kombucha bacteria. Innately our fermentation is anaerobic to have the yeast produce alcohol. We then switch to aerobic fermentation to proliferate the kombucha bacteria and have them create organic acids.
How big are the batches?
Batch Size varies from 1000 liters to 7000 liters.
Is there one base Kombucha and flavors/fruits added?
We use a single fermented base of organic tea, sugar, adaptogens (ginger, turmeric, ginseng) for our kombucha. We then add organic plant extracts for flavor, aroma and some subtle sweetness creating the lightest and most refreshing hard kombucha on the market without pasteurization or sterile filtration.
What is fermented? Fruits, Concentrates, Sugar, etc.?
We ferment organic cane sugar, tea, and adaptogens.
Provenance of all ingredients
Kombucha Culture: We developed our kombucha culture through looking at several SCOBYs and isolating the organisms that gave us the best flavor. This process took two years to perfect a SCOBY without any spoilage organisms.
USDA Organic Sugar: Our sugar is cane sugar grown in brazil.
USDA Organic Black Tea: Our tea comes from the Sichuan Province in China.
Yeast: We use Champagne yeast in our SCOBY. These yeasts have been developed through classical breading and isolation programs in the wine industry for superior flavor and crisp mouth feel.
Bacillus Coagulans SNZ 1969: This is one of the most studied probiotic bacteria’s. It was developed in India and is manufactured here in the US.
Organic Acerola Juice Powder: Grown in India.
Organic Ginger: Grown in China.
Organic Turmeric: Grown in India.
Organic Ginseng: Grown in China.
Organic Fruits, Herbs, Plant Extracts: our plant extracts are grown in the US.
Don't probiotics die in water?
Our living, probiotic bacteria is one of the few that survives well in water and in kombucha. Almost all of the other probiotic bacteria don't live for very long in sparkling water based drinks and the organic acids present in kombucha. By combining our well researched probiotic bacteria with Flying Embers' unique live kombucha culture, we created a synergy that helps both live longer.
Can kombucha be harmful?
Poorly fermented kombucha can contain wild and undesirable things like: mycotoxins, mold, vinegar eels, and toxic fusel alcohols like methanol. We have verified our clean kombucha fermentation process at third party labs and found none of these risks.
Your stance on Probiotics as a shelf stable brand?
Our "super cool" manufacturing process is Geek Certified(TM) by Fermented Sciences and results in having a shelf stable kombucha SCOBY with live cultures and well researched probiotics. Our kombucha is not pasteurizated and every batch is verified to contain live cultures that you could use to grow your own kombucha with at home. We ferment our kombucha 'dry', which is geek speak for "no sugar left." Our native SCOBY and probiotics continue to live synergistically in the drink. Because we know what we're doing with fermentation, and get audited by every federal and state agency with at least three letter acronyms, we're able to preserve kombucha's wildness, freshness, standards, quality and safety. Our QA team rockstars test every batch internally and confirm with independent lab testing to make sure that you only get the best kombucha available.