>alcohol to levels comparable to beer even as it sits on store shelves. it would explode then, like with wine they add something to stop the fermentation process. >An easy solution to controlling alcohol levels in kombucha is to pasteurize it, but producers worry doing so would defeat the purpose. its called Campden, or simply refrigerate it... not that difficult to kill off yeast but if they were getting 7% it should be labeled as having booze in it. so the kids cant buy it. I think they even said in the article 1%-0.5% is acceptable to put in perspective a type 86 vodka is 43% alcohol, but in distillation can up to 95% easy especially with a commercial reflux still. Fuck Ive even hit 95% before in the past, then ya water it down to 86 proof so you can actually drink it. Otherwise it is just striaght up ethanol and you'll most likely vomit it up instantly And even then you water it down again as a drink so like a shot 1.5 ozs in a drink gets down to like 20% per cup of water. I forget, i did test it before a long time ago. point is, them saying you cant stop fermentation is complete bullshit. Its a simple equation all it is yeast, what strain who knows. You could get it down to a tee on howmuch ethanol is being produced. And like I said originally if it was still fermenting it would straight up explode in the container from the co2 offgassing by the yeast. its why sometimes homebrewers of beer, there bottles will explode.... like that clip from breaking bad