Kombucha is a fermented tea drink made by fermenting sweetened tea with a culture of yeast and bacteria, commonly known as a SCOBY (Symbiotic Culture of Bacteria and Yeast). The fermentation process transforms the tea into a slightly fizzy, tangy beverage that contains probiotics, enzymes, and a small amount of alcohol. Kombucha is often praised for its potential health benefits, particularly for gut health, due to its probiotic content. It can be flavored with fruits, herbs, and spices to create a variety of tastes.

Technically? Yes. Due to natural fermentation this product may contain trace amounts of alcohol. Per TTB regulation, this product does not qualify as a TTB regulated alcoholic beverage.

• Traditional Kombucha: Typically contains a very small amount of alcohol, usually less than 0.5% ABV (alcohol by volume), which classifies it as a non-alcoholic beverage. The alcohol is a natural byproduct of the fermentation process.
• Hard Kombucha: This version is intentionally brewed to have a higher alcohol content, usually ranging from 4% to 7% ABV, similar to beer or hard seltzer.

The main difference between traditional, non-alcoholic kombucha and hard kombucha is the alcohol content.

• Traditional Kombucha: This is the standard kombucha with a low alcohol content, typically under 0.5% ABV (alcohol by volume), which classifies it as a non-alcoholic beverage. It's made through a natural fermentation process that produces trace amounts of alcohol, but the focus is on its probiotic benefits.
• Hard Kombucha: Hard kombucha undergoes an extended fermentation process or an additional fermentation step to increase the alcohol content, usually ranging from 4% to 7% ABV. It retains the probiotic qualities of traditional kombucha but with a stronger alcoholic kick. You must be 21+ to drink hard kombucha.

No. This product is not intoxicating. The trace amounts of alcohol are not present in sufficient quantity to induce a noticeable change in mood, physical or mental abilities as when drunk on alcohol.

Use our Store Locator to see what markets, stores and grocers stock JuneShine Classic Kombucha near you. Pro-Tip: Filter by flavor and search by Zip Code.

Yes! JuneShine Classic Kombucha is vegan. We do not use any animal products or byproducts.

Yep! Kombucha needs to stay cold to preserve its quality and safety. Keeping it refrigerated slows down the fermentation process, preventing the buildup of excess carbonation and alcohol. If left at room temperature, the kombucha could continue fermenting, leading to an overly sour taste, higher alcohol content, and potential pressure buildup in the bottle. Refrigeration also helps maintain the balance of live probiotics, which are beneficial for health.

You can find our nutrition facts on every bottle as well as here on our website. Take pride knowing what's inside.

Sugar is essential for fermentation as it feeds the yeast. Just like in yogurt, where cultures consume lactose to produce a probiotic-rich product, kombucha's sugar feeds the yeast, producing CO2 and ethanol. Bacteria then convert the ethanol into healthy acids. The longer the fermentation, the less sugar remains. During this process, sucrose is broken down into fructose and glucose, further lowering the glycemic load.

About 2 weeks—and when Day 15 rolls around, fermentation is officially complete when we reach that perfect balance between acidity and sweetness. The kombucha is then harvested and large scoby solids are removed.

Kombucha is rich in probiotics, antioxidants, and other beneficial compounds that may support gut health, digestion, and overall well-being. However, its health benefits can vary depending on individual health needs and the specific brew.

Kombucha settles out because of the natural separation of its ingredients. The solids, like juice solids, yeast particles, tea leaves, and cellulose by-products from the fermentation process, are denser than the liquid and tend to settle at the bottom over time. This is a normal occurrence in kombucha, especially if it contains live cultures and has been sitting for a while. Gently shaking or swirling the bottle before drinking can mix everything back together.

During fermentation and even after bottling, the bacteria continue to thrive, producing a by-product. This gel-like mass of cellulose, often resembling a jellyfish, is harmless and can be consumed or discarded.

It's best not to "shake" a bottle of kombucha before opening. Shaking can cause the kombucha to become overly fizzy, potentially leading to a messy overflow when you open it. Instead, gently swirl the bottle to mix any settled particles without agitating the carbonation too much.

The fizz in kombucha comes from carbon dioxide produced during the fermentation process. This natural carbonation gives kombucha its characteristic effervescence.

It's generally recommended to start with 4 to 8 ounces per day to see how your body reacts. You can gradually increase the amount if desired, but moderation is key due to its natural acidity and sugar content.

Most people can enjoy kombucha, but those with weakened immune systems, pregnant women, or those sensitive to alcohol should consult a healthcare provider before consuming it. The trace alcohol and natural acids may not be suitable for everyone.

Children can drink kombucha in moderation, but it’s best to consult a healthcare provider first due to the trace alcohol content and acidity. Diluting it with water or juice is a common practice for younger children.