Simple and Easy. Aw sweet carbonation. Simply loving bubbles.

Kombucha brewing is a continuous effort to balance the activity of the yeasts (carbonation and alcohol) with the activity of the bacteria  (gluconic and acetic acids). The yeasts are directly related to amount of dissolved oxygen in the liquid and the type of sugar used. While the Bacteria  are directly related to surface oxygen and alcohol.  On one hand when the yeast produce a lot of carbonation, many brewers are happy. Yet the primary health benefits which are mainly believed to be in the beneficial acids (acetic acid and gluconic acid) are diminished by high carbonation.

Carbonation vs. Gluconic Acid

These drops allows one to more fully ferment their kombucha thus producing greater heath benefit- and usually a more sour brew as well as flatter. Now achieve the amount of carbonation you like. The drops are also nice because you do not have to carbonate the entire batch and can easily do the exact carbonation you prefer per bottle. Just drop into the bottle, fill, then cap. 5-7 days for full carbonation at room temperature. (70-80F)

Made from a combination of Dextrose, Spray-Dried Malt Extract, Heading Powder (PGA). These convenient tablets let you control the amount of carbonation by the number of tablets you use in each bottle. To use, add the number of drops to a clean bottle and fill to 1- inch of the top and then cap. Two CarbTabs™ per 12-ounce bottle provide low carbonation, three tablets provide moderate carbonation, four tablets provide typical carbonation and five tablets provide a high carbonation level. Each four ounce package contains 250 tablets enough for five to six gallons. 

We recommend using food grade plastic bottles. This way you can feel how much pressure has built up. Follow safe bottling techniques.

Manufactured by Winemakeri Inc. under license by Muntons.

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