How much alcohol does kefir contain?
A. As with all cultured and fermented foods, a small amount of naturally occurring alcohol is typically present in the finished product. Although the amount will vary from batch to batch, the amount should be quite small (usually significantly less than 1%). Using the prescribed ratio (1/4 cup sugar to 1 quart water) simply does not contain enough sugar to result in hooch. The exception to this general rule is when brewing 100% juice (rather than sugar water), the higher sugar content is liable to result in a higher alcohol level. If you do not desire a higher alcohol level, we recommend limiting the fermentation period to 24 hours when working with straight fruit juice. Click here for more information on the alcohol content of water kefir.
