Ever cracked a bottle o’ booch and found some floaty bits, blobs or strands swirling around inside?
It’s the question we’re asked just about every day, but to understand the answer, you’ve gotta understand how we brew our booch.
Over to our brew team!
From day one at Remedy, we’ve brewed our kombucha the old-school way, and each batch is made from a descendant of the same live culture our founders first started brewing with on their kitchen bench over ten years ago!
- We brew a very big pot of tea and pour it into pots small enough to hug
- We add our mother culture, also known as SCOBY (remember this; it’s important for later)
- We let the liquid ferment for 30 days, getting it up to our booch-a-licious standards
- We add our carefully selected natural flavours
- We pop it in a bottle/can and get it out to you to enjoy!
Here’s the thing. During our 30-day traditional brewing process, our SCOBY gets bigger and bigger until there’s a thick layer sitting on the top of the pot (fun fact: this thick layer, which might look a bit alien-like, is actually called bacterial cellulose). Whilst we do filter for larger pieces of this, we do not strain our kombucha in order to keep in as much of the goodness as possible.
While these floaties might seem a little strange when you first come across them, they are signs of a natural and healthy kombucha that is unpasteurised and full of goodness! They are perfectly normal and safe, so you never have to fear floaties in your Remedy Kombucha.