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Frequently Asked Questions
Does Plenty add or spike alcohol into its drink?
No. Our kombucha is fermented with a SCOBY and champagne yeast.
Does Plenty pasteurize or sterile filter?
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What kind of bacteria is in your SCOBY?
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Is the bacteria an authentic Kombucha bacteria?
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What kind of yeast do you use?
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Is your product shelf stable?
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How can it be?
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Do you have live probiotics in the bottle?
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How do yours stay alive?
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Are there probiotics until expiration date?
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Doesn’t alcohol kill your probiotics?
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Do you add acid to your kombucha?
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Does fermentation make ingredients more bio available for your body to absorb?
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Does alcohol destroy the adaptogens?
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How many CFU’s do you have?
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Can we consume too much of your probiotics?
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What are probiotics? They help your body.
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Are there electrolytes?
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Are there enzymes?
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Are there antioxidants?
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Are all Kombucha vegan?
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Gluten free?
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Are you verified organic?
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How long does the fermentation take, at what temperature and under what conditions?
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How big are the batches?
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Is there one base Kombucha and flavors/fruits added?
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What is fermented? Fruits, Concentrates, Sugar, etc.?
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Provenance of all ingredients
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Don’t probiotics die in water?
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Can kombucha be harmful?
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Your stance on Probiotics as a shelf stable brand?
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