I love brewing beers. Im also, apparently, irresponsible when it comes to alcohol consumption. So I decided thotmi wont have alcohol in my house anymore. But I also want to still brew, and enjoy my brew.

So, is there a good way of de-alcoholizing the brew after it fetments, such that the flavor wont be impacted, or will be minimally impacted?.

Thank you, oh wise Lemmy hive mind

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[–] SpiderShoeCult@sopuli.xyz 2 points 1 year ago

I had a kombucha culture going for about a year. I'd find that it oscillated quite a lot in that time between delicious and vinegar, I've yet to crack the code of what it needs and when.

Mixing it with fresh pineapple juice before bottling made it way better in my opinion. Just enough juice to get carbonation, nothing extreme.

Also just to add that kombucha can be quite alcoholic so if OP is looking to reduce ethanol intake it may not be the best option without a way to be absolutely sure it's low alcohol.