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How do all Flying Embers products have 0 sugar 0 carb if sugar is used as part of the fermentation process?

• They dry ferment which means the yeast eats the sugar and turns into alcohol. Their champagne yeast fully consumes all of the sugar, making it 0 sugar. 

• All of their real ingredients and real juices are part of the dry fermentation process so that they infuse the flavor but ferment out the residual sugar.

How is that Flying Embers products are shelf stable with a 365-day shelf life?

• Their proprietary process centers around a unique dry fermentation so that their champagne yeast consumes all of the sugar. Because their finished products have no sugar, there is nothing for the live cultures to consume. Therefore, there is no active fermentation process after canning so their finished products are shelf stable.

• The culture is still “live” after canning, it just does not continue to ferment. Like a bear in hibernation, it doesn’t need to eat but it’s still alive. Also, their proprietary culture is uniquely designed to have a consistent, stable flavor over time.

What is the difference between the fermentation process for Flying Embers kombucha vs. Flying Embers seltzer?

• Their core kombuchas and seltzers are both dry fermented to have 0 sugar and 0 carbs. Both seltzer and kombucha use champagne yeast and sugar to ferment.

• However, their kombucha fermentation also uses unique bacteria (part of the the scoby) and organic tea. In contrast, their seltzer process ferments only sugar and superfruits into alcohol (without a scoby) and incorporates sophisticated filtration to get a clean flavor.

What is a SCOBY?

S.C.O.B.Y. stands for a “Symbiotic Culture of Bacteria & Yeast” (similar to a sourdough starter). It’s essentially the combination of bacteria and yeast that is the “engine” of the fermentation.

Can Flying Embers kombucha products be used to start a new SCOBY?

• Yes, but they do not recommend it.

• Though each can has live kombucha inside, for legal reasons they cannot recommend starting a culture from their.

Do they add acid to your kombucha?

• No. Their kombucha is naturally fermented to where it is refreshingly tart but not sour. Fake kombucha has acid added to it. 

• This is done to cut corners and save money but it doesn’t taste as good and it certainly isn’t kombucha.product.