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?
What kind of bacteria is in your SCOBY?
Is the bacteria an authentic Kombucha bacteria?
What kind of yeast do you use?
Is your product shelf stable?
How can it be?
Do you have live probiotics in the bottle?
How do yours stay alive?
Are there probiotics until expiration date?
Doesn’t alcohol kill your probiotics?
Do you add acid to your kombucha?
Does fermentation make ingredients more bio available for your body to absorb?
Does alcohol destroy the adaptogens?
How many CFU’s do you have?
Can we consume too much of your probiotics?
What are probiotics? They help your body.
Are there electrolytes?
Are there enzymes?
Are there antioxidants?
Are all Kombucha vegan?
Are you verified organic?
How long does the fermentation take, at what temperature and under what conditions?
How big are the batches?
Is there one base Kombucha and flavors/fruits added?
What is fermented? Fruits, Concentrates, Sugar, etc.?
Provenance of all ingredients
Don’t probiotics die in water?
Can kombucha be harmful?
Your stance on Probiotics as a shelf stable brand?