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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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