Because yeasts are necessary to activate the fermentation process, there are trace amounts of alcohol in all kombucha. At Buchi, we do rigorous lab testing to ensure that the ABV of our kombucha is below 0.5%, which classifies it as a non-alcoholic beverage.  There’s no simple way to control the alcohol content of home-brewed kombucha, but because the sugar added during a secondary fermentation feeds the yeast in the SCOBY, it can also increase alcohol content. This means that avoiding secondary fermentation may help keep alcohol content low. Either way, it’s unlikely that most home-brewed kombucha will have an ABV higher than 0.5%, but you can find out for sure by testing yours using a home testing kit.