LinkedinLunatics

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A place to post ridiculous posts from linkedIn.com

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csm10495@sh.itjust.works

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Work math [satire] (sopuli.xyz)

submitted 7 months ago by crmsnbleyd@sopuli.xyz to c/linkedinlunatics@sh.itjust.works

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[–] rbos@lemmy.ca 55 points 7 months ago (1 children)

Kombucha has to be in the running for most marked up drink. Stupid cheap to make, even if kegging it. Same essential process as beer.

[–] SuperIce@lemmy.world 10 points 7 months ago (2 children)

I think the alcohol removal process increases the price quite a bit. Still very marked up though.

[–] Daxtron2@startrek.website 23 points 7 months ago (1 children)

That's the trick, don't remove the alcohol

[–] SuperIce@lemmy.world 5 points 7 months ago (1 children)

But then you have to restrict your userbase to over 21s and can't sell it in many supermarkets. Without alcohol it can be sold as a soft drink.

[–] sugar_in_your_tea@sh.itjust.works 10 points 7 months ago (1 children)

It's not a lot of alcohol, it's like 1% by volume or something last I checked. You can make it higher, but I think it caps out around 3%.

[–] SuperIce@lemmy.world 9 points 7 months ago (1 children)

That's accurate, but anything above 0.5% is considered alcoholic in the US. There have been some small pushes to get the limit increased to 1.25%, which would make the usual levels of alcohol in normal kombucha legal, but I don't think that'll actually ever happen.

[–] rbos@lemmy.ca 4 points 7 months ago

0.5% in the States? Yuck. Paranoid. Anyway not too expensive. Filtering out the yeast. Bubbling oxygen through the mix. Increased nucleation might do it too.

Regardless: huge markup.

[–] rbos@lemmy.ca 8 points 7 months ago* (last edited 7 months ago)

At least here it can have 1.1% ABV without triggering regulations. Most of the sugars get metabolized by yeast into alcohol, then bacteria into vinegars. The better it's oxygenated, the more vinegars are made. You don't remove the alcohol, you convert it.

So 40g of sugar in a litre would become about 20g of alcohol, most of which becomes vinegar. The exact amount depends on time, temp, oxygen.

[–] idiomaddict@feddit.de 32 points 7 months ago

He’s going to erode his teeth completely

[–] synae@lemmy.dbzer0.com 30 points 7 months ago

I thought this was going to end with "You certainly will not regret drinking $130 worth of kombucha every month"

[–] Rayspekt@lemmy.world 23 points 7 months ago

I will not follow you for financial advice, my dude.

[–] boogetyboo@aussie.zone 15 points 7 months ago (1 children)

I tried Kombucha for the first time the other day.

I don't get it.

It wasn't terrible but I'd rather have a beer or a juice. Not whatever that was.

[–] Donkter@lemmy.world 12 points 7 months ago (1 children)

I enjoy it. Kombucha is a very rare savory cold drink. I find it tasty so it's a good choice for variety, which I crave.

[–] boogetyboo@aussie.zone 1 points 7 months ago

I guess it's like I can't find a use case for it. Maybe I'll try it again but it didn't grab me the first time. I'm a savoury drink fan - bloody Mary's and super dirty dry martinis are my favourite.

Maybe it was the carbonation I didn't like. Things to ponder..