LinkedinLunatics

3573 readers

1 users here now

A place to post ridiculous posts from linkedIn.com

(Full transparency.. a mod for this sub happens to work there.. but that doesn't influence his moderation or laughter at a lot of posts.)

founded 1 year ago

MODERATORS

csm10495

195

Work math [satire] (sopuli.xyz)

submitted 7 months ago by [email protected] to c/linkedinlunatics

14 comments fedilink hide all child comments

top 14 comments

sorted by: hot top controversial new old

[–] [email protected] 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.

[–] [email protected] 10 points 7 months ago (2 children)

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

[–] [email protected] 23 points 7 months ago (1 children)

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

[–] [email protected] 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 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%.

[–] [email protected] 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.

[–] [email protected] 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.

[–] [email protected] 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.

[–] [email protected] 32 points 7 months ago

He’s going to erode his teeth completely

[–] [email protected] 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"

[–] [email protected] 23 points 7 months ago

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

[–] [email protected] 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.

[–] [email protected] 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.

[–] [email protected] 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..