A well-made kombucha takes a moon
A well-made kombucha
takes a moon.
And it's not a metaphor. It's how we've measured time since 2015.
See the full cycle →When we started in 2015, we learned at an accelerated pace.
Our kombucha tasted a bit off. Very often. But the benefits outweighed the drawbacks, and we didn't give up.
We made small batches. And we didn't always get the same results. Same ingredients, same quantities, same space, same fermentation days. Different result.
Two plus two isn't always four.
We usually write everything down.
If it's not measured, it doesn't exist.
But some variable was escaping us.
The planets and their peculiar dance influence everything that happens to us. But the Moon —Earth's natural satellite— explains many things.
What happens inside the tank
during a full moon
The four biochemical phases that differentiate a complete kombucha from a carbonated sweet tea.
The Awakening
The yeasts activate and secrete invertase, an enzyme that breaks down the sucrose from sweetened tea into glucose and fructose.
The Invisible Alcohol
The yeasts consume glucose and produce ethanol + CO₂. Bubbles begin to appear. A vinous hint emerges.
The Acidification
The acetic bacteria come into play. They oxidize ethanol and transform it into acetic, gluconic, and glucuronic acid — responsible for the digestive effect often discussed.
The Maturation
Final balance between yeasts and bacteria. Acids are refined, polyphenols appear, pH stabilizes. Real kombucha.
What they call kombucha in a week,
we call sweet tea.
It's not an opinion. It's phase 2 of our process. A 7-day kombucha contains between 6 and 9 g of sugar per 100 ml. Ours, between 0.1 and 1.8.
Calculate the sugar of each variety →No shortcuts here.
It's patience.
A 30-day fermentation occupies the same tank that four 7-day fermentations would. Production capacity drops to 25%.
That's why most brands opt for 5 to 10-day processes and compensate for residual sugar with sucralose or erythritol. We prefer to wait.
Why our brand is called Mūn
The lunar cycle lasts between 28 and 30 days. It is almost exactly the time our complete fermentation takes. We named it after the celestial body because both rhythms coincide.
The lunar cycle is also part of our process.
And you? A Selenophile?
From Greek selene (moon) + philia (love). People who feel a great fascination for the moon. If you've made it this far reading about lunar fermentation, you probably are a bit.
Frequently Asked Questions
How long exactly does Mūn ferment?
Between 25 and 30 days depending on the variety and batch. A full lunar cycle. The standard industry ferments between 5 and 10 days.
Why do most brands ferment for less than 10 days?
Due to production capacity. A 30-day fermentation occupies the same tank that four 7-day fermentations would — it reduces productivity by 25%. Many brands opt for short processes and compensate for residual sugar with sweeteners (sucralose, erythritol, stevia).
What role does invertase play?
It is the first enzyme to appear. Yeasts secrete it during days 1-3, breaking down sucrose (common sugar from sweetened tea) into its two components: glucose and fructose. Without invertase, yeasts could not begin fermentation.
How much alcohol remains in the bottle?
Below 0.5% by volume, within the legal limit for non-alcoholic beverages. During days 4-8, it reaches 1-2%, but acetic bacteria convert it into acetic acid during subsequent phases.
Do you pasteurize kombucha?
No. By fermenting for the full time, the pH drops enough to stabilize the product without pasteurization. The cultures remain alive in the bottle.
How do I know if the kombucha I buy is well-fermented?
Check the sugar on the nutritional table. If it contains more than 5 g per 100 ml, the fermentation was short. If it contains less than 2 g/100 ml and does not include sweeteners in the ingredient list, it is well-fermented.
Why is the brand called Mūn?
Mūn is the phonetic transcription in English of luna (moon). The lunar cycle lasts between 28 and 30 days, almost the same time as our fermentation. We named it after the celestial body because both rhythms coincide.
Actual fermentation times for the Mūn process: between 25 and 30 days depending on variety and batch. Sugar values come from the current nutritional labeling of each product. Competitive ranges cited as descriptive reference based on public nutritional tables of comparable brands in the European market. Complies with Regulation (EU) 1169/2011 on the provision of food information to consumers.
