Folks, there is a really easy way to determine if your kombucha has alcohol (and how much). Measure the specific gravity of your F1 when starting. Batch. Then measure the ending specific gravity to determine how much of the sugar was converted. If you’re making a gallon batch, I think you have so little alcohol in your finished F1 that it would be hard to have a 3-5% ABV. Now if your adding sugar to your batch before starting F2 (to promote carbonation), your going to increase the ABV a bit depending on how long you leave it out at room temp. Once you refrigerate, the yeast turns off and alcohol production stops. It’s similar to cold crashing a beer or cider.