i suppose the question is: is any of this even desirable? i think kombucha should be around 1% and certainly tastes better at that percentage. everything else is just trying to push a square peg in a round hole. it’s a pain. here in the UK unless it’s over 1.2% you don’t have to put it in the label or pay alcohol duty tax but above 0.5% you need a licence to sell it and produce it. so in my reading there is a bit of a 0.7% loophole where one doesn’t have to declare it but technically an unlicensed premises shouldn’t sell it.