Whole fruit? Why not just the juice??
By using the whole fruit to flavour our kombucha and water kefir, you get all the benefits of the micronutrients derived from the skin and fibre from the flesh. Good for your gut flora and ability to poo poo! Think of it as old school vs. processed and you get the idea.
In wine making, much of the complexity of the wine comes from skin contact. We believe we are paying respect to the fruit by using the whole thing and what is left gets bundled up and repurposed into other products – pre COVID it was body scrubs and now we have donated to our farming community for animal feed.
From a manufacturing perspective it is a lot more work but we think its worth it.