A: While we cannot guarantee the safety of your homebrewed kombucha, it is actually safer to make than fermenting/canning most things at home due to the very low pH level. The low pH level of kombucha makes it difficult for an unfriendly organisms to survive in it. Like most hand crafted kombucha breweries, we feel raw kombucha is best because its raw state is what makes kombucha so healthy to drink, the living bacteria and healthy acids, enzymes, etc that would be destroyed upon pasteurization. Very few commercial breweries pasteurize their kombucha. So your home brew set up is no different!