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I would like to know how/if chemicals such as pesticides commonly found with conventional foods or even those found in tap water; how/if they affect the quality of the kombucha first or second stage brew (continuous brewing)?

Studies have shown kombucha to have detoxifying effects on our internal organs, so at-least our organs are receiving this probiotic aid. Though I wonder does the fermentation process dismantle any chemical properties, or visa versa — can chemicals effect the quality of the fermentation process?

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I would think that chemicals in your starting ingredients can affect fermentation if they contain preservatives. I imagine the right (or wrong, depending on how you look at it) kinds of preservatives will prevent fermentation (that's sort of their job, you know). Of course, since kombucha is usually just made with water, tea, sugar, and a starter culture (which should already be alive and well), you'll probably only need to worry about preservatives if you add other flavours (such as fruit juice). I'm not 100% sure which preservatives you should watch out for, but if you look for tips on making hard cider from juice, some websites will name which preservatives to stay away from. That would probably be a good place to start.

As far as tap water, I'm not sure what chemicals would interfere with fermentation. I suppose if you're worried, you could get a water filter, or buy filtered or distilled water.

Also, I'm not sure if the fermentation process will neutralize any chemicals that might be harmful to you.

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