Kombucha - Probiotic

[Timelord]

Historically before the Victorians built all those monolithic reservoirs and pipework systems, then for the majority of the population water was too unsafe to drink naturally. That is why "small beer" or cider were the common drinks of the day. Lightly fermented and of weak alcohol content so daily work routines were not affected - also a tolerance would have been built up from childhood. Yeast ferments the liquid and impurities are removed in the process. Damn efficient method using nature and no auxillery heatsource needed. just needs processing in the warmer months and to be stored through the winter until use.