Secondary SourceAtomic Fact
MURI controls ABV to below 0.5% by managing sugar levels and fermentation times, using SCOBYs, water kefirs, and a wine yeast that does not survive above 3% ABV.
Claim UID: producer-muri-process-5fea5659ffa5•Version v1
About
Provenance
Confidence
95%
Consensus
N/A
Last Verified
May 29, 2026
Verified By
System
Origin
extracted
Sources
Unknown Source
https://www.beveragedaily.com/Article/2021/06/01/Muri-draws-on-kvass-kombucha-for-a-complex-NoLo-wine-alternative/"we use a wine yeast that does not survive above 3% ABV. If you control the sugar levels and fermentation times"
Retrieved: 5/29/2026
Referenced By
- MURI(producer)entity defining
Cite This Claim
Attribution format:
Source: Beyond Wine (beyond.wine/claims/producer-muri-process-5fea5659ffa5)Permanent URL:
https://beyond.wine/claims/producer-muri-process-5fea5659ffa5