Sugar is often misunderstood, especially in relation to kombucha. Many people wonder whether sugar is necessary for brewing or how much remains in the final drink. While kombucha requires sugar to ferment, the process transforms it, raising many questions for homebrewers and health-conscious individuals.

In this post, we’ll cover the top 10 frequently asked questions about sugar and kombucha, including:

• The role of sugar in fermentation
• How much sugar remains in kombucha
• Tips for reducing sugar without compromising taste

Read on to understand sugar’s role in the context of brewing kombucha!

Sugar & Kombucha

You've probably heard claims that sugar is "as addictive as cocaine," but scientists have debunked this myth. Humans have evolved to crave sweet flavours because, historically, sweet foods indicated a dense source of calories—crucial during times of scarcity. It's no surprise that children often have a sweet tooth, especially during growth spurts when they need more energy.

Sugar plays a role in our diet when consumed in the right amounts and forms. The real culprits are often the chemicals, dyes, and artificial ingredients that accompany sugar in processed foods.

In the context of kombucha, the residual sugar left after fermentation makes the drink's healthy acids more palatable. This sugar is partially broken down, making it easier for the body to process.

Concerns about sugar in kombucha are generally misplaced. Without sugar, fermentation can't occur, and without fermentation, we miss out on the beneficial compounds that nourish our bodies.

Sugar FAQs for Kombucha Enthusiasts

1. Do we have to use sugar in kombucha?

Yes, sugar is essential for fermentation in kombucha. The good news is that most of the sugar is consumed by the microorganisms during fermentation.

A 250ml glass of unflavored kombucha contains about 2-6 grams of sugar, significantly less than the 24 grams in the same amount of orange juice.

If you ferment it longer—around three weeks—the sugar content decreases even further, making it suitable for those monitoring their sugar intake.

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2. Why does kombucha require so much sugar? 

Sugar fuels the fermentation process. The yeast consumes sucrose and produces carbon dioxide (the bubbles in your kombucha) and ethanol. This interaction is crucial for developing the beverage's unique properties.
Fun Fact: The bacteria in kombucha consume the ethanol produced by the yeast, resulting in healthy amino acids, vitamins, and minerals.

3. Can I reduce the amount of sugar in the recipe?

It's important to use the standard amount of sugar—typically one cup per gallon. Using significantly less can hinder the fermentation process, preventing the development of the SCOBY (Symbiotic Culture of Bacteria and Yeast) and essential acids.

Using too much sugar can either overwhelm the bacteria or stall fermentation. Slight adjustments (¾ to 1.5 cups per gallon) can work, but drastic changes are not recommended.

4. What types of sugar are best for brewing kombucha?

Most sugars work, but some are preferred:

• White Cane Sugar: Easiest for the culture to digest. Ensure it's pure cane sugar to avoid genetically modified beet sugar.
• Evaporated Cane Juice: A less processed option that still works well.
• Brown Sugar: Adds a different flavour but is harder for the culture to break down. Best for experimental batches.
• Maple Syrup: Use ½ to ⅔ cup per gallon. Must be pure maple syrup without additives.
• Honey: Only use pasteurised honey. Raw honey contains bacteria that can disrupt the kombucha culture.

Experimental Options: Molasses, coconut water, coconut sugar, and agave nectar can be used cautiously and typically require blending with regular sugar.
Fun Fact: Sugars like evaporated cane juice and brown sugar contain higher levels of minerals like calcium, magnesium, potassium, and iron, which become part of the kombucha.

5. Are there sugars to avoid when brewing kombucha?

Yes, certain sweeteners are unsuitable:

• Raw Honey: Contains bacteria that can compete with the kombucha culture.
• Stevia and Xylitol: Non-fermentable sugars that won't feed the yeast.
• Lactose: Kombucha cultures can't ferment milk sugars.
• High Fructose Corn Syrup: Not recommended due to health concerns.
• Artificial Sweeteners: Substances like aspartame and sucralose should be avoided.

Note: These sweeteners can be used for flavouring after fermentation is complete and the culture has been removed.
Fun Fact: Studies have shown that high fructose corn syrup can lead to higher rates of obesity and metabolic diseases compared to regular sugar.

6. Can I mix different types of sugar in one batch?

Absolutely! Combining sugars can add complexity to your brew. Feel free to experiment to find flavours you enjoy.

7. Does using organic or fair-trade sugar make a difference?

From a fermentation standpoint, no. However, choosing organic or fair-trade sugars supports sustainable practices and can contribute to overall well-being.

8. What if I forget to add sugar before fermentation?

If you realise your mistake within a few days, you can add the sugar:

• Remove the SCOBY.
• Stir the appropriate amount of sugar into the brew until dissolved.
• Return the SCOBY to the vessel.

The fermentation process may take a bit longer. If more time has passed, the outcome is less predictable, but it's worth trying before starting over.

9. What's the difference between fructose, sucrose, and glucose?

• Sucrose: Common table sugar, composed of fructose and glucose.
• Fructose: Natural sugar found in fruits.
• Glucose: A primary energy source for living organisms, also known as dextrose.

During fermentation, sucrose breaks down into fructose and glucose, which the yeast consumes. This process fuels the bacteria, which in turn produce beneficial compounds for you.

10. How can I test the remaining sugar in my kombucha?

You can use a refractometer to measure sugar content, expressed in degrees Brix. One degree Brix equals one gram of sucrose per 100 grams of solution. Here's how:

Types of Refractometers: Analog and digital. Digital models provide direct readings and reduce user error.

Using the Device:

• Place a few drops of kombucha on the prism surface.
• Close the cover to spread the liquid evenly.
• Point it toward a light source and read the sugar concentration.

Important Considerations:

• Fermentation Complexity: The presence of acids, yeast, and other compounds can affect accuracy.
• Sugar Breakdown: Initial readings may increase as sucrose breaks into fructose and glucose before decreasing.
• Calibration: Regularly calibrate your refractometer with distilled water for precise measurements.

For homebrewers, relying on taste is often sufficient. As kombucha ferments longer, it becomes less sweet and more tart. Trusting your palate can be an effective way to gauge fermentation progress.

Conclusion

Sugar is essential for kombucha fermentation, but most of it is consumed by the yeast, leaving just a small amount behind. Understanding the sugar balance helps you brew better kombucha and manage its sweetness to suit your taste.

Now that you’re armed with these insights, you're ready to experiment with your next brew! Don't hesitate to explore different sugar types or brewing techniques to find your perfect flavour.