Homemade Kombucha - How much sugar do you add?

Answered on August 19, 2014
Created April 15, 2013 at 4:37 PM

I saw some Kombucha drinks that have only 2g of carbohydrates per 100ml. But instructions for making that drinks says that I need to add 70/100g of sugar per 1l. Adding not enough sugar could make drink poisonous because it could not be fermented enough. So I am wondering what is really the minimum amount of sugar?

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on April 15, 2013
at 05:27 PM

The making of kombucha involves the fermentation of sugar to alcohol as well as the fermentation of alcohol to acetic vinegar. The "SCOBY" is an abbreviation for "synergistic colony of bacteria and yeast" - the yeast eat the sugar and poop out alcohol; the bacteria eat the alcohol and poop out vinegar.

The brewing of kombucha is not just a physical mixture of the ingredients you add, but rather is a biochemical process and transformation of those ingredients into something inherently new.

The residual sugar left over is the amount you'd see on a nutritional label. This residual amount is much, much less than is needed to brew the kombucha.

There was a long discussion about concerns of residual alcohol here, and it is related -- you're just more curious about the residual sugar, not alcohol.

You should follow the instructions for making kombucha precisely. You can fine tune your preferred brewing style after you get a few successful attempts under your belt.

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