Homemade Kombucha Sugar Content
If you brew homemade kombucha, you have a shot at making kombucha with a lower sugar content than the commercial brands!
When you place your SCOBY into your brewing container with all of the other ingredients, those bacteria and yeast immediately start feasting on the sugar. If you’ve made kombucha before, you know it takes time to ferment. The primary kombucha fermentation can take anywhere from 7-21 days to complete. The length of time mostly varies on your kombucha brewing temperature.
Pro Tip: The longer you let kombucha ferment, the more sugar the yeast consumes. The yeast converts the sugar to alcohol. Then the bacteria convert the alcohol to acetic acid. This means that a kombucha brew that ferments longer will be less sweet and have less sugar than a kombucha fermented for a shorter period. If you’re going for minimal sugar content in your home-brewed kombucha, let that SCOBY ferment a bit longer.
So, you can’t make kombucha without sugar. But you can still enjoy drinking it even if you’re watching your sugar intake. After fermentation, kombucha usually has a low amount of sugar remaining in the final product. And don’t forget: homemade kombucha provides you with a lot of flexibility. One of which is the flexibility to control sugar content by letting your kombucha ferment longer, lowering the sugar content.