How Much Sugar is In Kombucha?

Many variables throughout the brewing process lead to different final sugar content of kombucha. The kombucha brewing process uses sugar as a key raw ingredient and the bacteria and yeast digest the sugar as it ferments; however, some residual sugars remain. Additionally, a second fermentation with fruit or fruit juice can adds more sugar to the finished kombucha. (read about the best sugar for making kombucha here)

Here are some of the factors that control how much sugar is in the finished kombucha:

• The amount and strength of the kombucha used as the starter liquid. The more Kombucha or stronger used as the starter, the faster it digests the sugar
• The temperature of the kombucha fermentation – warmer fermentation temperatures result in faster fermentations and a lower final sugar content. Inversely cooler kombucha fermentation temperatures will potentially result in a higher residual sugar content,
• Duration of the kombucha fermentation. The longer fermentation time will allow the yeast to consume more of the sugars into other compounds. 
• Fruit and or fruit juices added for flavoring and carbonation affect the finished sugar content.

No two fermentations are the same. You could brew five different gallon jars of kombucha at the same time, each using the same sweet tea, kombucha starter liquid and ferment in the same location. Each gallon ferments at a different rate so to ensure consistent results you could measure the residual content of sugar as the fermentation progresses.