What are some Different Types of Sugar that you can use when Making Kombucha?
Pro Tip:Before experimenting with any brew it, you should have a backup kombucha starter culture to start fresh in case something doesn’t work out as planned.
- Can you use Turbinado, Sucanat or Demerara When Making Kombucha?
Turbinado, sucanat & demerara are all common types of sugar that you may find in the grocery store. Each of these is a different type of cane sugar, refined to various degrees. These less refined sugars include more molasses, aka trace minerals for you and yourSCOBY. If using, you’ll want to taste test often to make sure you don’t over ferment and let it get too sour!
- Can you useBeet SugarWhen Making Kombucha?
Beet sugar will ferment just fine, but I would not necessarily recommend it as it is highly processed, includes microbial inhibitors, and is made from GMOs. Most brown sugar in stores is made from beet sugar, so be sure to read your labels!
- Can you useMolassesWhen Making Kombucha?
Molasses is made during the production of cane sugar. Sugar cane is juiced and goes through several stages of boiling, encouraging the sucrose to crystallize so it can be easily removed and processed as cane sugar. By the 3rd boil, most of the crystallized sugar has been removed, and the result is a thick, high mineral content molasses. Since it is so low in sucrose, I don’t recommend using it as a stand-alone sugar source in your kombucha. Instead, I would only replace about 1/4 of the sugar with molasses. Adding molasses increases the mineral content and adds some depth of flavor in your kombucha–especially for those wanting to brew more “original” flavored kombucha and not mess with flavoring during the secondary.
- Can you useHoneyWhen Making Kombucha?
Honey contains a high percentage of sugar and works great to ferment kombucha. Different types of honey include different ratios of sugar so that you can expect different results with a Tupelo honey (lower percentage of sugar) versus wildflower honey or Brassica (high percentage). It is a bit harder for the SCOBY to break it down when compared to cane sugar but will ferment and has the added benefit of minerals and a delicate honey flavor. If you want to use honey, you should makejun kombuchaas the standard jun kombucha recipes call for honey as oppose to cane sugar.What is jun kombucha?
- Can you useAgave NectarWhen Making Kombucha?
Agave is extracted nectar from the agave plant and is the source of sugar for tequila fermentation. As a naturally derived sweetener, it’s popularity has risen recently for all kinds of uses–adding kombucha to that list! You may notice a few off-flavors or changes in fermentation time, pellicle formation, or yeast activity, but your culture will adjust. I would recommend supplementing with some cane sugar or rotating between brews.
- Can you useMaple SyrupWhen Making Kombucha?
Maple syrup is made from the sap of maple trees and is comprised of mostly sucrose, making it an excellent choice for kombucha. Its high mineral content is a bonus for yourSCOBYand you! Use about 3/4 cup per gallon of kombucha and expect an adjustment period with your brew.
- Can you useCoconut Palm SugarWhen Making Kombucha?
Coconut palm sugar is another sap-derived sugar, made from the coconut palm tree. The sap flows out of the cut flower stem and can be collected twice per day. The sap is heated to allow for evaporation and crystallization. It can be used as a cane sugar replacement for most applications, including kombucha. However, a lot of brewers will tell you that this sugar tends to create off-flavors in their kombucha. The primary sugar in coconut palm sugar is sucrose.
Why is sugar necessary when making kombucha?
Sugar serves as the primary fuel source for the SCOBY during the fermentation process. The bacteria and yeast in the SCOBY consume the sugar and convert it into organic acids, carbon dioxide, and trace amounts of alcohol, creating the distinct flavor and carbonation in kombucha.
What type of sugar should I use to make kombucha?
For brewing kombucha, it is recommended to use plain white cane sugar, also known as granulated sugar. This type of sugar is readily available, affordable, and provides the necessary nutrients for the SCOBY to ferment the tea effectively.
How much sugar should I use in kombucha brewing?
The ideal amount of sugar to use when brewing kombucha is 1 cup (200 grams) per gallon (3.8 liters) of water. This quantity provides enough food for the SCOBY to ferment the tea and achieve the desired balance of flavors. However, adjustments can be made based on personal taste preferences.
Is it possible to use brown sugar in kombucha brewing?
Yes, brown sugar can be used in kombucha brewing. However, it’s important to note that the mineral content and molasses in brown sugar may affect the fermentation process and flavor of the final kombucha.
Can I use alternative sugars like coconut sugar or maple syrup in kombucha brewing?
While it is possible to experiment with alternative sugars like coconut sugar or maple syrup, they are not commonly used in primary fermentation. These sugars contain additional compounds and may impact the flavor, fermentation, and health of the SCOBY.
Is it possible to make kombucha without any sugar?
No, it is not possible to make kombucha without sugar. Sugar is essential for the SCOBY to ferment and produce the characteristic flavors, carbonation, and beneficial compounds in kombucha. Without sugar, there is no fermentation.
