Category: Kombucha brewing

While some yeast is essential for kombucha's fizz and flavor, an overgrowth can create an unpleasant yeasty, beer-like taste and murky sediment. Learning how to remove yeast from kombucha is a critical skill for home brewers aiming for a clean, crisp, and balanced beverage. By adjusting brewing conditions, implementing simple techniques, and managing your SCOBY, you can achieve better flavor control.

Over 50% of the initial sugar added to kombucha is typically consumed by the SCOBY during the fermentation process. For homebrewers, understanding and accurately measuring the residual sugar is key to controlling flavor and achieving the desired balance of sweetness and tanginess. This guide covers the essential methods to calculate sugar in kombucha, helping you monitor your brew's progress with confidence.

Kombucha fermentation relies on the symbiotic culture of bacteria and yeast (SCOBY) to consume sugar, yet the final sugar content can vary significantly depending on brewing duration. To ensure consistency and control, learning how to test sugar content in kombucha is a critical skill for any homebrewer.