How much sugar for 2 l of kombucha? A nutrition diet guide

October 23, 2025 •

5 min read

According to homebrewers, a standard recipe calls for roughly 1 cup (200g) of sugar per gallon (3.8L), making the question of how much sugar for 2 l of kombucha? a common one for those scaling down. This initial sugar is not the final sugar content in your drink, but rather the essential fuel for the symbiotic culture of bacteria and yeast (SCOBY) to begin the fermentation process.

Quick Summary

For a standard 2-liter kombucha batch, you will need 100g to 150g of sugar during the first fermentation to feed the SCOBY. The amount of residual sugar depends on the fermentation time.

Key Points

Standard Ratio: A good starting point for a 2-liter batch is 120-150g of white cane sugar, which is approximately 1/2 to 3/4 cup.
Sugar Is SCOBY Food: The initial sugar is not for you, but for the SCOBY to ferment. Most of it is consumed, leading to a much lower final sugar content.
Adjust Sweetness with Fermentation Time: For a less sweet, more tart brew, ferment for a longer period. For a sweeter brew, reduce the fermentation time.
Choose Your Sugar Wisely: White cane sugar is reliable for a consistent brew. Other sugars like brown sugar or honey can alter the flavor and fermentation process.
Safety First: Always prioritize sanitation, use filtered water, and brew in food-safe glass vessels to prevent contamination and potential health risks.
Lower Sugar Than Soda: Homemade kombucha offers significantly less sugar than typical sodas and juices, giving you a healthier, fizzy alternative.
Flavor in Secondary Fermentation: Add fruit juices or purees after the first fermentation to control flavor and add a final touch of sweetness.

The Essential Role of Sugar in Kombucha Brewing

Before diving into the precise quantities, it's crucial to understand why sugar is necessary for kombucha. The process relies on a living culture known as the SCOBY (Symbiotic Culture of Bacteria and Yeast). This rubbery, pancake-like mass feeds on the sugar and nutrients in sweetened tea, initiating fermentation. The yeast and bacteria work in harmony: the yeast primarily consumes the sugar (sucrose), converting it into ethanol and carbon dioxide, while the bacteria then consume the ethanol and convert it into beneficial organic acids, such as acetic and gluconic acid.

This biochemical dance means that most of the initial sugar is consumed during the fermentation, resulting in a finished product that is far lower in sugar than the sweet tea you started with. A longer fermentation period allows the microorganisms more time to consume the sugars, producing a more tart, less sweet kombucha. Conversely, a shorter fermentation results in a sweeter brew.

The Recommended Sugar Ratio for a 2-Liter Batch

For a standard, home-brewed 2-liter batch of kombucha, the ideal amount of sugar typically falls between 100g and 150g. This range offers a sweet spot for the SCOBY to thrive and produce a balanced kombucha. Here's a breakdown based on different sources:

Revolution Fermentation: Recommends 60-80g of sugar per liter, which translates to 120-160g for a 2-liter batch.
Freshly Fermented: Suggests 60g of sugar per liter, requiring 120g for 2 liters.
Connie Cao: Proposes 1/2 cup of sugar per 2 liters, which is approximately 100g, highlighting that tastes vary.

Given these guidelines, a starting point of 120g (about 1/2 cup + 2 tablespoons) of plain white cane sugar per 2 liters is a reliable choice for beginners. You can then adjust this amount in future batches based on your preference for sweetness and tartness.

Choosing the Right Sugar for Your Kombucha

The type of sugar you use can influence the flavor, speed of fermentation, and health of your SCOBY. While most brewers start with white sugar, experimenting with other fermentable sugars can yield interesting results.

Plain White Cane Sugar: This is the most common and reliable choice. It's affordable, provides a consistent food source for the SCOBY, and results in a neutral flavor that allows the tea and any secondary flavors to shine.
Organic Cane Sugar: A slightly less processed alternative that is a staple for many brewers committed to organic ingredients.
Brown Sugar: Provides a richer, molasses-like flavor. Its higher mineral content can sometimes accelerate fermentation, so monitoring your brew is important.
Maple Syrup: Can add unique, complex flavor notes and minerals. It's often used in the second fermentation rather than as the primary sugar source.
Honey: Should be used with caution. Unpasteurized honey contains its own bacteria that can compete with the SCOBY. A specific type of kombucha called Jun is made with green tea and honey.
Sugars to Avoid: Non-fermentable sweeteners like stevia, erythritol, and other artificial sweeteners will not feed the SCOBY and should not be used in the first fermentation.

Adjusting Sweetness and Fermentation Time

Controlling the final sugar content in your kombucha is a matter of managing the fermentation time. This is where personal preference comes into play.

Less Sweet, More Tart Kombucha: Allow your kombucha to ferment for a longer period (e.g., 10-14 days or more). The SCOBY will consume more of the sugar, increasing the tangy, vinegary notes and producing a lower-sugar brew.
Sweeter Kombucha: Shorten the fermentation time (e.g., 5-7 days). This leaves more residual sugar, resulting in a sweeter taste.
Flavoring During Secondary Fermentation (F2): After the initial fermentation, you can bottle your kombucha and add fruit juice, fruit puree, or a small amount of sugar to create carbonation and flavor. This adds sugar back into the brew, but you can control the amount.

Safe and Successful Brewing Practices

To ensure a healthy, delicious brew, follow these safety and hygiene guidelines:

Sanitize Everything: Before starting, wash and sanitize all equipment, containers, and your hands. This prevents the growth of mold or harmful bacteria.
Use Quality Ingredients: Use filtered, non-chlorinated water and organic tea and sugar if possible. The quality of your ingredients directly affects the outcome.
Mind the Temperature: Fermentation is temperature-dependent. Keep your jar in a warm, shady spot, ideally between 70-85°F (21-29°C). Too cold slows fermentation; too hot can stress the SCOBY.
Use a Starter: A portion of raw, unflavored kombucha from a previous batch (or a store-bought raw bottle) is vital for setting the correct pH and kickstarting fermentation.
Watch for Mold: Inspect your brew regularly. If you see fuzzy, green, or black spots, discard the entire batch and your SCOBY. White or clear films are usually a new SCOBY forming.
Use Glass Vessels: Brew in food-safe glass jars. The acidity of kombucha can leach chemicals from other materials like plastic or certain ceramics, which can lead to lead poisoning.

Sugar Content Comparison for a 2L Kombucha Batch


Sugar Type	Approx. Amount for 2L (grams)	Flavor Profile	Fermentation Impact
White Cane Sugar	120-150	Neutral, classic kombucha taste	Reliable, consistent fuel source for SCOBY.
Brown Sugar	140-160	Rich, caramel notes	Higher mineral content can speed up fermentation slightly.
Honey (Pasteurized)	~175	Floral, distinct sweetness	Can produce more alcohol, best for Jun or secondary flavoring.
Maple Syrup	~125	Earthy, sweet maple flavor	Can be pricey, and flavor may be lessened by fermentation.
Fruit Juice (F2)	Varies (start with 1/4 cup)	Flavor of chosen fruit	Fuels carbonation in secondary fermentation; residual sugar depends on amount used.

The Final Word on Kombucha and Sugar

So, how much sugar for 2 l of kombucha? The answer is that a range of 120g to 150g is a standard and effective starting point. However, the exact amount you add is only the beginning of your control over the final product. By learning to manage fermentation time and incorporating safe brewing practices, you can create a customized, probiotic-rich beverage that fits your specific taste and dietary goals. The beauty of homemade kombucha is this control, allowing you to produce a far healthier and lower-sugar alternative to store-bought sodas and juices. It's a flavorful, fizzy, and fun way to promote better gut health and reduce your overall sugar intake.

Frequently Asked Questions

Sugar is the essential food source for the SCOBY's bacteria and yeast. Without sugar, the microorganisms cannot ferment the tea, and the process will not be successful.

While you can experiment, using too little sugar can starve the SCOBY, leading to a stalled or imbalanced fermentation and potentially resulting in mold. It's best to stay within the recommended range.

Plain white cane sugar is the most recommended because it provides a consistent, clean food source for the SCOBY, resulting in a predictable and neutral-flavored kombucha.

The best way to tell is by taste. A longer fermentation creates a more tart flavor, while a shorter one leaves it sweeter. Begin tasting after 5-7 days and continue until it reaches your desired balance.

Yes, warmer temperatures can speed up the fermentation process, causing the SCOBY to consume sugar more quickly. Keeping the temperature stable is key for consistent results.

Primary fermentation (F1) is the initial brewing stage in a large jar where the SCOBY converts the sugared tea. Secondary fermentation (F2) happens after F1 when the kombucha is bottled with added flavors to build carbonation.

Stevia and other artificial sweeteners are not fermentable and cannot be used in primary fermentation. Raw honey is not recommended due to competing bacteria, though pasteurized honey can be used in some cases, such as for Jun kombucha.