Tag: Homebrew kombucha

During the fermentation process, the sugar in kombucha is consumed by the SCOBY, drastically lowering the final sugar count. This means the initial amount of sugar added during brewing is not indicative of how much sugar is in plain kombucha when you drink it.

Kombucha is often celebrated as a healthy, low-sugar alternative to soda, but many new brewers are concerned about the amount of sugar required at the start. The good news is that homebrewed kombucha typically contains between 2 and 6 grams of sugar per 8-ounce serving, a fraction of the initial amount and far less than most commercial soft drinks.

Kombucha is a fermented drink made from sweetened tea and a SCOBY (symbiotic culture of bacteria and yeast). While a small amount of alcohol is a natural byproduct of this fermentation process, most commercial varieties are not capable of getting you buzzed.

Most commercially available kombucha is regulated to contain less than 0.5% alcohol by volume (ABV), classifying it as a non-alcoholic beverage. However, the actual amount of alcohol in kombucha can vary significantly depending on how it was produced, with homemade versions often containing higher levels. This trace amount of alcohol is a natural byproduct of the fermentation process that gives kombucha its distinct flavor and beneficial properties.

While many anecdotal health claims surround kombucha, with some brands boasting billions of live cultures, discerning the real deal from an overly-sugared soda can be tricky. This guide will teach you how do I know if my kombucha is healthy and safe to drink, whether it's store-bought or homemade.