How to Calculate Sugar in Kombucha During Fermentation
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5 min read
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.
