Choosing the right sugar is essential to the success of your homemade kombucha! Sugar affects fermentation, effervescence, and, of course, the taste of your beverage. But what is the best sugar for kombucha?
This article examines the different and best sugar options for kombucha brewing and explains their advantages and disadvantages. It also explores natural alternatives and possible substitutes for personalizing your beverage according to your preferences.
Whether you’re a kombucha novice or an experienced kombucha maker, this article will help you understand all about the different, and best, sugars for making kombucha!
Why Is Sugar Used in Kombucha?
Sugar is essential for making kombucha. It feeds the kombucha mother, also known as SCOBY (Symbiotic Culture of Bacteria and Yeast), providing the energy needed for fermentation. These microorganisms transform the sugar into organic acids, such as acetic acid, and carbon dioxide, giving kombucha its famous natural effervescence.
As well as nourishing the kombucha culture, sugar directly influences its taste. It balances the natural acidity with a slight sweetness, developing the beverage’s characteristic flavour. Certain types of sugar also provide additional nutrients, promoting richer fermentation and kombucha with even more varied nutritional benefits.
In summary, sugar is essential not only for successful fermentation but also for tasty, healthy kombucha.
At What Stages Can Sugar Be Added?
There are two key moments when sugar can be added to kombucha:
Fermentation
To transform the tea into kombucha, sugar must be added. This is the first stage of fermentation, also known as F1 (primary fermentation). You need to use a sugar that the scoby can consume.
Only the sugars listed in the following table can be used at this stage.
👉 For more information on fermenting kombucha, see our Guide to making homemade kombucha.
Flavouring
Once your kombucha has fermented to your liking, it’s time to flavour it (this stage is sometimes called F2, or secondary fermentation). You can drink it plain, without any additions, or add ingredients such as fruit or spices to personalize its flavour. In general, no sugar needs to be added at this stage. However, if your kombucha is too acidic, you can add a little sugar to rebalance the sweetness.
Any sugar or sweetener can be used at this stage.
👉 For more information on flavouring, see How to flavour your kombucha.
What Are the Best Sugars for Kombucha Brewing?
Here’s a table summarizing the different types of sugars for fermenting homemade kombucha, with their advantages, disadvantages and recommended quantities.
Sugar Table
| Sugar | Advantages | Disadvantages | Recommended quantities | White and golden sugar | – Affordable – Fast fermentation – Neutral taste | – Refined – Very few nutrients | 60 g/L or 5 tbsp. per litre |
|---|---|---|---|
| Brown sugar | – Fast fermentation – Moderate nutrient content | – Stronger taste | 70 g/L or 6 tbsp. per litre |
| Raw sugar and coconut sugar | – Rapid fermentation – High nutrient content | – Very strong taste | 80g/L or 100ml per litre (just under ½ cup) |
| Molasses | – Rapid fermentation – Very high in nutrients | – Very strong taste – Sweeter Kombucha | 140g/L or 3/4 cup per litre |
| Pasteurized honey | – Distinct taste – Health benefits | – May interfere with fermentation – Tends to produce more alcohol | 80 g/L or 100ml per litre (just under ½ cup) |
| Maple syrup | – Unique flavour – Rich in minerals | – Expensive – Taste lessened by fermentation | 90 g/L or 90ml per litre (just under ½ cup) |
Sugar Details
White and golden sugar
White and golden sugars are the most popular choices for making kombucha. They guarantee efficient fermentation thanks to their sweetening power and ideal composition for feeding bacteria and yeast. What’s more, their neutral or mild taste means that the aromatic profile of the kombucha is not altered.
Brown, Raw and Coconut Sugars
These sugars are very good alternatives. They are rich in minerals, but their strong taste will influence the final flavour of your kombucha. They are ideal if you want a richer, more complex flavour.
Molasses
Although suitable for fermenting kombucha, molasses is rarely used because of its high cost and strong flavour. It gives kombucha a unique flavour, but its colour and intensity may not suit all palates.
Pasteurized Honey
Pasteurized honey can be used for the first fermentation. However, as it contains glucose and fructose, it can slow the process and produce a more alcoholic kombucha. For brewing kombucha with honey, follow our Jun recipe (honey-based kombucha).
Maple Syrup
Maple syrup can ferment kombucha. However, like molasses, its cost is generally a deterrent. What’s more, its distinctive flavour disappears with fermentation. To discover the best ways to use maple syrup, see our recipe for Maple Syrup Kombucha.
Which Sugars to Avoid?
| Sugars to avoid | Reason | Flavouring benefits |
|---|---|---|
| Unpasteurized honey | May disrupt fermentation Generally used with a Jun SCOBY. | Distinctive taste Health benefits |
| Agave syrup | Not suitable for starting fermentation | Low glycemic index Neutral taste |
| Stevia | Cannot ferment | Zero calories |
| Erythritol/Xylitol | Cannot ferment | Zero sugar Zero calories |
| Icing sugar, coloured or flavoured sugar | Contains additives that can disrupt fermentation | Distinctive taste and colour |
Although they cannot be added at the fermentation stage, all sugars can be used at the flavouring stage.
Unpasteurized honey
Because of its microorganism content, unpasteurized honey can interfere with kombucha fermentation. We therefore do not recommend it for this stage. However, whether pasteurized or unpasteurized, honey can be used for flavouring, adding a distinct taste and health benefits.
Agave syrup
Agave syrup is not ideal for fermenting kombucha. However, its low glycemic index means that people who watch their blood sugar levels can sweeten kombucha when flavouring it, with little effect.
Artificial sweeteners (erythritol, xylitol, aspartame)
These sweeteners are unable to feed microorganisms (they are non-fermentable). They are therefore unsuitable for fermentation but can be used to sweeten your kombucha during flavouring.
Natural sweeteners (Stevia, monk fruit)
Like artificial sweeteners, these natural sweeteners are non-fermentable. They are therefore unsuitable for fermenting kombucha but are still a good choice for flavouring if you want a beverage with no added sugar.
Why Certain Sugars Should Be Avoided? (A Bit of Science)
For effective fermentation, kombucha needs sucrose-rich sugars, such as cane sugar, white sugar, brown sugar, or maple syrup. Sucrose is transformed into glucose and fructose, which are directly used by the microorganisms to produce acids and gas, essential for fermentation.
Glucose-rich sugars (corn syrup, honey, malt) can also ferment kombucha, but they are transformed more rapidly into alcohol, which can lead to a higher alcohol content than sucrose, which breaks down more slowly.
Sugars rich in fructose (agave syrup, some types of honey, fruit juices) are harder for microorganisms to break down. This slows down the production of alcohol and CO2, leading to uneven fermentation and an acid-alcohol imbalance, giving kombucha a sweeter taste.
How Much Sugar Should Be Added to Kombucha?
Here’s some advice on how to dose the sugar according to your needs and the type of sugar you’ve chosen.
Minimum Quantity
To start fermentation, add at least 50 grams of sugar per litre of tea. Below this amount, the kombucha culture will lack the necessary nutrients, which could compromise the quality of your kombucha.
Maximum Quantity
Some recipes use up to 140 grams of sugar per litre for more intense flavours and more vigorous fermentation. Consider this quantity as a maximum, because above it, yeast will be less effective.
Adjust According to the Type of Sugar
Sweetness varies according to the type of sugar, so small adjustments may be necessary. For example, maple syrup should be added in larger quantities to obtain a sweetness comparable to that of white sugar. In practice, however, these adjustments are optional and will have little impact on fermentation.
How Much Sugar Is in My Bottles?
It is important to note that the amount of sugar added during fermentation does not directly affect the amount of sugar remaining in the bottle. The residual sugar depends mainly on the length of fermentation and, of course, its strength. If you want a low sugar kombucha, ferment it for longer!
Can You Make Kombucha Without Sugar?
No sugar, no fermentation!
Sugar is essential for kombucha fermentation. If you reduce the amount of sugar too much, it can slow down or even stop fermentation, which can affect the taste and health benefits. Sweeteners can be used to adjust the sweetness after fermentation without affecting the process.
To find out more, read our (almost) Sugar-Free Kombucha Recipe.
Get the Tools!
We recommend the following products for making homemade kombucha.
On sale
Kombucha Brewing Kit
From $35.00
"The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea" by Hannah Crum and Alex LaGory
$33.95
On sale
750ml Swing Top Glass Bottles (Case of 12)
$51.90 $58.90
Get Started!
- 6 tips for (almost) sugar-free kombucha
- How to make homemade kombucha
- How to calculate the sugar in your kombucha?
- Buy “The Big Book of Kombucha” by Hannah Crum and Alex LaGory
