Kombucha Sweetner Guide
The complete tabulated guide to flavoring Kombucha through sugar replacement…and the effects of each sweeter on the brewing process.
| Sugar Type | Brewing Time | Amount to Use | Effect on Flavor |
|---|---|---|---|
| White Sugar | Temperature dependant – the average brewing time for white sugar kombucha is 7 to 10 days | 1 cup to 1 gallon of tea. | White sugar results in regular tasting kombucha, and steady fermentation results. Good levels of carbonation etc. |
| Honey | Shorter than white sugar, apt to sour quickly – 5 to 8 days. | 7/8 of a cup to every 1 cup of pure cane sugar. | Can produce light bubbly ferments which carry the flavor of the honey used – citrus, almond, etc. |
| Molasses | Usually longer than white sugar – 7 to 14 days. | Same as that of regular refined sugar: 1 cup to 1 gallon of tea. | Can produce a strong tasting and sometimes slightly bitter brew. The overall taste: malt. |
| Raw Forms of Cane Sugar | Usually longer than white sugar – 7 to 14 days. | Same as that of regular refined sugar: 1 cup to one 1 of tea. | Raw forms of cane sugar can add in a richer flavor profile, but not as intense as that of molasses |
| Evaporated Cane Juice | Very similar to ordinary processed sugar. | Same as that of regular refined sugar: 1 cup to 1 gallon of tea. | Good choice for great tasting ferments and good SCOBY Health |
| Maple Syrup | Similar to that of white sugar – 5 to 8 days | 1/2 – 2/3 of a cup to every 1 cup of pure cane sugar. | The taste is – you guessed it! Yummy maple syrup. |
| Agave Syrup | Shorter to that of white sugar – 5 to 7 days | 2/3 of a cup to every 1 cup of pure cane sugar. | Can give really nice flavors that hint of caramel |
| Raw Sugar Cane Juice | Slightly longer than that of white sugar – 7 to 10 days | Recommended: Mix with 25% of sugar usually used. | Neutral, similar to regular sugar. Mostly unprocessed and a healthier source of sugar. |
| Coconut water | Often quite a bit shorter than white sugar – 5 to 8 days. |
When fermenting coconut water, the naturally occurring sugar acts as the sugar source. You can also aid the fermentation by mixing in 25% of usual amount of sugar. | Coconut water flavored kombucha which has fermented successfully can be a beautifully light and refreshing ferment. |
| Raw Fruit (pureed or diced) | Shorter – 5 days usually. | Fruit replaces the sugar. Use about 1 cup of fruit in lieu of the 1 cup of sugar. | Completely changes the flavor, giving it a strong, fruity flavor with a hint of a fermented bite. This is a good experiment for those who want to try a completely ‘natural’ combucha |
| Fruit Juice (freshly juiced, store bought, concentrate) | Shorter – 5 to 7 days | The juice replaces the sugar & tea OR is blended with existing tea, but replaces the sugar. Use 1 cup of raw or store-bought fruit juice per 1 cup of sugar. If concentrate, use 50%. Make sure you use double the starter and / or stronger started from a SCOBY hotel. | You get something like a second fermented, but a deeper version due to the longer fermentation time. The flavor will vary depending on the type of juice you use and if you completely replace the tea with the juice or blend the juice. If the later, you get a fruity tasting Kombucha. If the former, you get a fermented fruit juice drink that does NOT taste like Kombucha. |