Guest guest Posted May 14, 2005 Report Share Posted May 14, 2005 Even though I am new to kombucha, I am not new to fermentation. KT needs the sugar, just like wine needs the sugar in the grapes. Ferment all the sugar out. As a diabetic, I will have to do this, too. If you want it sweeter, don't sweeten it with Splenda - use stevia. A little sorbitol or zylitol is better than sugar, better than splenda or other artificial sweeteners, but just for sweetening after the fact. I use these to sweeten my kefir, so I assume they will work fine for after-the-fact sweetening of KT. Thea Quote Link to comment Share on other sites More sharing options...
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