Amount of Sugar in a 17 day ferment

[Guest guest]

Kombucha fermentation turns the sucrose from sugar into glucose and fructose

then those sugars used by the yeasts and bacteria....by the seventeeth day

of fermentation there is very little sugar, if any, left in the brew.

Exactly how much would depend on the amount used in the beginning, the

temperature and other variables...in any case the amount is usually very

little at that point.

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

http://KMI.mannainternational.com

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

http://GTE.mannainternational.com

All products made with 100% Certified Organic Fair Trade Ingredients

Made and packaged in glass, not plastic!

[Guest guest]

i just cant figure out why my komubucka tastes sugary and after 3 1/2

weeks! Arielle

>

> Kombucha fermentation turns the sucrose from sugar into glucose and

fructose

> then those sugars used by the yeasts and bacteria....by the

seventeeth day

> of fermentation there is very little sugar, if any, left in the

brew.

> Exactly how much would depend on the amount used in the beginning,

the

> temperature and other variables...in any case the amount is usually

very

> little at that point.

>

> Peace, Love and Harmony,

> Bev

> Manna International: Kombucha Information and Resources

> Kombucha Drops - Convenient, Safe, Effective, Easy to use.

> http://KMI.mannainternational.com

> Manna Green & White Tea Extract - Liquid Green & White Tea Extract

> http://GTE.mannainternational.com

> All products made with 100% Certified Organic Fair Trade

Ingredients

> Made and packaged in glass, not plastic!

>

[Guest guest]

Hi,

Why would it still be so sweet then? I'm using 1 1/3 cups sugar for a gallon

of brewed tea and there is a mother and two babies in there. I'm thinking that

should be enough to gobble up that sugar but it is still very sweet after 17

days. I would say the temp in the kitchen is in the mid 60s to low 70s. Can I

lessen the amount of sugar I'm using?

*~OM~* <OM@...> wrote:

Kombucha fermentation turns the sucrose from sugar into glucose and

fructose

then those sugars used by the yeasts and bacteria....by the seventeeth day

of fermentation there is very little sugar, if any, left in the brew.

Exactly how much would depend on the amount used in the beginning, the

temperature and other variables...in any case the amount is usually very

little at that point.

Peace, Love and Harmony,

Bev

Manna International: Kombucha Information and Resources

Kombucha Drops - Convenient, Safe, Effective, Easy to use.

http://KMI.mannainternational.com

Manna Green & White Tea Extract - Liquid Green & White Tea Extract

http://GTE.mannainternational.com

All products made with 100% Certified Organic Fair Trade Ingredients

Made and packaged in glass, not plastic!

---------------------------------

Don't be flakey. Get for Mobile and

always stay connected to friends.

[Guest guest]

In message <241683.33383.qm@...> you wrote:

> Hi,

>

> Why would it still be so sweet then? I'm using 1 1/3 cups sugar for =

> a gallon of brewed tea and there is a mother and two babies in there. =

> I'm thinking that should be enough to gobble up that sugar but it is still

> very sweet after 17 days. I would say the temp in the kitchen is in the

> mid 60s to low 70s. Can I lessen the amount of sugar I'm using?

I would think the amount of sugar you are using is already on the scant side.

I use 1 1/2 cups for the equivalent amount.

The only thing I can think of is that your ferment is very much weighted in

favour of the bacteria side. That's how some brewers will brew up to 30 days.

You need to try to activate your yeast more, I think:

At bottling time, use as much as possible from the yeast sediment

on the bottom of your brew for your new brew and see what happens.

http://www.geocities.com/kombucha_balance/ Kombucha, The Balancing Act

You might benefit by looking what Len Porzio shares about culture balancing.

Click on 'too sweet' and see what he has to say ..... good advice IMO!

Don't give up, you'll get there! :-)

Margret:-) (UK)

--

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" Never think that God's delays are God's denials. Hold on; hold fast; hold out.

Patience is genius. " (Comte LeClerc De Buffon 1707-1788)

[Guest guest]

Hi and EveryOne,

Are you actually brewing one gallon of tea or are you using a one

gallon container and making closer to three quarts of tea?

You can use a little less sugar but for a gallon you really aren't

using too much....

Are you using Kombucha started from GT Kombucha? They say they ferment

theirs for 30 days so maybe there is something that requires longer

fermentation in their Kombucha.

Have any of your brews become more acidic with time? Are they as sweet

as when you start them? Do new Kombucha Colonies form on the top? Do

you add at least a cup or more of starter finished KT to jump start

your next brew?

Peace, Love and Harmony,

Bev

> Kombucha fermentation turns the sucrose from sugar into

glucose and fructose

> then those sugars used by the yeasts and bacteria....by the

seventeeth day

> of fermentation there is very little sugar, if any, left in the brew.

> Exactly how much would depend on the amount used in the beginning, the

> temperature and other variables...in any case the amount is usually very

> little at that point.

>

> Peace, Love and Harmony,

> Bev

> Manna International: Kombucha Information and Resources

> Kombucha Drops - Convenient, Safe, Effective, Easy to use.

> http://KMI.mannainternational.com

> Manna Green & White Tea Extract - Liquid Green & White Tea Extract

> http://GTE.mannainternational.com

> All products made with 100% Certified Organic Fair Trade Ingredients

> Made and packaged in glass, not plastic!

>

>

>

>

>

>

>

> ---------------------------------

> Don't be flakey. Get for Mobile and

> always stay connected to friends.

>

>

[Guest guest]

hi. 3 1/2 weeks and mines still sweet too. i have mine between 76

and 80 degrees. i just cant figure it. Arielle

> Kombucha fermentation turns the sucrose from sugar into

glucose and fructose

> then those sugars used by the yeasts and bacteria....by the

seventeeth day

> of fermentation there is very little sugar, if any, left in the

brew.

> Exactly how much would depend on the amount used in the beginning,

the

> temperature and other variables...in any case the amount is usually

very

> little at that point.

>

> Peace, Love and Harmony,

> Bev

> Manna International: Kombucha Information and Resources

> Kombucha Drops - Convenient, Safe, Effective, Easy to use.

> http://KMI.mannainternational.com

> Manna Green & White Tea Extract - Liquid Green & White Tea Extract

> http://GTE.mannainternational.com

> All products made with 100% Certified Organic Fair Trade

Ingredients

> Made and packaged in glass, not plastic!

>

>

>

>

>

>

>

> ---------------------------------

> Don't be flakey. Get for Mobile and

> always stay connected to friends.

>

>

[Guest guest]

hi. 3 1/2 weeks and mines still sweet too. i have mine between 76

and 80 degrees. i just cant figure it. Arielle

> Kombucha fermentation turns the sucrose from sugar into

glucose and fructose

> then those sugars used by the yeasts and bacteria....by the

seventeeth day

> of fermentation there is very little sugar, if any, left in the

brew.

> Exactly how much would depend on the amount used in the beginning,

the

> temperature and other variables...in any case the amount is usually

very

> little at that point.

>

> Peace, Love and Harmony,

> Bev

> Manna International: Kombucha Information and Resources

> Kombucha Drops - Convenient, Safe, Effective, Easy to use.

> http://KMI.mannainternational.com

> Manna Green & White Tea Extract - Liquid Green & White Tea Extract

> http://GTE.mannainternational.com

> All products made with 100% Certified Organic Fair Trade

Ingredients

> Made and packaged in glass, not plastic!

>

>

>

>

>

>

>

> ---------------------------------

> Don't be flakey. Get for Mobile and

> always stay connected to friends.

>

>

[Guest guest]

dear margret - thanks so much for this link!

my kt has been vinegary lately...i don't mind but the family does. i

had figured that's what i have, oh well.....

casina

http://www.geocities.com/kombucha_balance/

<http://www.geocities.com/kombucha_balance/> Kombucha, The Balancing Act

You might benefit by looking what Len Porzio shares about culture balancing.

Click on 'too sweet' and see what he has to say ..... good advice IMO!

Don't give up, you'll get there! :-)

Margret:-) (UK)

>

>

>

[Guest guest]

Margret, thank you so much for the info you sent Re: Kombucha the balancing

act. That is really great info. Just be sure you do not print it out. Just

save in your favorites. It is very long. The link is

http://www.geocities.com/kombucha_balance/

for anyone else that wants to check it out. This really has everything you

would want to know--ever. thanks again, Vicki