Guest guest Posted May 18, 2007 Report Share Posted May 18, 2007 It is had to accurately know how much sugar or fructose remains in any kombucha ferment. By using the Cornell Study one could guessimate what theirs will be. The Cornell Study indicated 5% (4.8 g/L) glucose after their typical 9 day ferment (pH 2.5). Their initial sugar start was 100 g/L. To further reduce that sugar, which also mellows out the ferment as well, one could do a Second Ferment. I described this process on my web site http://www.happyherbalist.com/second%20stage%20fermentation.htm <http://www.happyherbalist.com/second%20stage%20fermentation.htm> Peace Ed Kasper LAc, www.HappyHerbalist.com <http://www.HappyHerbalist.com> Quote Link to comment Share on other sites More sharing options...
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