Guest guest Posted October 3, 2011 Report Share Posted October 3, 2011 Hi and EveryOne, Yes. Kombucha needs sugar as food. By letting it ferment longer the sugar is eventually used up. By 17 days there is hardly any sugar left at all. Peace, Love and Harmony, Bev > > I love KT and having been brewing and drinking for 1 year. I still find > myself uncomfortable with the idea of consuming sugar. I do not use sugar of > any kind in my regular diet. I notice my KT brews differently when I use > less sugar (1.5 cups); but when I use 2 cups, I get a healthier SCOBY and a > bit tastier brew. My question is if I use 2 cups and let it ferment longer, > is that equal to starting off with less sugar? Thanks! > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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