What's in Kombucha

[Guest guest]

I would ball park the carbs at 1-2 carbs per fluid ounce

(1g/ml)

Percentage of Fructose will be in every ferment and does

_not_reduce to zero over time

You can test the residue sugar with the diabetic glucose

meters (suggested to dilute with pure water 1:1 first then

do the math) but the meter does not test fructose levels.

[university of California ative Extension, .

American Society for Enology and Viticulture Conference

report. ]. A simple unscientific method to test sugar levels

is to heat up a pan on the stove and then sprinkle a few

drops of your brew on the hot surface. Remaining sugars will

crystallizes. pH strips are often used as well as sugars are

being converted into acids over time. The assumption is the

lower the pH the lower the sugar levels. However an

experienced brew master when fermenting at lower

temperatures can achieve a lower pH with a higher (than

otherwise) sugar content.

A benchmark for kombucha ferments (Cornell University, Food

Services Study)

nine-day fermentation at 25° C (77F) prepared by 100 g/L

(10%) weight/volume sucrose. Black and green tea at 4.4 g/L

(0.44%) steeped for 30 minutes and removed. Previous batch.

and colony added: primary bacterium in the colony =

Acetobacter xylinum. two primary yeasts = Pichia and

Zygosaccharomyces.

3.3% total acid,

0.7% acetic acid,

4.8% glucose,

0.6% ethanol

0% lactic acid

2% Gluconic acid

pH 2.5.

over 9 days the acidity may go as high as 24 g/L (2.4%)

acetic acid,

alcohol 14 g/L (1.4%) ethanol.

(interesting that this studies indicates the alcohol

percentage increases over time)

Your results may vary ....

live free and healthy

Ed Kasper L.Ac. A professional kombuchaist