The second ferment is a way to increase the fermentation process without actually having the scoby present. This is supposed to produce a more balanced flavor while still reducing the sugar content. I’ve heard the best way to do this is to lower the temperature of your brew by a few degrees to slow the fermentation process down. It’s best to experiment with finding the fine line between a reduction in sugar and the sour taste. The only downside to this approach is your kombucha will eventually become unbearably sour. This provides the yeast and bacteria more time to digest the sugar and turn it into the acids that provide the kombucha its flavor. The easiest way to lower the sugar content in your home brewed kombucha is to increase the brewing time. How To Lower The Sugar Content In Kombucha 1. There is the odd company out there that has similar sugar levels as fruit juice (24 grams!) But this really isn’t kombucha at all and is usually pasteurized to kill off any of the bacteria (what’s the point?)īut what about those who wan the least amount of sugar possible? Is there a way to lower the sugar content even more? Kevita Master Brew Kombucha Ginger – 8 grams in 8 ouncesĪs you can see, it’s not too far off from what we’d expect from homebrew. Humm Lemon Ginger Kombucha – 7 grams in 8 ounces Gt’s Enlightened Organic Raw Kombucha Original – 2 grams in 8 ounces While every company is going to have slightly different brewing recipes, here are a few popular brands for your comparison: The taste of kombucha can be a little offputting for some, so having a little extra sugar is going to help coax a few more customers into becoming regular bucha drinkers. And because most people’s first sip of kombucha is going to come from a commercially produced product, they tend to be a little higher in sugar content. Kombucha is just starting to reach the masses. How Much Sugar Is In Commercial Kombucha? What she started with Weighing of the kombucha Solids left overīut that’s just home-brewed kombucha, what about store bought? She then subtracted these remaining solids to the kombucha tea and came up with 9 grams/cup of kombucha. But what about the bits of SCOBY and tea? Well, she boiled down plain tea and measured the leftovers. She then boiled down the kombucha and measured the remaining solids. A member in a kombucha community I’m a part of recently did her own test. I’m not just guessing when it comes to measuring the sugar in kombucha. How To Measure The Sugar In Your Kombucha This lessens the impact of the sugar even more! Because the yeast breaks down the complex sucrose sugar into simpler forms (glucose and fructose) its easier for our bodies to process. It’s also important to note that the sugar in kombucha is not the same as the sugar found in other sweetened drinks. Just for some reference, a 12-ounce can of soda contains 39 grams of sugar and an 8-ounce glass of fruit juice contains 23 grams of sugar. That’s much more reasonable than I first thought. This means, if we stick with the conventional 1 cup of sugar per gallon of brewed kombucha, we are left with around 9 grams per 8 ounces of kombucha. This is due to the hungry yeast breaking down the complex sugar molecules into a form that is easily digestible for the bacteria. The reduction in sugar is usually around 1/2. It turns out, the sugar content in kombucha is significantly reduced during the brewing process. Have we all been duped? How much sugar is there actually in kombucha? I wanted to know, so as usual, I did a little research! Is there actually that much sugar in kombucha? I thought this was supposed to be a healthy drink? When I measured out the sugar for my first batch of kombucha I was astounded.
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