What people say

Kelsey of Brentwood, CA

...on Water Kefir Grains

“Love that these come fresh and not dried, so I can make kefir right away!”

Jen J. of Fergus Falls, MN

... on the USA Made Stoneware Complete Package

“I love this brewer! It is a beautiful addition to our kitchen, and it makes continuous brewing a snap! We are having a fun adventure brewing Kombucha ourselves, the only problem is keeping our little people out of it until it is ready (a problem I am happy to live with).”

Patience C. from Rhode Island

... on the Kickstarter Kombucha Kit from KKamp

“The kit was great… the scobys where very thick and healthy looking. Everything I needed to get brewing (except the vessel)… the support from Kombucha Kamp is fantastic, as is the forums on KomMunity. I was extremely happy with the kit.”

Rita P. from Minnesota

... on The Brew Now Kit

“The service is excellent, the SCOBY and starter tea made the best kombucha, and Hannah’s special tea blend is delicious.”

Edie from Charleston, SC

... on KKamp's Full Sized Kombucha Culture

“I am so happy to have found Kombucha Kamp. My SCOBY arrived super fast, and I love that it was a fresh one and I didn’t have to spend weeks rehydrating it.”

Bert Seager

... on Continuous Brew

“If you are thinking about brewing your own Kombucha – you need look no farther than this web site – and store. I live in Boston MA as far away from Hannah, the Kombucha Mamma, as you can get in the USA – yet I felt her support every step of the way.”

Jane Park

... on Continuous Brew

“I love seeing my CB kit…makes me feel like I am consciously caring for myself, which I am more convinced now than ever before that women need to do more of. My first batch was really simple, mostly due to really simply laid forth instructions.”

Alysia McDonough

... on Continuous Brew

“I love this continuous kombucha brewer. It is beyond awesome. All you have to do is make the tea and add it to the container and decant from the spigot and repeat. I don’t think it can get any easier.Also everyone loves my kombucha better than the store bought kind.”

Julie Akerman

... on Continuous Brew

“When I first started continuous brewing I was very nervous…but after getting the hang of it..I LOVE IT!!! I love that your brew is always ready to either drink right out of the spigot or to flavor for the second brewing process. The crock is beautiful sitting in my kitchen and there is virtually NO MESS!!!”

Sally Fallon

... on Continuous Brew

“I am set up with your continuous brew jug and making Kombucha again after many years. How much easier than the old method! Thanks for paving the way to getting us all making Kombucha in our kitchens again.”

Kelsey of Brentwood, CA
Jen J. of Fergus Falls, MN
Patience C. from Rhode Island
Rita P. from Minnesota
Edie from Charleston, SC
Bert Seager
Jane Park
Alysia McDonough
Julie Akerman
Sally Fallon

Sugar FAQ

Do I have to use sugar? I never consume sugar so it puts me off Kombucha. Why so much sugar?

I completely understand the aversion to sugar.  However, the sugar in Kombucha is for the culture to consume, not for you.

When done fermenting, there will be about 1-2 grams per 8 ounce glass of unflavored Kombucha. By contrast, an 8 ouce glass of orange juice has about 24g of sugar. Even natural carrot juices have 13g per 8 ounces.

If fermented longer, say for 2 weeks, sugar levels in Kombucha are even lower – Recommended for diabetics and others with low sugar tolerance.

Why does Kombucha need so much sugar?

Without sugar, Kombucha cannot ferment. Sucrose is most easy to digest by the yeasts; they consume the sugar and put out CO2 (carbon dioxide, i.e. the bubbles in your booch) & ethanol (alcohol). Which is nice.

BONUS FACTOID: Then, as part of the symbiosis, the bacteria consume the ethanol and express the healthy amino acids, trace vitamins and minerals.

Do I have to add all of the sugar?

Yes. The standard Kombucha recipe is 1 cup of sugar per gallon.

  • Too little and you are inhibiting the brew’s normal healthy development; no SCOBY, no acetic acid.
  • Too much and the yeasts will either a) “flush” and overrun the bacteria, or b) fall completely asleep and do nothing.

What type of sugar should I use to brew Kombucha?

This debate can be heated, but it’s really simple. Most sugars are fine for Kombucha (with a few exceptions, see below), but there are preferred choices:

  • Plain White Sugar– the Kombucha culture consumes this easiest. Use only “cane sugar” to avoid GMO beet sugar. Concerns about trace toxins in white sugar processing should be considered.
  • Evaporated Cane Juice – My personal choice. Cleaner process but slightly more difficult for the Kombucha to consume.
  • Brown Sugar – Harder for the Kombucha to break down, it will also change the flavor significantly. Experimental batches only.
  • Honey – A wonderful choice but DO NOT USE RAW. The bacteria will disturb the Kombucha SCOBY balance and could brew up a dangerous concoction.
  • Agave – Can turn the brew more sour, so use less. Must be combined with another sugar type that contains glucose for the long term health of the culture.

For more details including ratios for how much to use per gallon, check out Types of Sugar to Use for Brewing Kombucha.

BONUS FACTOID: Evaporated Cane Juice and brown sugar have higher levels of calcium, magnesium, potassium and iron. These healthful elements are passed on to the Kombucha drinker.

What types of sugar must be avoided when brewing Kombucha?

  • Raw Honey – The naturally occurring bacteria will battle the SCOBY for dominance. It sounds bad because it is.
  • Stevia – Stevia is a plant sugar and will not ferment.
  • Xylitol (and it’s precursor Xylose) – What makes Xylitol great for chewing gum and teeth is that it’s “non-fermentable,” which makes it useless for the booch.
  • Lactose – Kombucha is not lacto-fermentable.
  • High Fructose Corn Syrup -Must I explain? Your body can’t even break this stuff down.
  • Any Artificial Sweetener – I have heard some crazy ideas: Erithritol, Aspertame, Sucralose, Saccharin?! Someone asked if they can use Mountain Dew as starter. No. No you cannot.

BONUS FACTOID: High Fructose Corn Syrup caused a higher incidence of obeseity and metabolic diseases in rats than sugar (sucrose) in a study done by Princeton.

Can mutliple types of sugar be combined into one Kombucha brew?

Absolutely! Just as with tea blends, sugar blends can add flavor and depth to your brew. Have fun and experiment!

Organic? Fair Trade? Do these things matter?

Not to the Kombucha. Only to me. I make these (slightly more expensive) choices for my physical and mental health. However, no one should ever put off brewing Kombucha for fear of expense. Lipton tea bags and plain white sugar will get the job done just fine.

What if I forget to add the sugar? Can I add it after without harming the SCOBY?

Yes. If it has only been a few hours to a day, remove the SCOBY, add the sugar to the brew, stir and then return the SCOBY to your vessel. The sugar will be consumed by the yeast eventually, but the process may take a few extra days.

The science is confusing. What are fructose, sucrose & glucose?

  • Sucrose (C12H22O11) = Regular Table Sugar = Fructose + Glucose
  • Fructose (C6H12O6) = Natural Fruit Sugar
  • Glucose (C6H12O6) = The most commonly used energy source in the biological world. Also known as dextrose.

Kombucha fermentation breaks down sucrose into fructose and glucose which feed the yeast which feeds the bacteria which feeds you. Awesome!

Is there a way to test for how much sugar is left in my brew?

Sure you can use a hydrometer to measure both the sugar and the alcohol content of your brew. Or, if you want something a bit easier, you can try an Accuvin residual sugar test.