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 is essential to brewing Kombucha Tea.  These days, we are hyper-aware of sugar and consider it to be “bad.” However, as you know from drinking Kombucha, the sugar is clearly not for YOU but rather it is a fuel source for the SCOBY. There is a beautiful alchemy that occurs wherein the Kombucha culture transforms sugar, which is toxic to the human organism in large quantities, and coverts it into healthy acids.

Let’s take a closer look a the types of fuel sources (sugars) that are good for brewing Kombucha.

What Types of Sugar can be used for Brewing Kombucha Tea?

CANE SUGAR

Cane sugar is the most common type of sugar that is used for brewing Kombucha. Most people use “plain white sugar” – you want to make sure the package says “cane sugar” on it or you are most likely using GMO Beet Sugar.

Cane sugar has been used by humans for over 5000 years.  It is most likely what has been used to feed Kombucha cultures for centuries!  That is why it is the best food for your SCOBY.  The yeast easily converts the sugar into ethanol (step 1 of the fermentation process). Then the bacteria convert the ethanol into healthy acids. Check out this article for more details about sugar & Kombucha.

Since Kombucha is intended to gently detoxify the body, I prefer to use organic, evaporated cane juice in order to avoid adding any harmful chemicals from the sugar bleaching process to my brew.  However, thousands of people use plain old white sugar to make their Kombucha.

MOLASSES

Molasses is a by-product of sugar cane processing.  It contains more iron, calcium, potassium and magnesium than table sugar.  It may take the SCOBY a bit longer to break down the components of molasses before it gets to the sucrose.  But the resultant brew will also have the extra minerals present.  It can be substituted for sugar in a 1:1 ratio.

HONEY

YES!  You can use honey to brew Kombucha.  However, you may want to avoid raw honey as it does contain its own colony of bacteria that could adversely affect the culture.  To use honey, substitute 7/8 of a cup of honey for every 1 cup of sugar.

MAPLE SYRUP

Maple syrup is the concentrated sap of the maple tree. It is high in trace minerals such as zinc and manganese. These trace minerals will be passed on to you in your KT. It will add depth to your brew. Use 1/2-2/3 cup of maple syrup per 1 cup of sugar. Avoid commercial brands that also contain corn syrup. B Grade Maple syrup is less processed and may be a better choice.

AGAVE

Agave is a natural sweetener that has recently risen in popularity.  It is possible to use agave in the Kombucha brewing process.  It may yield a more sour brew so you could cut it to 1/2 cup of agave syrup per gallon batch. Agave is primarily a fructose based sweetener and as such lacks the glucose that stimulates the bacteria to produces the “g” acids such as gluconic & glucuronic acid which aid in the detoxification process.

STEVIA & XYLITOL

Stevia and Xylitol are not fermentable by the yeast.  They are not recommend to use in Kombucha brewing.  The only batches I made with stevia ended up with mold.  If you have had a different experience with stevia, I’d love to hear about it!

So What Do I Use?

I use organic, evaporated cane sugar crystals.  Again, the sugar is NOT FOR YOU!!  You might think that you are helping yourself by not adding all of the sugar the recipe calls for, in fact you are starving your culture.

There are lots of other types of sweeteners not listed here that can be used in brewing Kombucha – brown rice syrup, glucose, sorbital, dextrose etc.  If you have experience in brewing with any of these types of sugar, I’d love to hear more about it!

Further Reading

Sugar FAQ

Top 10 Questions about Sugar & Kombucha