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 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 converts it into healthy acids.
However, when it comes to ‘booch, here’s the part most internet articles skip:
The best sugar is the one that ferments predictably, supports a healthy culture, and produces the flavor you like.
Consider this page your guide to the most common sugars people use for Kombucha brewing — what works, what’s “fine but finicky,” and what’s not worth the trouble.
If you’re already brewing and need to know exactly how, head to our Step-By-Step Guide to Brewing Kombucha for the most in-depth instructions available online.
During fermentation, much of the sugar is consumed, but not all of it disappears. How much remains depends on:
So instead of obsessing over “what sugar is healthiest,” focus on:
✅ using a sugar your culture ferments well
✅ brewing safely
✅ fermenting to your preferred taste
If you want less residual sugar, you typically ferment longer (and accept a tangier brew). Some people love just a bit more tartness to their final brew, but others prefer a sweeter brew. This is entirely within your control but you must remember that the amount of sugar you end up consuming in the final product is directly proportional to flavor and fermentation time. That’s just the reality of the situation.
Best all-around choice.
Why it works:
Use this if you want the most consistent results, especially as a beginner. We always select organic cane sugars as the pesticides and other harmful chemicals that may be present in standard industrial cane sugar can impact the health of your culture and, ultimately, the flavor of your brew.
Also works well, though many brewers prefer organic when possible.
Why it’s fine:
If you’re brewing at scale, this is a common “workhorse” option. And no – there isn’t a problem with substituting this in if you are okay without the organic label. At the end of the day, this is an inexpensive option for getting a brew that is healthy for you either way. You must choose what is right for you, your family, and your budget.
Often marketed as “less refined.” In practice, it behaves similarly to cane sugar, with slightly more flavor.
Pros:
Cons:
Great choice if you want a warmer, rounder flavor.
Yes, you can brew with it — and it can be delicious.
Pros:
Cons:
If you use brown sugar, keep an eye on yeast load and taste earlier. We’d recommend this sugar for more experienced brewers looking to expand their flavor profiles and experiment with different combinations of flavoring ingredients.
Similar to turbinado with a slightly different profile.
Pros:
Cons:
These can work, but they are more variable and can stress your culture if used improperly.
If you’re brewing Jun, honey is the traditional sugar.
Notes:
If you’re using honey, consider brewing Jun as its own lane rather than “Kombucha with honey.” You will get far better, smoother results and can find out why they call Jun the “champagne of Kombucha“.
Can brew, but it’s not “better,” just different.
Pros:
Cons:
If you want to experiment, start with a blend:
Possible, but not ideal for beginners.
Pros:
Cons:
If using maple syrup, go slow and watch your second ferment.
This is powerful stuff… minerals + intense flavor.
It can be used in small amounts, but:
If you use blackstrap, treat it as an accent:
These don’t feed the culture. Fermentation will stall or behave oddly.
Not ferment fuel for Kombucha, and can cause digestive issues for some people.
No sugar = no fermentation. The SCOBY needs real fermentable sugars to function.
A common baseline is:
¾ – 1 cup sugar per 1 gallon (3.8L) of tea
That’s not a moral statement, it’s a fermentation reality.
You can adjust slightly depending on:
But extreme reductions can lead to:
If you want a drier brew, the best path is usually to ferment longer, not “starve the SCOBY.”
✅ organic cane sugar (or standard white sugar)
✅ turbinado / brown sugar / demerara
✅ coconut sugar blend
✅ small amounts of molasses
✅ maple syrup (carefully)
✅ honey (separate Jun method)
Organic cane sugar (or standard white sugar) is the most reliable and consistent choice for healthy fermentation.
Honey is typically used for Jun rather than traditional Kombucha. It can work, but it ferments differently and is more variable.
Yes, but it can be less predictable and may change flavor and yeast activity. Many brewers start by blending it with cane sugar.
Often yes. Fermentation reduces sugar over time, but the final amount depends on fermentation length, temperature, and culture activity.
Not successfully. The SCOBY needs fermentable sugar to produce acids and maintain a healthy culture.
Yes. More residual sugar at bottling can produce faster carbonation and more pressure. Sugar choice can also affect yeast behavior.
Sugar isn’t the enemy — it’s the foundation upon which fermentation is built.
When you brew Kombucha, you’re not “drinking sugar.” You’re feeding a culture so it can transform sweet tea into something tangy, functional, and alive.
Start simple. Brew consistently. Taste often.
And if you want to experiment with alternative sugars, do it strategically so you get the fun without the chaos.
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