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Old 02-13-2008, 09:12 AM   #1
Jordan Glasser
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Default Kombucha question

I bought a kombucha culture, and have been making batches ever since. I was wondering if anyone had an idea of how much sugar would be left after fermentation? If I start with 1 cup of sugar per 3.5 Liters of Tea, any estimations? I know it depends on how long the fermentation process will last. Which in my case is usually between 14-21 days.

I am starting to believe there is little more sugar left over then once imagined. I seem to have a huge affinity towards sugars these days.
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Old 02-13-2008, 12:05 PM   #2
Jay Cohen
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Organic Raw Kombucha Citrus

Tip: Try one of these other items from GT's instead of the Organic Raw Kombucha Citrus to consume fewer calories.


Nutrition Facts
Serving Size: 8oz
Amount per Serving
Calories 30 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Sugars 2g
Protein 0g 0%
Thiamin (B1) 20%
Riboflavin (B2) 20%
Niacin (B3) 20%
Vitamin B6 20%
Folic Acid (Folate) 25%
Vitamin B12 20%
Est. Percent of Calories from:
Fat 0.0% Carbs 93.3%
Protein 0.0%
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Old 02-13-2008, 10:24 PM   #3
Jordan Glasser
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Thanks for the info, it does give me a good measuring stick.

But, I would rather make my own tea, rather then buy store bought. Plus, I can't get that product where I live.
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Old 02-15-2008, 02:17 PM   #4
Suzanne Buffie
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I found this on a website that makes and sells Kombucha:

"In a four ounce glass of Kombucha Tea (that's 1/2 cup), there may be 3 - 10 calories of sugar present depending on how long it has fermented"

http://www.kombucha2000.com/moreinfo.html
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Old 02-15-2008, 07:43 PM   #5
Jordan Glasser
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Quote:
Originally Posted by Suzanne Buffie View Post
I found this on a website that makes and sells Kombucha:

"In a four ounce glass of Kombucha Tea (that's 1/2 cup), there may be 3 - 10 calories of sugar present depending on how long it has fermented"

http://www.kombucha2000.com/moreinfo.html
Thanks for the info.
In my next batch, I am letting if ferment for too long, just to see how much of the sugar can be eaten by the bacteria.
I also have been drinking much less, and having it every second day. That seems to have helped with my affinity towards sugar. Which leads me to believe that my batches may have a little more sugar then the 3-10 calories per 1/2 cup.
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