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I am an amature Mycologist and advanced level amature home-brewer. Recently I was given a culture of Kombucha to try. In my searches for recipes on the internet, I've found many recipes that all seem to call for regular (refined) white sugar. As a brewer, I know that certain sugars are easily fermentable by brewers' yeasts (dextros & fructose), others are not. These are used to add "character" to a style of beer; like Lactose used in Cream Ales.
New to Kombucha, I don't know what sugars the yeast/fungus is able to ferment. I don't use refined sugars at all, if possible. So I am wondering if anyone has made Kombucha using anything other than white sugar, such as Brown Sugar, Molasses, Honey or Malt Extract.
Any help would be much appreciated.
An Oddly Familiar Gnome
Yes. My father has been cultivating Kombucha for about a decade now, and has been very experimental with his methods. He's been met with success using refined, unrefined, and brown sugar. However, it did effect colonization times of the scoby (symbiotic colony of bacteria and yeast)
He has also met success in introducing a scoby into cranberry juice and having it replicate. if you'd like more info PM me, I'll ask him about more of his kombucha adventures.
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