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Both Bob and I keep a tight check on our sugar level consumption so when I started brewing my kombucha… it was only right to figure out how I was going to be able to monitor just how much sugar was still in that bottle of mine.
As we have learned through my kombucha series, the sugar in kombucha is for the culture to consume, not for you. But how long you continue the fermentation, will determine the amount of sugar left.
Most unflavored kombucha drinks have roughly 2-6 grams of sugar per 8-ounce glass. By contrast, an 8-ounce glass of orange juice has about 24g of sugar. Natural carrot juices have 13g per 8 ounces.
I don’t know why but when I say the word “refractometer,” I hear action music in the background. hehe
After talking to Bob about this dilemma, he reminded me that they use what is called a refractometer when testing our cherries and pears for their sugar level content when harvest time nears.
So bless his sweet heart.. he ordered one for me. A refractometer is an instrument used to obtain what is called a Brix reading. This simple hand-held device measures the amount of refraction (or bend) in a beam of light that passes through the liquid.
“Brix” is a technical term to measure and quantify the amount that light is bent passing through a fluid. Strictly speaking, the Brix measurement is the determination of the percent of pure sucrose content in water (1 degree Brix = 1g of sucrose in 100g of solution)
It’s an inexpensive and easy piece of equipment, and every Kombucha brewer could benefit from having one. This is the (unit) that I use. It runs around $25. It comes with simple instructions, so no need to be intimidated.
Prices are subject to change. I shared the most current price to use as a reference point.
Bottling Kombucha from a Continuous Brew
Second Fermentation of Kombucha – Adding Flavor & Effervescence
Kombucha SCOBY – Growing from Scratch
Kombucha Maintenance of Continuous Brew
Kombucha Continuous Brew Method
Hello, Can you tell me what sugar level you achieve for your first brewing? I add blueberries only to the brew for the second fermentation, which I let sit for about 5 days. Thank you! :)
Good day Michele,
Not too long ago, I got rid of my charts where I documented all of that info when making Kombucha. Now that I look back, why did I do that? lol If I recall correctly it was around 10-12 grams but I would let it ferment longer to bring that number down. . blessings, amie sue