So: I've heard folks say that the sugar that you put in the kefir or kombucha "disappears" because it's eaten by the SCOBY, etc. But the same folks will say that you should brew until you like the taste, which for many is more on the sweeter side. If it TASTES sweet, doesn't that mean that there's still sugar present, and that therefore some of these brews wouldn't be a good idea for people who are supposed to avoid sugar? I feel torn between the need to avoid sugar, and the wish to include more probiotic goodness in our diet. I've had trouble with candida albicans in the past, and a family history of diabetes to consider.
We brew approx 1 Gallon of buch with 1cup of sugar, which makes 6 bottles, + starter. the taste and viscosity is not similar to soda which would be over 100cal if there was near 1/6 cups of sugar per bottle. According to synergy kombucha their bottle have approx 60 cal and 4g of sugar. I estimate that is what most are because the fermentation is dependent on pH and too much sugar can effect the pH. If you are concerned about sugar it might be better to stick to fermented foods that have fiber remaining since it dampens blood sugar
After burning through the drip stuff and the french press stuff, Paul has the last, ever, coffee maker. Better living through buying less crap.