DME substitute for sugar?

Would it be possible to use dry malt extract in place of table sugar? It still creates a simple syrup either way, just with more flavor. Id use a light DME, used normally for yeast starters bc it makes a low gravity wort to jump start the yeast. I figured it would do the same for a scoby since its eating the sugar. Just not sure about extras that might harm a scoby n the DME. Any advice welcome! I'll still try anyways bc its so cheap to experiment.

I'm doing this soon.. I just boiled down some left over 2nd runnings to try this...

That is a good question, I never would have thought to use DME. I love the creativity and I think it would be a cool experiment. If I had any active SCOBYs I would try this out but I dehydrated all my backups. let us know how it turns out.

Ryan

So did you guys ever do this. If so, how did it turn out?

Yes curious how it turned out? I am thinking in small amounts it would work. I have tried things like molasses, rapadura, sucanat, and all those, if too much is used in proportion to a more refined sugar source seem to make the brew extremely bitter and acrid.