There doesn't seem to be much technical information on OG and FG for kombucha. I'm currently trying to grow a mother from store bought GT using one of the directions from a posted links on this forum. I'm guessing that the scoby will totally ferment out all sugar since there are only simple sugars being used. Does anyone have SG readings for sweet, semi-sweet, and dry kombucha? I'm guessing that dry kombucha can be bottle with similar amounts of priming sugar to that of beer since you can only get so much CO2 from a specific amount of sugar. Any data out there?
Has anyone tried wort with a scoby to see if the scoby will break down more complex sugars?
Has anyone tried wort with a scoby to see if the scoby will break down more complex sugars?