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Old 11-30-2011, 02:19 PM   #1
Nov 2010
raleigh, nc
Posts: 21

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.

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Old 11-30-2011, 06:38 PM   #2
Whats Under Your Kilt
edmanster's Avatar
Feb 2011
Taylorsville, Utah
Posts: 1,723
Liked 87 Times on 69 Posts

I'm doing this soon.. I just boiled down some left over 2nd runnings to try this...
Originally Posted by cadarnell
'how will i explain this to my kids' ... if i have to ask that, then i think my kids are in trouble ... just my 2 cents ... HAVE A BEER !!!
Father of 4 girls

Suffers from Zymocenosilicaphobia

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Old 12-01-2011, 05:14 AM   #3
Feb 2011
Dallas, Texas
Posts: 51
Liked 2 Times on 2 Posts

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.

Primary - JAOM, and JABOM (B=blood)
Secondary - En Primeur Pinot noir
secondary - empty :(
bottled - T'ej, Apricot dessert wine, skeeter pee
misc - long term storage of Kombucha SCOBY's and water kefir grains; Sauerkraut and Kimchi on deck

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Old 07-21-2012, 03:17 PM   #4
Sulli's Avatar
Mar 2008
Salt Lake City, Utah
Posts: 395
Liked 35 Times on 18 Posts

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

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Old 08-21-2012, 06:07 PM   #5
Aug 2012
Fort Meade
Posts: 813
Liked 47 Times on 43 Posts

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.

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