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I think the short version is that it's not easy, and if you want exact figures, tough, you're not likely to get them. I think there's still a reasonable amount of sugar left when you drink it. If you doubt that, consider that when you're drinking it, it's all nice and pleasant, but if you leave...

I'd like to try doing it with fruit from the start of the brew. Ginger is awesome, one of my favourite kombucha brews was a ginger one (no tea). My mint one was fantastic! Possibly my favourite ever. I set up a new mint one last night (with store bought mint teabags this time). I'm...

I've never seen commercial kombucha. I'm not sure if it's available down here (I'm in Australia), so it's not really an option for me. I can easily enough get a kombucha culture from someone else if needed, but I get a bit sentimental about keeping my own colonies or cultures of things going. I...

A friend of mine brewed beer and kombucha right next to each other. No problems, and he isn't especially careful. He plans to keep doing it, I don't foresee any problems and would be amazed if there were any. A tiny bit of Acetobacter getting in there probably wouldn't have time to build up...

Hi all, quick question for you. If you leave kombucha until it turns to vinegar, does it still have enough yeast and bacteria to start a new colony or does one or both of the microbes get wiped out? I have only just tried for the first time, and the brews started with old kombucha and SCOBY...

Hi, this is my first post too! A friend of mine loves to add flavourings to his kombucha brews, but I just can't see the point really. If you want to you can add anything from cocoa to make a chocolate brew to vanilla essence to, well, you could mince up some bacon and add it toward the end of...