LOLĪnd remember that commercial kombucha brewers sometime add sugar to enhance flavour. You can make yourself dizzy trying to figure out a hard number. Keep in mind the amount of sugar in fruit varies by season and ripeness. So if you use 37 calories for plain home-brewed kombucha and 65 calories for a juice flavoured home -brewed kombucha, you will have some sort of reference point. ( Minus an unknown amount that will be used up in the second ferment. If you use 80mL fruit juice and 160 mL kombuch a, you will have 40 cal o ries from fruit juice and 25 calories from kombucha for a total of 65 calories. Fruit juice : assuming 120 calories per 240 mL More math is involved in calculating your end calories when you are adding fruit or fruit juice in the second ferment. Let’s a ssum e that at least 25% of the cal o ries are used during a normal fermentation cycle this would bring the cal o rie content of 240 m L of plain home-brew ed kombucha to 37 calories. Of course, the kombucha we drink is not vinegar. Unfortunately, t he exact amount of calories used up during fermentation is challenging to determine. So, c onsider that the calorie content of red wine is 200 per 240mL and t hat t he calorie content of the same amount of red wine vinegar is 45 (25% of the original cal o ries), we know that cal o ries decrease during the fermentation process. Kombucha, if left to ferment fully, becomes a vinegar. So a home – brewed kombucha starts with 49 calories. Example: As per GT ’ s Original label, it contains 8 g of sugar and 30 calories per 240mL.Ī 4L batch of plain home – brewed kombucha contains 16 servings and use s 200 gm of sugar, which is 1 2.5 gm per 240 mL serving.ġgm of sugar contains 3.9 calories. While a good part of the sugar is used during brewing to feed the yeast, some sugar and calories remain. I ndividuals with diabetes or sugar sensitivity need to consider the amount of sugar and calories in kombucha. In general, you would consume less home -brewed kombucha than store-bought to get the same benefits. īy brewing your own, you know what has gone into your brew, how long it has fermented, and the quality of your tea, sugar, and fruit. Other short cuts used are ’ natural ’ flavo u ring s, mass-produced acidifie r s, and added sugar or sweeteners. Short cuts and production principles need to be used to mass-produce a commercial kombucha with consistent result s. Others add probiotics manually right before bottling. Most brands will also use some mechanical carbonation during bottling for consistent carbonation results. But, to keep alcohol levels be low the legal limit, commercial brands generally will either pasteurize their final product (heat treatment to kill the bacteria), mo dify their culture to remove the alcohol -producing yeasts, and/or mechanically filter out the alcohol-producing yeast. H ome-brewed kombucha contains billions of live probioti c bacteria from hundreds of different strains.Ī quality st ore -bought kombucha starts with live naturally formed probiotic bacteria. Your home-brewed kombucha will be different from the store-bought kombucha. Is your kombucha home-brewed? Or store-bought?
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