TL;DR: Kombucha needs real sugar to ferment because sugar feeds the SCOBY, not just sweetness. White cane sugar works best, honey can ferment but changes the process, and stevia cannot ferment at all. Brewing lower-sugar kombucha is achieved by controlling fermentation time rather than replacing sugar.
Why Kombucha Needs Sugar
Sugar fuels the entire fermentation process:
- Yeast consumes sugar and produces alcohol
- Bacteria convert alcohol into acids
- Carbonation and tangy flavor develop over time
Without fermentable sugar, the SCOBY can’t function and fermentation stalls.
The sugar is for the SCOBY, not for you. Most of it is transformed during fermentation.
That’s why Craft a Brew’s Kombucha Starter Kit includes organic cane sugar specifically for fermentation.
Best Sugar for Kombucha Fermentation
Plain white cane sugar is the most reliable choice.
- Consistent sugar content
- Easy for yeast to ferment
- Supports long-term SCOBY health
- Predictable results batch after batch
Can You Use Honey in Kombucha?
Yes—honey is fermentable, but it behaves very differently than sugar.
- Variable sugar content
- Contains antimicrobial compounds
- Can slow or alter fermentation
- Creates different flavor profiles
Some brewers blend honey with sugar or reserve honey for secondary fermentation.
Honey vs Sugar
- Sugar: Consistent, SCOBY-friendly
- Honey: Complex flavor, less predictable
What About Jun Kombucha?
Jun is a related fermented tea made with honey and green tea using a culture adapted to honey.
- Green tea instead of black tea
- Honey instead of sugar
- A honey-adapted culture
A standard kombucha SCOBY isn’t always suited for long-term honey fermentation.
Can You Use Stevia in Kombucha?
No—at least not for fermentation.
Stevia does not ferment, meaning:
- Yeast can’t consume it
- Fermentation stalls
- The SCOBY doesn’t get fuel
Using stevia instead of sugar often leads to flat or stalled kombucha.
When Stevia Can Be Used
- After fermentation is complete
- During secondary fermentation for sweetness only
- In very small amounts
Stevia is for sweetness—not fermentation—and should be used sparingly.
Other Sugar Alternatives
Some fermentable alternatives include:
- Coconut sugar
- Maple syrup
- Raw or turbinado sugar
These ferment differently and can stress the SCOBY if used long-term.
Low-Sugar Kombucha (The Right Way)
Sugar substitutes aren’t the solution. Better options include:
- Longer fermentation
- Skipping fruit or juice at bottling
- Using less sugar in secondary fermentation
- Diluting kombucha when serving
Final Verdict: Honey vs Stevia
- Honey: Fermentable, but inconsistent
- Stevia: Not fermentable, unsuitable for primary fermentation
Use real sugar for fermentation, let the SCOBY work, and reduce sugar after fermentation—not during.
Brewing Kombucha with Confidence
Sugar isn’t a shortcut—it’s part of the fermentation ecosystem. Understanding how sugar alternatives interact with kombucha helps you brew more confidently and avoid common mistakes.
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