Kombucha Sugar Intake Calculator
Finished kombucha keeps part of its original sugar - the exact amount depends on fermentation length. Pick the profile that matches your brew and serving to estimate your intake.
Results
- In a standard 250 ml glass
- 10 g
20% of the 50 g daily value for added sugars (FDA)
Where the sugar goes
A first-fermentation batch starts at about 5% sugar (50 g/L). Yeast and bacteria consume roughly half of it over 7-14 days, leaving about 2-6 g per 100 ml depending on temperature, time and the culture. Second-fermentation additions raise it further until consumed.
Brewing your own? The kombucha batch calculator covers first-fermentation ratios and the 2F sugar calculator sizes bottle additions. The full picture is in the kombucha sugar guide.
Frequently asked questions
How much sugar is left in finished kombucha?
It depends on fermentation length and conditions. A long, dry ferment leaves roughly 2 g per 100 ml, a typical home brew 4 g, and a short sweet ferment up to 6 g or more. Only a measurement with a hydrometer or refractometer gives you the exact value of your own batch.
Is kombucha sugar added sugar?
Part of it. The FDA daily value referenced here (50 g) applies to added sugars; the residual sugar in kombucha starts as added cane sugar but is partially consumed by the culture. For nutrition labeling of commercial kombucha, the declared sugars are measured values, not the recipe amount.
Does second fermentation add sugar?
It adds sugar to the bottle, but the yeast consumes most of it while producing carbonation over 2-4 days. What remains depends on how long and how warm the 2F runs - taste, rather than assuming it all remains.