Why Kombucha Tastes Complex Without Being Candy-Sweet!
People often ask us, “So… does kombucha have sugar in it?”
The answer: Yes — at the beginning.
But by the time it reaches your glass, much of that sugar has been transformed by fermentation.
This post explains what actually happens to sugar during kombucha brewing — and why Booch tastes crisp and balanced instead of syrupy sweet.e.
Come Chat With Us At RipeMarket!
〰️
Come Chat With Us At RipeMarket! 〰️
How Sugar Functions in Kombucha
Sugar isn’t there to sweeten the drink.
It’s there to feed the fermentation culture.
During brewing:
yeast consumes sugar → and produce bobble and ethanol
healthy bacteria convert ethanol → organic acids
The result?
A drink that is tangy, lightly sweet, and naturally fizzy.
Why Booch Doesn’t Taste Like Soda
Soft drinks = sugar for sweetness
Kombucha = sugar for fermentation
That difference is everything.
How We Keep Booch Balanced
We:
Use quality sugar for a clean ferment
Allow fermentation to reach its natural flavour peak
Chill-condition at the right moment to stop over-acidification
This is why Booch is never syrupy, never flat, never vinegary.
It sits right in the Goldilocks zone: just right.
Want to taste a drink that’s made with intention, not sweeteners?
If you’re curious what balanced, properly fermented kombucha actually tastes like, it’s time to try it for yourself.
Explore our freshly brewed flavours and stock up here
