Guest guest Posted June 25, 2012 Report Share Posted June 25, 2012 White Sugar is virtually 100% Sucrose and not much else. It is indeed processed and very much so. Yet SCOBYs seem to thrive with it and devour it to use most of it (provided sufficient brewing time) for producing within the brew a long list of things. By itself it is a bad thing to consume but for making KT seems to have no peer. Try a SCOBY with any other form of sweetener and compare it to one made with white sugar the difference will be very visible. ________________________________ To: " original_kombucha " <original_kombucha > Sent: Monday, June 25, 2012 2:59 PM Subject: Re: sugar substitute  So the chemicals from bleaching that white sugar will end up in the Kombucha. No thank you. I use organic cane sugar only! Sent from my iPhone > I prefer to use the cheap " white death " and use the extra money to buy a nicer tea. If the scoby doesn't mind the sugar and it is almost all consumed.....seems like a good use for a normally bad substance. > When I bottle however, I use organic cane sugar to encourage fizz. > > Modiste > Quote Link to comment Share on other sites More sharing options...
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