Kombucha Brewing Instructions

Step 3 Adding the Sugar...

Once the water comes to a boil add 1 1/4 to 11/2 cups of sweetener.
Caution: When brewing kombucha tea, make sure to add the sugar slowly as the hot water will want to boil over if the cold sugar is added to fast! Simmer the sweetened solution for another 10 min or until the sugar is completely dissolved.
We recommend using organic cane sugar for the best results. Other natural sugars may be used, however result may vary and could change the structure of the cultures within the kombucha.
We suggest using a back up/extra mushroom culture if experimenting with other sugars or sweeteners. Maple syrup or agave should never be used.

Comments

[TahoeGal]

Why do you say maple syrup or agave never be used? I am curious if you have experienced something or have more knowledge about it than what I have learned. It is my understanding that as long as there is sucrose available it will feed the culture. A (well educated-IMO) TCM doc and scoby supplier says you can also use raw (not treated) honey. Each kind of sweetner adds it's own flavor element and will change the percentages of various elements, but will still produce a viable scoby. He also mentions combining various types if you are using something other than regular sugar for best results as the yeast portion and the bacteria portion reproduce differently and are affected by the sugar(s) used. These sugars also affect the Acetic and Gluconic acid percentages as well as the taste. For a lot of really great info and research facts take a look at this guys page! http://www.happyherbalist.com/sugar.htm  
I just wanted more info from you if you had any on using other sugars. PS Thank you for the pictures and the brewing info btw!