You should brew as long as it takes to reach the flavor you most prefer. This may take a couple of brewing cycles to determine.
“Do I have to use sugar? I never consume sugar so it puts me off Kombucha. Why so much sugar?”
Properly fermented Kombucha contains less than 1 teaspoon of sugar per gallon of Kombucha, well below the amount found in natural fruit juice.
“What about caffeine? I am sensitive and cannot consume caffeine.”
Kombucha contains about 1/4 the amount of caffeine as regular tea.
“What about the alcohol levels? Isn’t that why it was yanked from stores? Will I get drunk?”
In my opinion, the small amounts of alcohol in homemade Kombucha (usually between .5% and 1%, though sometimes slightly more) allow the body to readily absorb the good stuff it gets from Booch. Like tincture or cough syrup, the alcohol acts as delivery system. Kombucha is far lower in alcohol than either of those readily available products.
