RE: SUGAR IN KOMUBCHA
Sharing info for those who are interested - as a Type 1 diabetic, I have the advantage of being my own experiment on exactly how much and how quickly foods raise blood sugar... (that means my body doesn't produce insulin, I have to put all of it in externally, so I am a 30+ year living glycemic index - I eat/drink - I test my blood sugar a bit later - I know exactly what that food/drink did to my glucose level).
I have made 4 batches of kombucha. I don't bother fizzing; flavors are great, I buy them in GT, but I also like it "straight" and it's easier that way at home.
The first time I made it I followed my friend's instructions and let it go only 8 days. The closet temp was probably low 70s. It was delicious, but definitely sweet/tangy, so I looked up info on line. In various places it says, "Don't worry, the sugars get eaten by the scoby." However, I noticed it did raise my blood sugar more than the low grams of sugar I expected.
This last time I was on vacation, so it brewed for probably 12 days. It is much more tart than sweet. I still like it that way - I think my body craves this stuff! With additional time, the scoby "ate" more of the sugars. My N=1 proved that this round was DEFINITELY less of a blood sugar hit.
MORAL OF THE STORY: For those that care, if it tastes really sweet, it probably is!