Brewing Info: Sugar

The sugar you put into your fermentation isn’t for you, of course, it’s for the cultures. So don’t be tempted to reduce the quantity to make it healthier, it will only cause your ferment to fail. Remember, most of the sugar has been processed out by the time it’s ready to drink.

On average, fermented water kefir contains the same amount of sugar as in one green apple, just 3 grams. If you add fruit juice to your fermentation, the sugar content can go up to 5 grams. Not bad compared to 72 grams of sugar in a root beer.

As per the Happy Gut Method we suggest using a combination of coconut palm sugar and organic cane sugar for best results. For 1 standard first ferment batch, put 1 tbsp of coconut palm sugar into a 1/4 cup & fill the remainder with cane sugar. To make it even more simple, you can purchase our sugar brewing blend from our website

You can experiment with different kinds of sugar and if you’ve had trouble fermenting, sometimes a different sugar could yield greater success in your water. When choosing a sugar, always read the label. Some sugars may contain anti-caking additives or other ingredients that could inhibit fermentation. Look for plain sugar with no added ingredients for best results.

Use the following table as a guide to sugar use and its effects.