Kombucha Sugar Calculator

Dry targets assume higher sugar consumption before bottling, with a sharper acid-forward finish.

Sweet targets leave more residual sugar and can push faster pressure buildup in second fermentation.

Dry → ~12% of starting sugar remains

Balanced → ~20% remains

Sweet → ~30% remains

Warmer + longer → less residual across all

Consumed sugar drives acid and gas production during fermentation while residual sugar shapes final taste.

Both values matter for flavor, stability, and second fermentation pressure behavior.

Warmer fermentation generally consumes sugar faster and can move batches from balanced to dry sooner.

Cooler fermentation often leaves more residual sugar at the same day count.

Take readings at consistent times and temperatures to make comparisons useful across batches.

Even simple consistent logging gives better process control than guessing from taste alone.

The more fermentable sugar that remains at bottling, the faster pressure can rise in closed bottles.

Use your sugar estimate with the second fermentation calculator to reduce over-carbonation risk.