Thanks for the great comparison! Here are some time tags that might be helpful for viewers: Intro: 0:02 Products used: 0:52 Measurements explained: 2:21 Brix to sugar content calc: 3:02 GT's Original: 4:06 GT's Gingerberry: 5:48 GT's Classic: 6:25 GT's Hard: 7:35 KEVITA Exotic Green: 9:43 Suja Strawberry Rhubarb: 11:16 Health Aid Pink Lady: 12:10 Brew DR Pineapple Guava: 14:05 Humm Strawberry Lemmonade: 15:11 Rowdy Mermaid Rowdy Belly: 17:19 Buchi Sovereign: 18:35 221 BC Grapefruit Bee Pollen: 20:14 221 BC Hard Yerba Power Berry: 21:08 Mother Kombucha Lavender Mojito: 22:37 Conclusion: 23:55

This is a great video, thanks!

This is interesting because here in Australia the two big brands (Nexba and Remedy) both say they are sugar free with 0g of sugar.

Likely the readings were a little off based on how many servings there are per bottle. If it says 12 and you read it at 24, that would be correct if there is 2 servings per bottle. You would need to divide by 2.

Good job, Aaron! More power👏👏👏

Nice job comparing so many brands - fun project

My dad could blind taste test beer, and not only tell the brand, but tell which of their breweries bottled it. (And yes, he regularly did blind taste tests for various brands.) He always maintained it was the water they used. He was even offered a job at Olympia brewery in Washington State. (This was a lot of years ago.) I wonder if this would affect the taste for Kambucha? Thanks for interesting video, I am sticking with the local Portland Ore brew. Awesome.

It would be great if you could test the sugars in the homemade kombucha a different fruit phases I’m thinking if we let the homemade kombucha get more vinegary that there’s less sugars in it?

Good video! I just bought a refractometer that looks identical to yours, box and all. The lowest reading on my scale in the window is 68 in the Brix scale in the middle. What is the lowest number on your Brix scale. I might have bought the wrong refractometer. So what was the Brix reading on your home brew?

@aaronrichter4358

2 жыл бұрын

The brix scale on my refractometer goes from 0-30. It also shows specific gravity on the right from 1.0 to 1.130. My finished home brews have been anywhere from like 3.8 brix to 5 brix

@akquicksilver

2 жыл бұрын

@@aaronrichter4358 I just returned the refractometer I bought. It was actually for honey. I order one with the 0-30 scale. Thanks for the reply and the good video.

Not sure if I missed you saying but what does your home brew measure in compared to the others? I’ve only tried one or two brands outside of gt’s but would love to taste the last one you measured which was the absolute lowest. Also how many days do you do on a first ferment with your batches? Do you do a second ferment with fruit juice?

@aaronrichter4358

2 жыл бұрын

So sorry I just saw this comment! My home brew measures anywhere from 3.8 to 5 brix which is right around the store ones, sometimes more. Kombucha has sugar, and I think with it marketed as a health drink people want the lowest amount, but good/real kombucha will have sugar. But Still much less than coke :) My first ferment is around 10-12 days if my temperature is right, and I’ve been kegging mine so I just do flavoring with chopped fruits for like 1 day then force carbonate in the keg rather than doing a true second fermentation

@nourishingbutterfly6017

2 жыл бұрын

@@aaronrichter4358 thanks you for your reply ☺️

Did you test your own home kombucha? do you feel like it was accurate? how many brix did you measure on your home brew?

@aaronrichter4358

2 жыл бұрын

Yes, I usually get around 4-5 brix on my home brew, lowest ever was 3.8

@chindo_translator

2 ай бұрын

@@aaronrichter4358how to make very low brix level? May i know the ratio of making the first fermentation kombucha?

It seems that the ones with clear colors have lower sugar or less variance between the label and measured values. Also, if the alcohol or acid might affect the sugar measurement accuracy as you mentioned, it may be a good idea if you you measure alcohol/acid level in addition to sugar and see if there is more sugar discrepancy with higher alcohol/acidity. If that is the case, maybe those high measured values are not actual high sugar levels but rather inaccuracy due to alcohol/acidity as mentioned at the beginning of the video.

@mohammedalwaheb8628

6 ай бұрын

Also, how about adding certain amount of pure refined sugar to distilled water and measure it. Then add alcohol or distilled vinegar and see how far off the alcohol/vinegar throw these measurement.

If I have a brix reading of 5.75%...made with 3/4 Cup sugar to 1 gallon black tea, would that be 25g per 475 ml bottle of Kombucha? If so....anyway to get the sugar content down? Cancer loves sugar....Any help would be great, thank you!

@aaronrichter4358

2 жыл бұрын

That would be a touch more than 25g per 475 ML bottle, closer to 28. How long has it been fermenting? You could leave it a bit longer to ferment more of the sugar out. I wouldn’t expect a typical home brew to get much less than 3.5-4 Brix (~17-20g / bottle). Unfortunately kombucha really isn’t that “low sugar”, the sugar is part of what makes it ferment. You could cut back some sugar by watering it down, but then you’d of course be watering down a lot of the other good stuff. Best of luck with your fight 🙏💪

@DianeRogerssydanddianes

2 жыл бұрын

@@aaronrichter4358 thank you very much! I wonder how GT's is getting a few of theirs down to 12g sugars? Unless they are not telling the truth. I just bought some today and will brix test it to see what I come up with. I'm on a mission to figure it out. Unless it's the very warm vat that speeds up the process and then has something to do with the sugar content...hmmmm🤔🤔🤔

@hybrid4984

Жыл бұрын

@@aaronrichter4358 hi, do you know why after fermenting 7-10 days, the sugar amount is not lower but the taste is already acidic. I use 11% sugar/1000ml at starting point. But brix reading is not lower after 7-10 days and PH has reach 2.7😲

@chindo_translator

2 ай бұрын

@@hybrid4984maybe you use the kombucha starter liquid too much ratio

Sugar added. `they dont count the sugar from fruits like fructose :))))

When you brew your own: how much sugar gets "eaten" by yeast? E.g. how much sugar do you add in the process of making a brew vs how much sugar it's got when meassuring the end product?

@aaronrichter4358

3 жыл бұрын

It definitely depends on how much sugar you add, how strong the starter, how long the ferment, etc. But I do 1cup sugar for 1 gallon of kombucha. So that’s like 200g sugar, and then a final BRIX measure of 4 would be around 160g, 3 would be 120g, etc for the gallon

@flip8895

2 жыл бұрын

I needed this! I've been thinking of something similar for my Biology IA ( referencing with the yeast fermentation experiment, where peps use gas syringe and stuff...I dont think I can do the same at home...cuz I can't find it so far). So I've been wondering If I can measure the sugar content instead to determine like the rate of fermentation (I saw someone measure the sugar content of coke)

@chindo_translator

2 ай бұрын

@@aaronrichter4358using your ratio of sugar and kombucha water, how many daya it needs to ferment? And at what temperature ? Thankyou