GT Dave

Well, the first thing that is important to know in this wonderful conversation of sugar is that the first thing that kombucha does

regardless of what form of sugar you're using.

So whether it's cane sugar, honey, fruit juice, what have you, it breaks it down.

So it starts separating the fructose from the sucrose, from the glucose, and it starts modifying the molecular structure of now this simple carbohydrate.

So that's like the first thing that happens.

So it's already kind of been transformed, so to speak.

And then by the end of the fermentation, at least our fermentation, because we still want it to be palatable and we don't want it to taste like

you know, like a shot of vinegar.

It ranges from like, I'd say 10 to 12 grams of sugar for a 16 ounce bottle, which is still relatively low.

In today's market, it's considered high because everybody wants single digit at best, but it's still relatively low when you think about it.

Oh, absolutely.

Like water kefir is fascinating to me.

Water kefir in many ways is like a younger sister to kombucha.

So kombucha, you know, dates back to 221 BC when it was first recorded being consumed, which is a long time ago.

Yes.

Water kefir, on the other hand, is like the 1800s.

And it was discovered in the desert.

And the kefir culture, aka tipicos, was growing on the pad of a prickly pear cactus.

And somehow someone got the bright idea to put it in like a sweetened base.

And it ferments and reproduces.