Of the alternative sugars, that's one of the ones people have okay success with. When they do use it they generally substitute with white every couple of brews for the scoby. I would start trying to grow the scoby in the white sugar, preferable cane if you can
RE: Kombucha Chronicles, part 12: Weed Berry Booch Tasting, My Favorite Second Ferment Flavors and Thoughts on Brewing
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Kombucha Chronicles, part 12: Weed Berry Booch Tasting, My Favorite Second Ferment Flavors and Thoughts on Brewing
Organic Cane sugar will be used to start to grow the scoby..once I can get one to actually grow..I will experiment. thanks again
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What I do is use 1/3 alternative sugar (jaggery for me), 2/3 cane sugar in every brew. Earlier on I used more jaggery but found it caused a yeast dominant brew and slow fermentation. Jaggery is too high in minerals to use 100%, but I've found 1/3 jaggery works well and gives a nice caramel note. Apparently the culture adapts to different food over time, thats why you need to introduce certain ingredients gradually (like how some people wean the brew onto white tea). In my understanding, its best to use similar ingredients for each brew, so that the food is well matched to the bacteria in the starter liquid.
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