Kombucha - does anyone know how to use a hydrometer?

sugar
(Jay Erdahl) #1

I’m hoping to get the help of my fellow ketonians in something that has stymied my very best attempts at Google searches: how to use a hydrometer to measure the amount of sugar in my Kombucha, because the results make zero sense.

The measurement on the hydrometer is a “20” and when I try a sugar solution of the same amount (half cup) this measurement is equal to a 2 teaspoon sugar solution. This is surprising since I start my kombucha with 1 cup of sugar for a full gallon. That means that during the process of brewing it starts with 16 tablespoons (or 48 teaspoons) in the gallon, or 48 teaspoons in 32 half cups - just 1.5 teaspoons of sugar per half cup. That’s the “zero sense” part - my scoby cannot be ADDING 0.5 teaspoons per half cup.

Can someone more knowledgeable in the hydrometer offer this newbie some assistance?

Thank you.

(Terri Opgenorth) #2

Interesting…I am following. You would think some of the sugar is “eaten” by the process not added…

(Andrew) #3

Same temp? It really changes things…

#4

Like the same hydrometer you check antifreeze with?

(Jay Erdahl) #5

@fatpants - yes, same temp.

(Jay Erdahl) #6

@lfod14 - maybe - it’s this one: https://en.wikipedia.org/wiki/Hydrometer

(Richard Hanson) #7

Hi Jeyerdahl,

First, a hydrometer does not measure sugar in a liquid, it just measures the specific gravity, relative density of a liquid which is impacted by everything in that mixture. As you add more sugar, then specific gravity increases.

In wine making, adding sugar is called Chaptalization, after the French chemist Jean Chaptal, and there are online calculates which will tell you how much sugar to add for a specified volume of liquid (exclude the solids) in order to change the specific gravity to the desired level.

I hope this helps.

Keto for Life!

Best Regards,
Richard

(Brenda) #8

I’ve been making kombucha at home for many years. I haven’t considered measuring the sugar content. I like it much closer to the vinegary stage than the sugary stage. I know there’s minimal sugar there so I try not to get too concerned about it. Drinking it hasn’t kicked me out of ketosis so I’ve based my continued use in that. Make it less sugary and you should be ok.

(Jay Erdahl) #9

@FatMan - this is VERY helpful, and that answers a lot of question. I’m going to look for that calculator for Kombucha…