Glucose / Dextrose (corn syrup). For kombucha fermenting all Glucose will produce almost all gluconic acids with very little acetic acid. Reduces the activity of the yeasts (Crabtree affect/ yeasts over-eat) and helps balance the KT brew from an over yeasty or foul taste. Also takes longer to brew, usually 8-14 instead of 6-8) and produces a mushroom crumbled and broken, or at least an ugly mushroom. We recommend to use 25-40% more Dextrose than you would use white sugar to produces a much sweeter (less bitter taste) brew with reduced overall sugar. A combination of sugars seems to work best. Use 2 oz (60 cc) dextrose with 6 oz (180 cc) of organic sugar. Total of one cup of sugar per 3 quarts (3 liters) of water.

D-glucose is made via the enzymatic hydrolysis of starch. (corn, rice, wheat, potato,). A combination of heat and bacterial enzymes. [ á-amylase from licheniformis or stearothermophilus]. Boiled for 1 - 2 hours, these enzymes hydrolyze starch into smaller carbohydrates. In the second step, saccharification, the partially hydrolyzed starch is completely hydrolyzed to Glucose using the glucoamylase enzyme from Aspergillus niger. The solution is then purified by filtration and concentrated. via evaporation.