I loved to make and drink kombucha. Do you know if the fructose in the sugar is converted to something else?  Also do you think I could substitute the sugar for dextrose?.  Made one that was sparkling, and tasted great.

Found this little piece on the net

"Saccharose splits to glucose and fructose at onset of fermentation, glucose fermenting quickly to glucuronic acid. Making the tea with less sugar (less than 50 grams per litre) will reduce the nutrients/energy needed for the formation of beneficial metabolic products and makes it not worth making the tea at all. (Tea made with fructose alone produces almost only acetic acid, no glucuronic acid or antibacterial products)."

I can't find on the net, what happens if you only use dextrose/glucose.  One bit I read, but can't find again infered that even if all the glucose is used, some fructose remains.  So I guess if I do make it again I will try it with dextrose, but will first have to find someone with a spare mushroom.

Thanks for taking the time to check on it David.