WHATS GOING ON IN THERE?

When using a properly balanced culture, fermentation goes like this. During the first 7 days of fermentation the yeasts use the minerals from the tea to produce enzymes that separate (or break down) the sugar into glucose and fructose. After about 7 days 100% of sugar is left and the composition is about 80% yeast. From 7-14 days the yeasts begin eating the sugar and producing small amounts of alcohol, but there is still about 60-75% sugar left at the 14 day mark. During the same 7-14 day period the bacteria begin producing beneficial acids and the kombucha starts tasting sour. As the kombucha becomes more sour the yeasts die or go dormant and the bacterias take over. From 15-25 days the bacterias eat the alcohol and the remaining sugar. This is when the probiotics, beneficial acids and antioxidants bloom and become properly active. After about 30 days the cycle is complete and all of the sugar is gone and you have kombucha tea vinegar.