Hello Josee,
A good portion of sugar would be reduced at 36 hours. But this depends
on sugar percentage of the initial solution. Higher sugar levels leave
more sugar residuals in the end beverage. Diluted sugar solution achieve
greater reduction, due to less sugar percentage.
It is advantageous to dilute the initial grape juice half and half with
fresh water, before fermenting. This will ensure that more sugar
percentage will reduce at 36 to 48 hours. You need to go by how sweet or
sour the end beverage is, in taste, in comparison to non-fermented
solution. More sourer, the less sugar is left.
Did this help?
Be-well,
Dom
ayelapa wrote:
> Hello everyone,
>
> Does anybody knows how much sugar is left after 24-36
> hours fermentation? I ferment kefir d'uva and would like to start
> water kefir. My hubby is diabetic and he really enjoys the almost wine
> flavor of the kefir d'uva. Does the kefir eat most of the sugars? I
> would be grateful for any info or links.
>
> Thank you, Josee
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