THank you for your comments. Sorry you had a bad experience.

I brew my own kombucha, too, starting with sweet black tea. My understanding is that the kombucha culture is mixture of yeast and bacteria. The yeast converts the Sugar to alcohol just as in homebrewed beer. The uniqueness of Kombi is the special bacteria which eats the alcohol and the caffeine, converting them to glucuronic acid. Properly steeped than brewed, the finished product has almost no sugar, almost no caffeine, and almost no alcohol. It all became glucuronic acid, by glorious natural alchemy!

So, I have no worries (I am not diabetc). A little extra Sugar should not be a problem for this cleanse as there is way lots in the maple syrup already; and it is my belief that the remaining amounts of caffeine or alcohol are too slight to matter. The trick to getting alcohol-free kombucha is to keep it aerobic, by not sealing it up. The bacteria requires oxygen to do it's work. If you bottle up the finished product, to carbonate it, say, or to ship it to a grocery store in order to sell it, then the alcohol will build up, since in a sealed bottle without oxygen, the bacteria will stop working, but the yeast will continue to work. (That's how homebrewed beer and champagne get carbonated). To avoid all that: brew to completion, leave it in open jars and drink within a week or so (by which time the next batch is done).

I am not talking about brewing kombi with maple syrup. I just propose, while on the MC, to drink a cup or two of kombucha tea each day as well, since it, too, is an effective cellular cleanser.

regards.