A: No. As we like to say at TKS, the sugar isn't for you, it's for the culture. Kombucha cultures feed on sugar - it is a necessary piece of the fermentation puzzle (the yeast in the culture process the sugar for energy, in turn creating Co2 and alcohol). Lowering the amount of sugar in your brew will only throw off the fermentation process. Remember, with an average 2 week brewing period, most of the sugar has been processed out by the time it is ready to drink.