You can wait until bacteria and yeasts eat up all the sugar, or leave residual sugar in there. The problem is, without residual sugar you will get a vinegar-y t

You can wait until bacteria and yeasts eat up all the sugar, or leave residual sugar in there. The problem is, without residual sugar you will get a vinegar-y taste. I switched to milk kefir for that reason - I don't want to drink sugar every day, as my SIBO returns quite quickly if I do.