Sucrose (table sugar) is a carbohydrate. During fermentation:
1. The SCOBY splits sucrose into glucose + fructose
Enzymes (invertase) break sucrose →
Glucose + Fructose
(Both are simple carbohydrates.)
2. The microbes consume these sugars
They convert them into:
       •Organic acids (acetic acid, gluconic acid, glucuronic acid)
       •CO₂ (the fizz)
       •Trace vitamins and probiotics
3. Final carbohydrate (sugar) content decreases
The longer it ferments:
       •the less sugar remains
       •the more tart/acidy the kombucha becomes
So sugar doesn’t “turn into” carbs — it starts as a carb, then gets broken down and used up.