Kombucha question - sugar, Candida etc

I am embarking on a Kombucha adventure. I've been making kefir for a while but found out I had Candida.

Kombucha contains a yeast, S.Boulardii which is combative to the Candida yeast.
But I am slightly worried about the Sugar content of Kombucha and how to tell if the Sugar is gone.

Is there a Ph value (tested by strips) that give you an idea as to when the Sugar has gone. I mean, I don't want it to be all vinegar, but I do want the sugar content lowered as much as possible and still have it drinkable!

I am hearing from a few people that they are having great success with S.Boulardii but also I have read some conflicting reports too where people have stopped Kombucha because they believe it makes their Candida worse.