I ACCIDENTALLY FERMENTED MY KOMBUCHA FOR TOO LONG AND NOW IT'S VERY SOUR.
Unfortunately, it sounds like your batch has turned into kombucha vinegar. The good news is that kombucha vinegar makes really great (and potent) starter liquid for your next batch. So keep a cup or two to brew your next batch with. You can also use it as a great base for salad dressings, household cleaners, and even hair tonic! It might not be tasty to drink, but if you Google around you’ll find plenty of other cool uses for it.
WHAT TYPE OF WATER CAN I USE FOR MY KOMBUCHA BREW?
We recommend using filtered water, spring water, or purified water from reverse osmosis. You can use water from the tap if you run it through a Brita type filter, or if you have a built-in filter in your fridge that works too!
WHEN DO I KNOW IF MY KOMBUCHA IS READY?
You know when it is ready because it will be to your liking. I will usually test my kombucha after 4-5 days and keep testing it every 1-2 days after that until it's to my liking ?
Simply click the link to watch the video explaining how to know if your kombucha is ready
How to know if my kombucha is ready
WHY IS MY KOMBUCHA CLOUDY?
Typically, this accrues through rapid yeast production in your Kombucha brew. The yeast is active and not big enough to sink to the ground and that makes the brew appear cloudy. Its nothing to worry about and often goes away especially during second fermentation in the bottle.
WHAT KIND OF TEA CAN I USE TO MAKE MY KOMBUCHA?
The tea must come from the Camellia sinensis plant and be preferably free of any extra flavour. What does that mean? The four main types of tea from the plant Camellia sinensis are Green tea, Black tea, White tea and Oolong tea. Try to use organic tea as it is free of pesticide residue which otherwise could interfere with your SCOBY.
IS YOUR KOMBUCHA TO COLD OR FERMENTING TO SLOW?
One of the most common problems brewers face are the cold temperatures in the colder months through Fall, Winter and Spring. If the temperature goes below 20°C the SCOBY growth is quite weak which also results to a weak flavour. Want to know what you can do about it, click here
CAN I ADD IN FRUIT OR FRUIT JUICE DURING THE FIRST FERMENTATION?
No, we do not recommend adding in fruit or fruit juice during the initial fermentation phase. It typically will damage the SCOBY and/or cause mould to grow. If you would like to flavour your kombucha, you should do so during a second fermentation.
CAN YOU FERMENT YOUR KOMBUCHA UNTIL IT HAS NO SUGAR?
Yes you can ferment the Kombucha until it has consumed all the sugar however it will be very vinegary and sour and very difficult to drink. This is where you can add fizzy water to dilute it and your stevia to sweeten it a bit.
CAN YOU TEST THE ALCOHOL AND SUGAR CONTENT OF MY KOMBUCHA?
Unfortunately, we're not aware of any affordable and/or accurate home tests. Here are a few things you can assume without testing: Your plain, home brewed kombucha will be roughly 8g of sugar per 500ml. That is a pretty tried and true measurement, based off of an average 14-day brew. Just remember to account for any juice/fruit etc. you add in a second fermentation. As for alcohol, it takes highly technical brewing skills and special yeasts (usually brew masters in commercial breweries) to get the alcohol up over 1% alcohol by volume. They are using a variety of alcohol tolerant yeasts, adding large amounts of quickly digestible sugars, aging brews, etc. For a home brewer like yourself, consuming your bottled kombucha within a reasonable time frame (3 to 4 weeks), you can rest assured your brew is at or well under the legal limit of .5%.