10 Things That Can Go Wrong When Fermenting Kombucha and How to Avoid Them

Hey everyone, welcome back to our channel! Today, we're diving into the wonderful world of kombucha. Fermenting your own kombucha at home can be incredibly rewarding, but there are a few things that can go wrong.

Don't worry, though – we've got you covered with tips on how to avoid these common pitfalls. Let's get started!

First up, let's talk about the basics. Kombucha is a fermented tea made with a SCOBY – that stands for Symbiotic Culture of Bacteria and Yeast.

When done right, it's delicious and packed with probiotics. But here are ten things that can go wrong during fermentation and how to prevent them.

1. Contamination

This is the most common issue. If harmful bacteria or Mold get into your kombucha, it can ruin the entire batch.

To avoid this, always sanitize your equipment thoroughly before starting. Use glass containers and clean them with hot water and vinegar.

2. Mold Growth

Mold can appear as fuzzy spots in various colours on the surface of your SCOBY. If you see mold, discard the entire batch immediately.

To prevent Mold, ensure your brewing area is clean and dry, and cover your jar with a tightly woven cloth or coffee filter secured with a rubber band.

3. Wrong Temperature

Kombucha ferments best between 68-78°F (20-25°C). If it's too cold, fermentation slows down or stops. If it's too hot, it can kill the SCOBY.

Use a thermometer to monitor the temperature and keep your brew in a warm, stable environment.

4. Too Much or Too Little Sugar

The sugar feeds the SCOBY and is essential for fermentation. Using too much or too little sugar can affect the taste and health of your kombucha.

Stick to the recommended ratio of 1 cup of sugar per gallon of tea.

5. Using Flavoured Teas or Herbal Teas

Some teas contain oils or other compounds that can harm the SCOBY. Stick to plain black, green, or white teas for the primary fermentation.

You can add flavours during the second fermentation.

6. Improper pH Levels

The pH level of your kombucha should be between 2.5 and 3.5. If it’s too high, your brew is susceptible to Mold and other contaminants.

Use a pH strip or meter to check levels. If it's too high, add a little vinegar or more starter tea.

7. Not Enough Starter Tea

Starter tea kickstarts the fermentation process. If you don’t use enough, your brew can become unbalanced.

Always add at least 1 cup of starter tea from a previous batch or store-bought kombucha to each new batch.

8. Not Enough Patience

Kombucha takes time to ferment – usually about 7-14 days for the first fermentation. Rushing the process can lead to weak, unflavoured tea. Be patient and let the SCOBY do its job.

9. Wrong Type of Water

Tap water can contain chlorine and other chemicals that harm the SCOBY. Use filtered or spring water to brew your tea for the best results.

10. Neglecting the SCOBY Hotel

If you brew frequently, you’ll end up with multiple SCOBYs. Keep a 'SCOBY hotel' – a jar where you store extra SCOBYs in a bit of tea. This ensures you have backups if anything goes wrong with your main batch.

If you are NOT sure yet what a SCOBY is, where the SCOBY comes from, why it is so important for kombucha, and how to look after it to keep it healthy, then make sure to read our next post, where we explain all of these questions and much more.

You will be surprised by how many things you didn’t know about the SCOBY.

And there you have it – ten things that can go wrong when fermenting kombucha and how to avoid them, as we discussed in this post.

Remember, cleanliness, proper temperature, and patience are key. If you found this post helpful, don't forget to come back for more home-brewing tips and tricks.

Happy brewing! See you next time!