Primary Fermentation FAQ
-My kombucha got too sour! What should I do?
Sorry friend, sounds like your kombucha has turned into kombucha vinegar! While it might not be tasty to drink by the glass, you can use this sour kombucha vinegar as potent starter liquid for your next batch, or in salad dressings and sauces.
-My house is really cold. How do I keep my kombucha warm enough to ferment properly?
-Since heat rises, try moving your jar up to a higher shelf in your warmest room. The top of a cupboard or tall bookshelf works great.
-If your brew jar is resting on a cold countertop, place a book, towel, or cutting board underneath it for insulation.
-If either of those steps don’t work to keep the temperature above 68º F you can snag a kombucha heating wrap from a shop online.
-What is the importance of temperature in brewing kombucha?
You want to keep your kombucha brew as close to 68º-78º as possible because that range produces the most balanced ratio of yeast to bacteria.
-Cold temperatures will slow down the fermentation process and could take up to three weeks for your brew to fully ferment. If you brew drops below 68º for an extended period of time it is more likely to grow mold. Colder temperatures make the bacteria and yeast go to sleep so they won’t be able to do their jobs of protecting your brew as well.
-Warmer temperatures above 80º for an extended period of time can make the yeast over-populate your brew. Your fermentation will speed up and you are more likely to get a batch of super sour kombucha vinegar.
-What is the pH of kombucha?
A pH value indicates how acidic or basic liquid is. A pH of 7 indicates a neutral solution, a pH greater than 7 indicates a basic solution, and a pH of less than 7 indicates an acidic solution. The proper pH level of kombucha is between 2.5 and 3.5 pH. The pH level of kombucha is significant because it protects the kombucha brew from harmful microorganisms.
Sorry friend, sounds like your kombucha has turned into kombucha vinegar! While it might not be tasty to drink by the glass, you can use this sour kombucha vinegar as potent starter liquid for your next batch, or in salad dressings and sauces.
-My house is really cold. How do I keep my kombucha warm enough to ferment properly?
-Since heat rises, try moving your jar up to a higher shelf in your warmest room. The top of a cupboard or tall bookshelf works great.
-If your brew jar is resting on a cold countertop, place a book, towel, or cutting board underneath it for insulation.
-If either of those steps don’t work to keep the temperature above 68º F you can snag a kombucha heating wrap from a shop online.
-What is the importance of temperature in brewing kombucha?
You want to keep your kombucha brew as close to 68º-78º as possible because that range produces the most balanced ratio of yeast to bacteria.
-Cold temperatures will slow down the fermentation process and could take up to three weeks for your brew to fully ferment. If you brew drops below 68º for an extended period of time it is more likely to grow mold. Colder temperatures make the bacteria and yeast go to sleep so they won’t be able to do their jobs of protecting your brew as well.
-Warmer temperatures above 80º for an extended period of time can make the yeast over-populate your brew. Your fermentation will speed up and you are more likely to get a batch of super sour kombucha vinegar.
-What is the pH of kombucha?
A pH value indicates how acidic or basic liquid is. A pH of 7 indicates a neutral solution, a pH greater than 7 indicates a basic solution, and a pH of less than 7 indicates an acidic solution. The proper pH level of kombucha is between 2.5 and 3.5 pH. The pH level of kombucha is significant because it protects the kombucha brew from harmful microorganisms.