“My Kombucha is way too sour when I get to it!” Helen L. says on today’s #AskWardee. I’m sharing my thoughts below!
I broadcast #AskWardee live each Wednesday at 10am Pacific (1pm Eastern) on Periscope and Facebook Live. Both the podcast and video replay of this week’s show are below. Enjoy!
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The Question
Helen L. wants to know:
I have been having a hard time drinking my Kombucha, so when I make a batch, it sits in the jar until I finish drinking what I made the time before. Since I have let it go WAY too long on the first ferment, it tastes very vinegary and I don’t like it. Here’s my question: if I use a smaller SCOBY, keep the temperature cooler, and let it ferment longer for the first ferment, will it still have all health benefits as one that has a bigger SCOBY and is at a warmer temperature? Thanks so much for answering. Here’s a picture; as you can see the date I wrote is January 16, and today’s date is March 9.
My Answer
In other words, Helen wants to know what to do to keep her Kombucha from going sour while she’s trying to drink the previous batch.
(And whatever she does… she wants it to be just as healthy — a great concern, by the way!)
Solution #1 — Can you “keep the temperature cooler and let it go longer”?
This will help by giving you more time before the batch gets sour.
A pH of 2.5 to 3.0 (which tastes a bit sour and “bright” and less sweet) happens either way. It’s just a question of how long. So, yes, this could solve it for you.
As far as the health value of your Kombucha, as long as you’re getting to that desired pH, fermentation is happening so it’s just as healthful!
Be careful it’s not so cool that the wrong kind of fermentation is happening. You’ll know because your SCOBY will get moldy and smelly instead of making Kombucha (here’s what to do if that happens).
Solution #2 — Bottling!
Let’s say you slowed it down but you’re still not ready for the next batch.
Bottling is like preserving Kombucha right where it is.
I’ve got instructions for you in #AskWardee 086 as well as in our Lacto-Fermention eCourse, Lacto-Fermentation eBook, or in my book, The Complete Idiot’s Guide to Fermenting Foods.
Basically, you decant Kombucha into bottles, add fruit or juice, and close your bottles. Let it ferment a few days to get good and bubbly, then move to cold storage where it will just stay without becoming more sour.
Solution #3 — What To Do With The Too-Sour Kombucha?
- Re-sweeten it with honey, stevia, or fruit.
- Use it for salad dressings or soaking grains — anywhere you’d use vinegar!
Links Mentioned:
- Free Fermenting Formulas Cheat Sheet
- Lacto-Fermentation eCourse
- Lacto-Fermentation eBook
- The Complete Idiot’s Guide to Fermenting Foods
- Where to get Grolsch bottles
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I share tips and resources, plus answer your questions about Traditional Cooking!
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Does your Kombucha ever become too sour before you have a chance to get to it? What do you do with too-sour Kombucha?
...without giving up the foods you love or spending all day in the kitchen!
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Does Kombucha have as many health benefits if I don’t second ferment ? I am trying to lower the alcohol content.
Yes!! It’s all about your preference..I like mine second fermentation I like the taste and the flavor better.
With the F1, what is the PH required so that its not sour but actually tart bit with a little sweetness?
Hi, Steve.
We don’t generally measure PH but 2.5-3.5 is a good range.
~Danielle, TCS Customer Success Team