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You are here: Home » Q & A » #AskWardee » How To Fix Too Sweet And Not Fizzy Kombucha #AskWardee 024

Everything you need to know about the healthful, probiotic, soda-like beverage Kombucha... how to make it, store it, flavor it, SCOBY care, troubleshooting, and MORE! Click here to download the “Ultimate Kombucha Guide” eBook FREE!

How To Fix Too Sweet And Not Fizzy Kombucha #AskWardee 024

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Is it possible to fix Kombucha that is too sweet and not fizzy at all? Yes! Watch, listen, or read to learn what this naturally fermented Russian beverage is and how to troubleshoot it!

“Help! My Kombucha is too sweet and not fizzy at all!” Milena S. shares 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!

Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.

The Question:

Milena S. needs help:

“What if it seems too sweet and not fizzy enough/at all? What if the new scoby is sometimes quite thin rather than thick?”

My Answer:

Let’s talk about what Kombucha is, why it might be too sweet after fermenting, and what your options are to fix this issue.

1. What Is Kombucha?

Kombucha, from Russia, is a widely known and loved fermented, probiotic beverage. It’s both sweet, sour, and naturally carbonated by fermenting gases! Many people drink it like soda.

Purported health benefits of drinking Kombucha include cancer prevention, arthritis treatment, improved digestion, and a boost to the immune system. Just a few ounces a day can help with any one of these issues.

2. Why Is Your Kombucha Too Sweet?

Here are a few reasons why your Kombucha might still be too sweet:

  • It’s not fermenting very much or at all. Perhaps the scoby isn’t used to the sugar or tea and isn’t working as it should.
  • It’s taking longer to ferment, which could mean it’s not warm enough. Or it isn’t used to the sugar or tea and needs more time to adjust.
  • The scoby might be too small for the amount of sweet tea, and it’s not getting the job done because it’s too much for it.

3. Why Isn’t My Kombucha Fizzy?

Here are some possible causes for your lack of fizz:

  •  Maybe it’s not fermenting, and if it’s not fermenting, it won’t produce fizz.
  •  Maybe it needs longer to ferment before producing fizz.
  •  The scoby might be too small for the amount of sweet tea, and it’s not fermenting so therefore it’s not producing fizz.
  •  The jar/container isn’t air-tight, so the gases aren’t building up but rather escaping into the air.

4. How Can You Fix Your Kombucha?

Depending on what you decide the issue is, here are potential fixes:

  • If the scoby is too small, reduce the volume of sweet tea you’re asking it to turn into Kombucha. I like 1/2” to 1” thick scoby per gallon of sweet tea. As the scoby grows, you can increase the volume of tea.
  • If it’s not warm enough, put your brewing Kombucha in a warmer location, such as: on a seedling mat, on the fridge, next to the fireplace or a heating vent, or wrapped in towels.
  • If it’s not taking right to the sugar or tea, give it time to transition and adjust. (Warmth helps always — especially with transitions.)
  • It might just need more time for any of the above reasons. In which case, give it more time. 🙂
  • If it’s not fizzy and the Kombucha is turning out great otherwise, consider doing a second fermentation in Grolsch bottles as described in #AskWardee 022.
  • Finally, you might want to get a new scoby. I love the live scobys from Get Kombucha. Here’s where to get one.

Links Mentioned:

  • Live Kombucha Scoby
  • Free Fermenting Formulas Cheat Sheet
  • Lacto-Fermentation eCourse
  • Lacto-Fermentation eBook
  • The Complete Idiot’s Guide to Fermenting Foods
  • Podcast with Dave from Get Kombucha
  • My Kombucha Is Way Too Sour Before I Get To It!
  • Scoby Hotel

 

How do you know when your Kombucha is ready? Is yours sometimes too sweet and not fizzy?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: #AskWardee Beverages Fermenting & Culturing Q & A Videos

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Renee says

    May 6, 2016 at 6:54 pm

    Hi Wardee, is it safe for me to drink kombucha while nursing? My western doctor looked it up in a book and said it was “bad stuff” because of toxins from the liver going into the breast milk. I started drinking when my son was a young baby, and feel like it has helped me a lot for the last year. I hate to see it go and wonder if the toxin damage has already been done(so sad to consider), or if it really isn’t that bad. I have a hard time believing it is as bad as the doctor said because isn’t this what people have done throughout history? Also, I can’t find much good research on it. Perhaps it is different if somebody has been drinking it all along…? Thank you!

    Reply
    • Millie says

      May 8, 2016 at 7:35 am

      Hi Renee,

      Food Renegade has a great article on this: http://www.foodrenegade.com/is-kombucha-safe-when-pregnant-or-nursing/

      Millie
      Traditional Cooking School

      Reply
  2. Jennifer says

    March 8, 2019 at 6:49 pm

    You’re saying a thicker scoby can help, and saying how much sweet tea to use.. but I’ve always found that the scoby doesn’t matter, its the brewed kombucha juice that should be added.. more so, esp if it’s not brewing in2boocha or fizzing. U didn’t mention even the fact that the juice is a must every time u start a brew.

    Reply
    • Vicki Henry says

      March 18, 2019 at 4:54 pm

      Hi Jennifer,

      It’s true that the starter juice must be added each time. Wardee is sorry for not clarifying that. If you click over to her recipe, you’ll see she states it there. https://traditionalcookingschool.com/food-preparation/recipes/kombucha-recipe/

      Thank you for sharing the tip of adding more starter juice. Wardee thinks it could help and we’re glad you added this comment.

      ~ Vicki, TCS Customer Success Team

      Reply
  3. Shawn says

    August 22, 2024 at 6:43 pm

    In my opinion too sweet has always been i just have not had it fermenting in F1 long enough. Sometimes i bought a scoby from someone locally thinking it was good quality, only to find out it takes double the time to get going . They likely had it in the fridge or somewhere cold.

    Reply

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