* Please note that this blog remains up as a resource. However, this blog is currently on hiatus until further notice. For more information, please read this blog post. Thank you and happy kombucha brewing, drinking, and SCOBY trading! Lots of love. ~Annabelle *

Monday, May 31, 2010

Q&A: When is my kombucha done fermenting? (Updated 5-31-2010)

Q: How do you know when your kombucha is ready to drink, ready to bottle, or if it's done fermenting?

A: If you are brewing using the traditional method, your kombucha may be done at anywhere between 6-14 days. The time may even be more or less, depending on personal preference, the amount and strength of the starter tea you used, and various environmental factors, such as temperature. So how do you know when your kombucha is done? Here is a list of several signs that help to indicate when your kombucha is ready (please note that not all of these need to apply!):
  • According to taste- the most important indicator, as individuals have varying preferences for the amount of fizz, the strength of the sweetness, and the intensity of the vinegar-taste of kombucha
  • Hard apple cider or apple cider vinegar aroma or taste present
  • The kombucha tastes slightly sour or acidic (like vinegar)
  • Kombucha gets more cloudy/opaue, and thus becomes lighter in color, the longer it ferments due to yeast reproduction
  • The partial/complete formation of a new kombucha baby
  • Kombucha is bottled "optimally" at a pH of 2.5 - 3.5 (testing pH is optional)
Note the clearness of the kombucha at the beginning of fermentation (left) and the cloudiness of the kombucha at the end of the primary fermentation process (right). (My apologies if it is hard to tell in this photo).

  • Home-brewed kombucha tastes a lot different than GT's traditional kombucha. I've found that Katalyst and High Country kombucha taste more similar to home-brews.

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