My kombucha turned into vinegar for a solid year and I just figured out why

I've been brewing in my kitchen for ages, and every single batch came out way too sour, no matter what I did. I thought my scoby was just super strong. Then last Tuesday, my friend Sam tasted it and said 'Hannah, this is straight up salad dressing.' I realized I'd been leaving it to ferment for three weeks because I read that time frame in an old book. Turns out my apartment is so warm it only needs five days. I was basically making kombucha vinegar on purpose. Anyone else brew in a really warm spot and have to cut the time way down?

2 comments

2 Comments

riley_garcia7d ago

Three weeks? No wonder it was pure acid!

thomasm417d ago

Yeah, that's why my last batch turned out so harsh. Left it in primary for way too long, didn't rack it off the lees in time. Tasted like rocket fuel.