My first batch of kombucha turned into vinegar after 10 days

I left my SCOBY in the jar for 10 days at around 78 degrees in my kitchen closet, thinking longer would make it stronger. Went to bottle it and it tasted like straight up salad dressing with no sweetness left. Learned the hard way that warmer temps speed up fermentation way more than I expected, so now I check it after 5 days instead. Has anyone else had a batch go sour on them before they planned on it?

3 comments

3 Comments

elliotm7022d ago

My last batch went so sour my wife asked if I was brewing kombucha or making salad dressing for the week. @grace_gonzalez46 your tip about using the vinegar as starter for the next batch actually saved mine too, I diluted it with a lot more sugar and it came out way better than expected. Now I check mine at day 5 just like you said, because apparently my warm closet wants to turn everything into vinegar whether I like it or not.

grace_gonzalez4624d ago

My first batch did the exact same thing at 80 degrees, and I actually saved it by using it as starter for the next one. I poured half the vinegar liquid into a new jar with fresh sweet tea and it fermented perfect in 6 days. Turned out the strong starter just needed to be cut down with sugar.

averymartin23d ago

It's kind of comforting knowing I'm not the only one who turns their failed experiments into a science project. I once tried that with a batch that smelled like straight up nail polish remover and it turned into the best kombucha I've ever made. Then the next time I tried to replicate it, I just ended up with more nail polish remover. Maybe I just got lucky that one time and now my taste buds are confused.