My first batch of kombucha hit 14 days and tasted like sour vinegar

I followed the starter kit instructions to the letter and left it fermenting for the full two weeks in my pantry. Around day 10 I got curious and tasted it, and it was already getting that tangy flavor. By day 14 it was undrinkable, like straight up vinegar with a weird floaty thing on top. Has anyone else had a batch go way too sour because they left it too long, or is my kitchen just too warm?

3 comments

3 Comments

faith6841mo ago

Cut that ferment time down to 10 days max, your kitchen is too warm for the full two weeks. That floaty thing is just a yeast blob, totally normal, but the vinegar taste means it went too far. Next batch, taste it every day after day 7 and bottle it when it hits that sweet spot for you.

patriciareed1mo ago

Read an article from one of those fermentation blogs that said temperature swings mess with things more than people realize. If your kitchen stays above 75F, that two week window shrinks fast and the vinegar taste pops up sooner. They recommended keeping a little log of temps and tasting notes for each batch so you can spot the pattern. Might help you dial in your own timing.

the_parker1mo ago

My buddy tried fermenting kombucha in his garage once. Thought the temp was steady but forgot about the afternoon sun hitting that spot. Ended up with something that tasted like a pickle that gave up on life.