Kombucha troubleshooting & safety guide to keep your brew safe and wonderful
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Kombucha is typically easy to start with; however, just like any other fermentation project, things could deviate a bit. Mold, off-flavours, and low fizz are the usual subjects of complaint. So, the good news is, most processes of making are easy to prevent and fix.
This is your full-flavoured Kombucha making guide to ensure that your drink is safe, fizzy and delicious.
Mould vs. Harmless Yeast
Kahm Yeasts (safe):
- Flat, white powder on top.
- A little sour smell
- Can skim off gently
Dangerous Mould (Discard Batch):
- Raised texture and fuzzy
- Green, black, blue or pink patches
- Unpleasant order
- Action: throw the batch away immediately
Thumb rule: If it’s fuzzy, it’s mould, just do not taste it.
Common Flavour Difficulties & Fixes
| Problem | Symptom | Fix |
| Too sour | Vinegary | Focus on short-term fermentation next time |
| Too sweet | Low tang | Ferment 1-2days longer |
| Weak Fizz | Flat | Use airtight bottles for secondary fermentation |
| Bitter | Excess spice or peel | Shorten stepping time |
| Rotten Smell | Unpleasant | Discard it, unsafe |
Temperature & Environment:
- Ideal fermentation: 20-25 degrees Celsius (68-77 degrees Fahrenheit)
- Avoid direct sunlight.
- Store SCOBY in a covered breathable cloth
- Keep away from pests
Hygiene & Safety Tips
- Wash equipment and hands before brewing
- Use ceramic, glass or food-grade plastic containers.
- Label bottles with date and flavour for monitoring
- Avoid metal libs touching the liquid (reacts with acids)
Over -fermentation solutions
- If Kombucha becomes too tart or fizzy, refrigerate immediately
- Mix with water, juice or cocktails/mocktails.
- SCOBY is reusable in case of another batch of sweet tea.
Kombucha is safe, tasty, and enjoyable with proper practices.
