Have you ever brewed a delicious-looking batch of kombucha, sampled it, and discovered that it tastes unpleasantly sour and is essentially like drinking vinegar? You aren’t alone if so; a lot of people find this happens.
Your kombucha tastes like vinegar because you have brewed it for too long. Kombucha contains acetic acid, the main component in vinegar, and this acid is part of what gives it its flavor. Normal kombucha should be about 1 percent acetic acid, but if you end up with a higher percentage of acid, your drink will taste very sour.
In this article, we’ll explore in more detail what causes vinegary kombucha, how you can avoid it, and what to do if this happens.
Why Does My Kombucha Taste Vinegary?
There are three possible explanations for a vinegary flavor in kombucha, so you’ll need to determine which is the case. All of them lead to over-brewing, but for different reasons. The three explanations are:
- You have added too much SCOBY to the brew; this is the part of kombucha that creates acetic acid, so if you have a lot of SCOBY, you’ll get excess acid, which will make the drink much sourer
- You have fermented it for too long; this is the simplest explanation and can happen to anyone who lets their drink brew for a few more days than it should
- Your kombucha is too warm; the warmth will speed up the fermentation process, leading to more vinegar production, and an overly vinegary taste
Being aware of these things will make it easier for you to create kombucha that does not taste too acidic, but it can be difficult to judge, especially when you are a beginner. How much SCOBY is too much? How warm is too warm? The answer is often trial and error; you will learn as you go.
Tasting the brew each day will help you to determine whether it is ready to drink yet. In the first few days, the drink will probably just taste of sugar, with no sourness at all, because the acetic acid won’t have started to form yet. Gradually, it will get sourer notes to it. If you notice that it is getting too sour, it’s time to start using it.
How Much Is Too Much SCOBY?
This will depend on the size of the batch you are making, but your SCOBY should be around 1 inch thick per gallon, or a bit less. If your SCOBY is thicker than this, you should separate it and use smaller quantities in your brews to keep the production of acetic acid under control.
How Long Should You Ferment Kombucha For?
This will vary depending on where you are, how warm your home is, how you like the drink, and a few other factors. If you prefer sharp kombucha, you’ll need to brew the drink for longer. If you like a sweeter version, shorter brewing times are your friend.
There is no hard and fast rule, but in general, kombucha is brewed for at least a week and no more than a month. If you leave it for longer than this, it will almost certainly become too sharp.
What Temperature Do I Need?
There is no specific temperature for brewing, but be aware that temperatures above 75 degrees F can speed up the fermentation process significantly. If you are struggling with a sour batch, consider moving the next one to a cooler spot. However, make sure it is not kept below 65 degrees F, or it may not ferment at all.
You will probably soon learn how to brew kombucha at the ambient temperature in your home, but be aware that this will change if you move or if you brew a batch somewhere else. It may also vary from winter to summer, which is why regularly tasting the drink is the best way to get a flavor you enjoy.
What Should I Do With Vinegary Kombucha?
You now know how to avoid vinegary kombucha, but is there anything you can do with the current batch? Fortunately, you have a few options.
The first is simply to water it down. This will dilute the acid, but will also dilute the sugar and will not make for a particularly enjoyable drink. It will be edible, but may not be very nice.
You can also add an alkaline to slightly reduce the acidity. Calcium carbonate is a good option, although you only need a little bit. This should partially neutralize it and improve the taste. Another good alternative is simply using it as the starter for your next batch.
Conclusion
Vinegary kombucha is over-brewed, and has a high percentage of acetic acid in it. You will need to reduce the fermentation times, the amount of SCOBY, or the temperature in order to avoid this with future batches – or do a combination of these things.
