Most of us think of kombucha as beautifully clear, amber liquid – but it doesn’t always come out this way when you brew it at home. If you’ve got a cloudy batch of kombucha, you might be wondering whether it is safe to drink, and what’s gone wrong.
It’s quite normal for some batches of kombucha to come out more cloudy than others, and this isn’t usually indicative of a problem. It is almost always a sign that you have a lot of yeast or that your yeast is particularly active. This won’t ruin the kombucha, but it may result in more flavor variation and different brew times.
In this article, we’re going to explore what causes kombucha to turn cloudy, and what you can do if your most recent batch is particularly murky.
Why Is My Kombucha Cloudy?
A few different things can cause cloudiness in your kombucha, but it is usually related to the yeast.
The fermentation process depends upon both yeast and bacteria, and although these work together, they are also competing with each other.
That means that if you get an excessive quantity of yeast in the drink, it will turn cloudy and will probably taste different. Cloudy kombucha tends to occur for the following four reasons:
- The weather is warmer (so usually in summer)
- With new batches of SCOBY, where the yeast is particularly active
- You use a particularly nutrient-rich tea
- You use too much SCOBY
Other factors can also play into the cloudiness, but these are the most common reasons, and they are often reasonably easy to address. For example, you can put your kombucha somewhere cooler to brew, and this should reduce the activity of the yeast to an extent – while bumping up the activity of the bacteria.
Bacteria prefer a temperature range between 70 and 75 degrees F, while yeast prefers warmer temperatures of around 80 degrees F. Using the temperature to control how much the yeast and bacteria thrive can reduce cloudiness in your kombucha, especially in summer, when the temperatures tend to be higher anyway.
You might also want to try using a tea that is less nutrient-rich. For example, green tea may be a good option. This will give the yeast less to feed on, resulting in decreased levels of yeast. You can also opt for weaker batches of tea, and this should again decrease the yeast levels and make clearer kombucha.
Does It Matter If My Kombucha Is Cloudy?
To some extent, cloudiness in your kombucha is not very important, although some people find it looks rather off-putting. However, if there’s a lot of cloudiness and a lot of yeast, you will probably find that your kombucha batches are a lot less predictable. You may find that you get different brewing rates, flavors, and alcohol levels.
This doesn’t mean that the kombucha is unsafe, but it can make it hard to brew a batch that you will really enjoy – so be aware of this and consider using the tips above to decrease the yeastiness if possible.
Of course, there is always some variation when you make kombucha because it is not an exact science and it can be difficult to predict. You are likely to notice that it changes a little from batch to batch, but cloudiness does indicate that these changes are likely to be more significant.
In some cases, letting the kombucha ferment for longer may make the brew clearer, but there is a risk that it will become too acidic and will not taste very nice if you do this. Sometimes, putting a smaller amount of SCOBY in will also help.
Should I Throw Away Cloudy Kombucha?
No; cloudy kombucha should be perfectly safe to drink. You may find that the next batch is significantly less cloudy as the SCOBY balances and the yeast and bacteria harmonize, but you can still drink the cloudy batch.
Of course, the exception to this is if you can see other things that are wrong with the kombucha. If it has flecks of mold growing on the surface, for example, or if the odor is wrong (it should smell vinegary, sometimes with a hint of sulfur), you may need to discard it and start a fresh batch.
Otherwise, don’t worry about cloudy kombucha. It may not look as perfect and appetizing as the amber liquid you can purchase in stores, but it will still be safe to drink, and it will offer the same health benefits as clear kombucha.
Conclusion
Kombucha often turns cloudy when it has too much yeast in it. The yeast floats around in the liquid and makes it murky. This can happen if the temperatures are too warm, you use too much SCOBY, the nutrient levels are too high, or you’ve got a new SCOBY. The next batch may be less cloudy, but the cloudiness is nothing to worry about.
