Kombucha Brewing Tips for Summertime

In warmer weather, kombucha fermentation speeds up. If your kombucha is brewing too quickly and/or becoming too strong, there are things you can do to manage this. Consider moving your brew to a cooler location in your home, using less starter tea, and tasting more frequently to avoid over-fermentation. If temperatures are consistently high, you may need to shorten the fermentation time or even consider taking a break temporarily from brewing.

Tips for Warm Weather Kombucha Brewing:

Temperature Control:

Find a cooler spot: Move your vessel to a cooler area of your house, like a pantry, closet, or even a basement (if dry and mold-free).
Avoid direct sunlight: Keep your brew out of direct sunlight, as it can overheat the brew.
Monitor temperature: If your home gets very warm, you may need to adjust fermentation time or consider cooling the brew, potentially using a refrigerator for short periods.

Starter Tea:

Reduce starter tea: In warm weather, your kombucha will ferment faster, so you may want to use slightly less starter tea (finished kombucha) than usual.

Fermentation Time:

Taste test frequently: Because fermentation is faster in warmer weather, taste your kombucha more often to determine when it’s reached your desired level of acidity. Start tasting at one week.
Shorten fermentation: You may need to decant your kombucha sooner than usual to prevent it from becoming too strong tasting.

Over-fermented Kombucha:

Don’t discard: If your kombucha does over-ferment, don’t toss it. You can use it as a strong starter tea for a future batch or dilute it with sweet tea or fruit flavoring to balance the acidity. It can also be used in dressings & marinades- anywhere you’d use vinegar