54 Hope St, Brunswick VIC 3056
0406 154 886
Email Us
Brewing kombucha at home can be fun, but it’s not always smooth sailing.
Don’t let these hiccups discourage you—most issues are easy to fix with a little know-how.
Let’s dive into five common kombucha brewing mistakes and how you can avoid them for the perfect batch every time.
1. Using Ingredients That Aren’t Kombucha-Friendly
The first step to great kombucha is choosing the right ingredients. Using flavoured teas, refined sugar, or tap water can lead to disappointing results.
Flavoured teas often have oils or additives that disrupt fermentation, while tap water contains chlorine that can harm the SCOBY. To avoid this, stick to organic black or green tea, raw sugar, and filtered water.
These choices create the ideal environment for a healthy, active brew.
2. Adding the SCOBY to Tea That’s Too Hot
Temperature is critical in kombucha brewing. Adding your SCOBY to tea that hasn’t cooled properly can kill the good bacteria and yeast, leaving your batch lifeless.
Always ensure your sweetened tea is at room temperature before introducing the SCOBY. It’s a small step that makes a big difference in preserving the health of your brew.
3. Skipping Proper Cleaning Practices
Clean equipment is essential when brewing kombucha. Jars, utensils, and even your hands should be thoroughly cleaned to prevent contamination. Dirty tools can introduce bad bacteria, resulting in off flavours or mould.
Wash everything with hot, soapy water and rinse well before starting. Avoid using harsh chemicals, as residue can interfere with fermentation.
4. Not Covering the Jar Correctly
Fermentation requires airflow, but your kombucha also needs protection. Failing to cover the jar securely can invite unwanted contaminants or pests, like fruit flies. Use a clean cloth or paper towel, secured with a rubber band, to cover the jar.
This ensures proper ventilation while keeping your brew safe.
5. Over-Fermenting the Batch
Patience is key when brewing kombucha, but leaving it too long can lead to an overly sour, vinegary taste.
Most batches are ready in 7 to 10 days, but timing depends on your taste preferences and the room temperature. Start tasting after the first week to find the right balance of tangy and sweet.
Explore our online store and range of kombucha brewing products. Don’t let small mistakes hold you back—brew with confidence with The Good Brew Company today!