Why Is My Homemade Kombucha So Vinegary. I avoid using any other vinegar in my kombucha-making processes. All you need to do to make kombucha vinegar is allow a batch of kombucha to ferment for a long time at least 30-60 days in a small batch.
Kombucha Too Vinegary How To Prevent Fix Sour Kombucha Brew Buch from brewbuch.com
Over time exposure to vinegar can create an imbalance of bacteria and yeast which could make your brew acidify too much or too fast. If it gets lower than 2 it will taste like vinegar. A lot of bottled Kombucha has this vinegary quality as raw Kombucha continues to ferment even after bottling even at refrigerator temperatures.
While kombucha vinegar is only about 2 acetic acid commercial vinegar is between 4-7 it still has a bite and pleasant almost fruity flavour.
Accordingly why is my kombucha too vinegary. The aerobic fermentation is the first to occur. Accordingly why is my kombucha too vinegary. You will know it is ready when the kombucha tastes very sour like vinegar.
