You may also use a plastic lid if you prefer as you are not using the hotel to make Kombucha. Kombucha Mamma Sez – BONUS TIP: Don’t throw away that sour Kombucha! You can use it to start the next batch and then the rest can become a SCOBY Hotel. For long term storage of your Hotel, we recommend adding some sweet tea to it from time to time as you notice the liquid evaporating. If the flavor is still too intense, here are some uses for over fermented Kombucha (aka Kombucha vinegar). Other ways to slow down the pace of the brew: lower temperatures, use less SCOBY and starter liquid, harvest sooner, use a taller and thinner vessel. Both of these steps decrease the amount of fuel for creating acids in the drink, so a smoother flavor will likely be the result. You could also use ¾ of a cup of sugar rather than the full cup. If your Kombucha is consistently too sour, even after brewing for fewer days, consider adjusting the recipe. For the next batch, use less tea or steep for a shorter time. In fact, that’s how you create Kombucha vinegar! Kombucha Fermenting Too Fast? So adding sugar to a sour brew actually creates a more sour brew over time. That sugar becomes fuel for the creation of more acids. Adding sugar will restart the fermentation process. The drop in temperature will slow down the fermentation process.Ĭommon Question: Can I add sugar to sour Kombucha? The answer is yes you can, but beware. *Note: Once you found the flavor you like, stick it in the fridge. But if it’s just a little too sour, these flavors might help. They are not miracle workers! You can’t take a vinegary brew and hope to make it sweet again. Similarly flowers such as chamomile and lavender can make for a smoother taste. For example, chai spice can mellow the flavor. Flavor with anything you like, the type of flavoring will impact the sourness over time.Mix some less mature Kombucha with the sour Kombucha to even out the flavor.There are a couple of things you can do to improve the taste of slightly over fermented Kombucha. The problem is it doesn’t taste good! Kombucha Too Sour? How To Fix the Flavor of the Kombucha BrewĪs long as there is no mold on top of the brew, there is no health issue with fermenting Kombucha too long. CLICK HERE to learn more about Kombucha pH. But only your taste buds can tell you if the brew is ready to harvest. Proper pH is an indication that your Kombucha brew is uncontaminated and progressing safely. *Note – It’s a Kombucha Myth that pH will indicate the brew is ready. We’ve also discovered that over time we are better able to sense when the Kombucha is ready based on how the weather has been, the date it was brewed, etc. What tastes delicious to you? And your taste will evolve the longer you brew. Is the Kombucha too sweet? Too sour? Not tart enough? You are the ultimate decider in how long to brew Kombucha. Simply insert a straw under your SCOBY and take a sip. For those that are new to brewing, we recommend tasting the Kombucha after 7 days of fermenting. This is the most important deciding factor.
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