The 3 T Common Kombucha Mistakes
Brewing kombucha is fun and relatively easy once you have figured it out. If you would like to get started, make sure to check out this post. In this post I will be talking about 3 common kombucha brewing mistakes: temperature, timing and the quality of tea.
1. When it comes to fermentation the temperature is crucial. The perfect temperature for kombucha is between 21 degrees and 26 degrees. Kombucha should never be stored below 18 degrees, for the same reason that the scoby should not be stored in the fridge: mold. If the temperatures are too low the kombucha also stops fermenting, as the bacteria go to sleep. The kombucha should be stored on the kitchen counter in consistent temperature around 21 degrees, out of direct sun without being moved around.
3. Timing. Kombucha requires time and patience. When preparing the tea mixture it is important to let the tea cool down completely before adding the scoby. If the scoby is added prior, the heat may kill the bacteria.
3. The best tea for kombucha is organic black or green tea. Unlike flavoured teas, real tea contains minerals and nitrogen. When I get a new scoby I use pure black tea for the first four batches and then start mixing other teas in. It is also important for the tea itself to not steep too long, as the finished result will be bitter.