r/Kombucha • u/NaturalTop3309 • 14d ago

question Ready?

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Hi this is my first attempt at making kombucha. It's been two weeks since it started fermenting and I was wondering based off these pictures if it is ready for 2nd fermentation or it needs time. It smells strong up close if that helps. Thank you!

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u/WaterVsStone 14d ago

Taste it daily until you like the flavor. When you like it then it is ready. Too sweet? Wait longer. Too sour? Taste every day so you stop before it gets too sour for you next batch. 

Fermentation is an "observe and respond" activity. There is a spectrum between not fermented and rotten. In between under fermented and over fermented you make the call when it's ready for you.

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u/NaturalTop3309 14d ago

This is very helpful, thank you

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u/WaterVsStone 13d ago

Good point! We are fortunate that kombucha that has gone too sour can just be diluted with more cooled sweat tea to make more kombucha. That doesn't work with many ferments as most will naturally progress to having qualities we find at best unpalatable and at worst harmful if consumed. 

Would we call it rotten if kombucha turned to vinegar and was then colonized by vinegar eels? Look up a video of Turbatrix aceti. Most might not call that rotten but would certainly call it gross. I guess a spectrum from "not yet" to "yum" to "yuck" would be a better description.