Tips and Warnings

• Store: Kombucha tea doesn’t go bad but rather keeps fermenting which makes it taste more vinegar-y. Choice of storage depends on your personal taste buds. Keep at room temperature for up to one week, “burping” bottles every few days to avoid gases build up. After that (or from the start) refrigerate for up to 2-3 weeks. Kombucha loses its carbonation when refrigerated and doesn’t need “burping”.
• Plastic spout: If you have glass dispenser with a tap and it is plastic, know it is fine and normal. That is what I have.
• Can I use plastic or metal container for making kombucha? No, it has to be glass.
• What is best tea for making kombucha? Any caffeinated, flavoured or plain tea like white tea, black tea or green tea works.
• What is ideal room temperature for brewing kombucha? About 68 – 70 F or 20-21 C for bacteria to grow and kombucha ferment. Warmer temperature means faster fermentation.
• Can I take a break from brewing kombucha? Yes. When we went on vacation to Mexico for a month, I placed the jug with SCOBY and about few cups of kombucha in the fridge for 4 weeks. This way the fermentation process slows down. If I want to take a break for a shorter period of time while at home, let’s say 7-10 days, I just let the jar sit on a counter in the same way.