We all love that sweet, bubbly taste of homemade kombucha. With any homemade fermented food or drink, one must ensure a healthy brew. I’m here to guide you through the signs of a happy, healthy brew and how to tell if a batch and scoby have been spoiled.
The Scoby Speaks for Itself
Your Scoby (Symbiotic Culture of Bacteria and Yeast) is the life force of your kombucha. It should be firm, rubbery, and creamy white or light brown. If your scoby has turned a very dark brown/black color, or has developed any mold spots, it’s time to say goodbye.
How to Watch for Mold
Scobys can get moldy for several reasons and shouldn’t be salvaged. This post discusses how your kombucha scoby can get infested with mold, what to do if you see mold, and how to avoid mold in the first place. Check out my blog post:
Trust Your Nose and Taste Buds
Kombucha has a naturally tangy, vinegary aroma. If it smells excessively sour, like nail polish remover, or has an off-putting, funky odor, it’s best to discard it.
Taste buds play a significant role. Kombucha should be pleasantly tart and refreshing, with a hint of sweetness. If it’s overwhelmingly sour or has an unpleasant aftertaste, it is time to restart your brew with a new scoby.
When in Doubt, Toss It Out!
Remember, it’s always better to be safe than sorry. If your kombucha shows any red flags – mold, discoloration, funky smells, or unpleasant taste – err on the side of caution and compost it or throw it in the garden. Starting a new batch is better than risking an upset stomach and illness.
Remember, I sell scoby sets!
Bonus Tip: Invest in a pH strips
While not essential, pH strips can be a helpful tool. A safe pH range for kombucha is between 2.5 and 4.2. However, don’t rely solely on pH to determine safety. Use it alongside the other signs mentioned above.
Following these tips, you can ensure your homemade kombucha is safe, delicious, and ready to share with fellow booch enthusiasts. Happy brewing!