Why Does My Kombucha Taste Like Vinegar?
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The fermentation of kombucha closely resembles that of vinegar fermentation. First, the yeast convert sugar to alcohol, then, the bacteria convert alcohol to organic acids. While there are differences in the chemical composition and fermentation process between kombucha and vinegar, the general concept behind the two fold symbiotic fermentation of yeast and bacteria mirror one another.
WHAT MAKES KOMBUCHA TASTE LIKE VINEGAR?
The vinegar taste comes from the production of organic acids during the conversion of alcohol by bacteria. As these acids are synthesized, the kombucha becomes more acidic, lending to a harsher, more bitter flavor as the ferment progresses.
WHAT ACIDS ARE PRESENT IN KOMBUCHA?
There are three main organic acids formed during kombucha fermentation: acetic, glucuronic, and gluconic.
Acetic Acid: The defining acid in vinegar and the most abundant of acids in kombucha is acetic acid. It is derived from ethanol and is how it’s earned its other name, ethanoic acid.
Glucuronic Acid: Formed from glucose, glucuronic acid is a key building block for many of our bodily functions and is also important for the metabolic pathways for all living things.
Gluconic Acid: Also derived from glucose, gluconic acid is present in kombucha and also found naturally in honey, wine, & fruit. Its presence in our gut helps support the vitality of our microbiome.
IF YOU LEAVE KOMBUCHA LONG ENOUGH, DOES IT TURN INTO KOMBUCHA VINEGAR?
Vinegar is by definition >4% by volume acetic acid. During the traditional brewing of kombucha, the natural limiting alcohol production doesn’t allow enough alcohol for the bacteria to convert.
For kombucha to become kombucha vinegar there is an additional fermentation process to raise the alcohol content higher than the kombucha culture could do on its own.
CAN YOU REDUCE THE VINEGAR FLAVOR?
Yes! The vinegary flavor starts off weak in the beginning of the brew due to a small percentage of inoculum, about 10%. As the tea ferments, the organic acid production increases but does so steadily. You can monitor your kombucha by tasting it daily and deciding when the flavor balance is just right for you.
WAYS TO USE OVER-FERMENTED KOMBUCHA
If you’ve happened to allow your kombucha to ferment too long and find it hard to drink, there’s still ways to use it up!
Here are a few ideas:
-Use it as the pickling brine for vegetables or fruits
-Make sauces and salad dressings. The addition of a vinegar in a sauce is the secret to making the flavors shine–use your over-fermented kombucha to serve the same purpose!
-Kombucha candies
-Kombucha mayo
-Blend it with a new batch of kombucha to reduce the bitterness
-Use it to make ricotta cheese
-Use it to start a sourdough starter
As you can see there are many different ideas of how to use over fermented kombucha and you can be as creative as you want to avoid tossing your beloved but over-soured brew.
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Continue Reading
- What is Kombucha Second Fermentation?
- Continuous Brew Kombucha: Step by Step Instructions
- Learn to Scale Batches With Correct Kombucha Ratio
- Swing Top Bottles
- What is a SCOBY Hotel?
- Kombucha Not Fizzy? Find Out Why
- Brew With Our Kombucha Kit
How-Tos
- How to Make Assam Black Tea Kombucha
- The Gold Standard Kombucha Recipe
- How to Make Jun Kombucha
- Learn How to Bottle Kombucha
How do you use over-fermented kombucha to make a sourdough starter?
Thank you☺
You can just replace the water in a typical sourdough feeding with kombucha, which is 50% liquid (water or kombucha) and 50% flour (any type–whole wheat, rye, or any whole grain is great for feeding the microbes). Stir and wait 12-24 hours. After that period, pour most of the mixture out of the jar and then repeat the mixture. I typically use 100 grams flour to 100 grams liquid for my sourdough starter and that is perfect for 1 loaf. If you want to bake more than that, just increase the last feeding to give you the portion of starter that your recipe calls for. You’ll know when your starter is ready when it has about doubled in size. The more you feed it the more active it will become prior to your bake.
Cheers!
I used my over acidic kambucha to clean the lime scale from my kettle
As you Scooby grows per batch (but is not big enough yet to be divided), can this cause batches to become more accidic? Would a good solution to be to not let future batches brew for as long as the initial batch until the scooby is big enough to divide>