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What to do if your kombucha has brewed too long?

What to do with your kombucha if you let it brew too long by YEABUCHA

You planned on brewing kombucha, but life happened and you got off schedule. Maybe your brew went an extra day or two, or maybe it’s even been a few weeks? Here’s some great news for you - your kombucha doesn’t have to go to waste! There are a number of factors that play a role in the fermentation process that allow your kombucha some wiggle room when it comes to the length of F1. So, while Wednesday may be your go-to brew-and-botte-day, it will be okay if you don’t get around to bottling it until Friday or Saturday-or even longer! It’s true, home brewing kombucha is that low maintenance. Before we go any further, always remember the golden rule of fermentation: whether it’s been 6 extra days or 6 months, always set aside the top 2 cups of liquid from your kombucha plus the SCOBY to make your next batch. Now, check out our tips for what to do when your brew has gone too long:

  • Start with a taste test.  If it has been 3 weeks or less, stick a straw into your brew vessel and give it a try. If it’s slightly too tart, you can increase the sweetness by adding double the amount of fruit that you normally would use to flavor your kombucha. The naturally occurring sugar in your fruit will get to work and enhance the sweetness of your brew. While we personally prefer to use fruit when flavoring, you can add organic fruit juice or cane sugar to your F2 to really enhance the sweetness.

What to do with your kombucha brewed to long by YEABUCHA

  • Make a savory kombucha cooking vinegar and take your cooking to the next level! Kombucha vinegar is an easy way to add bold flavor and big nutrition to your cooking with minimal effort. Check out our simple 3 Step Guide to Making Kombucha Vinegar and check out some of our favorite recipes. 

Learn how to make a kombucha vinegar with kombucha that brewed too long by YEABUCHA


  • Try your hand at a delicious kombucha shrub for specialty cocktails. Put that extra strong booch to good use and spruce up your cocktail or mocktail with a delicious probiotic kick. Who needs simple syrup when you can use a fermented sweet & tart shrub to give your drink a seriously spectacular twist. Not only are you enhancing the flavor of your drink, but you’re also giving your gut some love! Check out our simple 3 Step Guide to Making Kombucha Shrubs and check out some of our favorite recipes. 

How to make a kombucha shrub with over brewed kombucha by YEABUCHA

  • Use that booch to refill your SCOBY Hotel. It’s always great to have extra SCOBYs and starter liquid on hand for experimental brews, sharing with friends, or expanding your own weekly brew set up. Your hotel should always be filled with good, strong kombucha to keep all those SCOBYs healthy. If you want to learn more about SCOBY Hotels and grab yours in the online store today.

Let your home brew kombucha brew too long? Don't throw it out, turn it into a YEABUCHA SCOBY hotel

  • Use that extra strong booch as a face toner. That’s right, strong kombucha is GREAT for your skin! If you love our Organic Kombucha Face Mask, then you’ll be thrilled to know that you can easily make your own toner to help reduce excess oil and acne. Strong kombucha acts as a mild astringent that balances pH and kills blemish-causing bacteria. Simply pour your unflavored, strong kombucha into a glass bottle and store alongside your other skincare products. Refrigeration not required, but feel free to keep it there during the hot summer months, it will be so refreshing!

How to make a kombucha face toner with your over brewed kombucha by YEABUCHA

  • Show your garden some love. Your indoor and outdoor plants will soak up and appreciate the vitamin & mineral rich tonic that is your extra strong kombucha. Simply dilute with water and pour over your plants as needed. Looking to REALLY step up your gardening game? Click here to read 3 Ways to Use Kombucha in Your Garden.

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    • The YEABUCHA Sisters on

      Hi Bruce – We recommend giving your fermented tea a good stir before distributing it to your F2 bottles. Just be sure to take out the two cups of starter liquid from the top of your brew before stirring! This should help get the yeast more evenly distributed. If you are finding there is too much yeast, you can strain some out! For bottles we recommend a twist cap bottle instead of the flip top. With all the carbonation in our booch we’ve experienced some explosions with the flip tops! In our online shop, we actually carry safe and effective bottles and caps for brewing. They lock in carbonation but won’t explode off the bottle, we carry both 16oz & 32oz. All of us sisters like our booch a bit different tasting, you can check our individual preferences here – but if you are concerned about too much Co2 in your F2, you can “burp” your bottles by slightly opening the cap to release a bit of pressure. This can be done a 1 – 3 times a day.

    • Bruce on

      Are you supposed to stir the booch to distribute the yeast so 2f ferment is more balanced from one bottle to the next and no fermentation on the next bottle?
      The article I read on ( ) said nothing about storing the booch and that causes a problem with the flip valve getting plugged up with yeast particles and all I get is a trickle of booch coming out or less. Is there a valve that doesn’t get plugged up?
      I’m really hooked on this pooch and my friend I introduced it to is hooked on it also.I don’t sit down and drink a whole glass of it just for swigs and I put the bottle away in the refrigerator. It’s so refreshing that you don’t need to drink a whole 8 oz glass at one meal, but that’s just my opinion. Will take for more swigs before I go to bed.Since the body does most of its healing at night I’m sure the brain would like to see those probiotics headed towards the brain and swirling around helping to repair everything

    • Bruce on

      How much CO2 pressure can be created on a f2 fermint by just adding a forth teaspoon of sugar considering you used 1 cup white sugar per gallon. Of tea and you like your booch tart but not like strong vinegar?

    • The YEABUCHA Sisters on

      Hi Tom,

      We do not recommend drinking your kombucha if it has a salty taste. Kombucha should taste sweet and tart, delicious and refreshing! Make sure your SCOBY and starter liquid came from a trusted source. Additionally, the YEABUCHA Method suggests using filtered water, organic cane sugar and organic black tea for the best tasting kombucha. Check out our online store for all of your brewing needs! Cheers!

    • Tom on

      My kombucha get sour and a salty after taste. It is ok to drink?

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