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.
- 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.
- 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.
- 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.
- 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!
- 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.
Hi Haeli, when you use honey instead of sugar, you are not making kombucha; rather you are making a drink called Jun. We would have to see a picture to give you a concrete answer on whether or not you have mold. The YEABUCHA method of brewing is done with organic cane sugar, and this is what we recommend for brewing kombucha.