You may have seen the expiration date on a bottle of store bought kombucha and wondered, how long does kombucha last? Answering all your kombucha expiration date questions here!

In order to understand how long kombucha will last (and if it goes bad), it’s important to understand what kombucha even is!

At its core, this fizzy drink is fermented tea. Specific bacteria and yeasts (known as a SCOBY) are added to sweet tea, which is then transformed by these microbes into the kombucha we know and love! (Learn how to make kombucha here).

As the SCOBY eats the sugars in the tea, the kombucha becomes acidic (which gives it that distinct tart taste). When the kombucha has reached the perfect level of tartness, it is bottled (and often carbonated) then refrigerated.

Refrigerating the kombucha slows down the fermentation dramatically, meaning the SCOBY virtually stops the reaction and the kombucha can be stored without changing flavor anymore. Which brings us to the question of the hour – how long does kombucha last?

Pear kombucha in bottles with white background

How long does bottled kombucha last?

Due to the acidity and presence of good bacteria and yeast, there should be no “bad bacteria” or mold in the kombucha. This means it can safely be stored in the refrigerator for many months – generally 6 to 8 months. (Even the fruit in kombucha should stay good!)

Note that if you store the kombucha outside of the refrigerator, the fermentation will continue to make the kombucha more acidic, to the point where it becomes vinegar. While this is not unsafe to drink and also has a very long shelf-life, it won’t be nearly as tasty!

So why do store bought brands of kombucha have a “Best By” or “Sell By” date on the bottle? While not required by federal law, many companies are part of the Grocery Manufacturers Association and the Food Marketing Institute, which require an expiration date to be printed on the bottle. Kombucha is generally safe to drink, even after the expiration date (though it may be more tart, and you should always use your best judgement when it comes to any off flavors or smells).

Pouring berry vanilla kombucha in a glass with a paper straw on white background

How long does an open bottle last?

Once you pop open a bottle of kombucha, either from the store or homemade, it may lose carbonation. You can leave it outside of the fridge for a day or two – sealed in its bottle – to rebuild carbonation, then place it back in thee fridge.

Opened bottles of kombucha may have a shorter shelf life, especially if bacteria have been introduced (like from your mouth while drinking).

How do I know if kombucha has gone bad?

While it is not common for kombucha to go bad in the second fermentation (i.e. when it is in an airtight bottle), here are some tips for determining if your kombucha has gone bad:

  • Mold, which is usually fizzy and colored, is a sign that your kombucha has gone bad. See pictures of kombucha mold here.
  • Vinegary or overly tart kombucha is simply over fermented. It is safe to drink, but not very tasty.
  • Floaties or brown stringy things floating in the kombucha are normal. These are strands of yeast, a natural component in kombucha.

What happens if you drink bad kombucha? Read more on the side effects of kombucha here.

Wondering how long a kombucha SCOBY lasts? Answers this way!

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51 Comments

  1. Bryan Kretsch says:

    Does “The Comprehensive Guide to Kickass Kombucha” include a section on Hard kombucha ?

  2. laveta says:

    is kombucha still good to drink if you go keto cause of sugar in it? will it raise insulin levels alot?thanks

    1. Sarah Bond says:

      I actually have a whole article on that here that will help you out! Basically, the longer you brew it, the more sugar will be removed from the kombucha making it more keto friendly.

  3. Sheila says:

    Hi Sarah
    I had a batch of kombucha that I fermented with lime juice for about a week. I poured myself a glass and out flopped a Scoby, is this Scoby ok to brew with or should I toss it out?

    I’ve been brewing Kombucha for about a year. Your web site helped me understand the brewing process a little more in depth.

    1. Sarah Bond says:

      Just toss that one out because it’s been exposed to flavorings! Or throw it into a smoothie ๐Ÿ˜€

  4. Jasper says:

    I am curious where you derive the shelf life of 6-8 months from, and what the context is? Are we talking raw kombucha with no preservatives in glass bottles, perhaps with fruit blended into it, and at what fridge temperature?

    Can you share a little on your experience here?

    1. Sarah Bond says:

      Correct, raw kombucha has tons of healthy bacteria and yeast that, along with the high acidity, should prevent mold or bad bacteria from growing. This is from my own experience with brewing, fridge set between 35ยฐ and 38ยฐF (or 1.7 to 3.3ยฐC).

  5. David says:

    Well the more I get familiar with you information and your website the more impressed I become with you Sarah. Your incites into the ways to prepare and use this process are stellar to say the least.

    So one of your comments was to start using the Scoby as part of the nutritional intake…like in a smoothie…can you do that with fresh or frozen fruit and then let it ferment for a day or two before ingestion? Any experience with that…should it be a wet slurry or can it be a heavy fruity mass? I have fresh tree ripening figs that I am considering using this way and seems like letting them turn into a fermented pudding might be quite delicious? Any thoughts?
    Dave

    1. Sarah Bond says:

      Yes I think that would work! Add a bit of kombucha in there too to liquify it. Curious how it turns out!

  6. Patricia Hamilton says:

    How do I know when the fermentation has put enough bacteria in my brew? I don’t like it fizzy,I prefer it flat, how do I achieve this.

    1. Sarah Bond says:

      You’ll know by the flavor! If it’s got the balance of tangy and sweet that you like after the first fermentation, it’s done ๐Ÿ™‚