My Kombucha Is Too Vinegary!

Is your kombucha too vinegary and sour? Or does it ferment more quickly than it’s supposed to? Here’s how to prevent and fix over-fermented kombucha!

This is a question I’ve seen popping up more and more in our Kickass Kombucha Brewers Facebook Group, so today we’re deep diving into the what’s, why’s, and how-to-fix-it’s of vinegary kombucha!

Why kombucha becomes vinegary

In order to troubleshoot over-vinegary kombucha, it’s important to understand why kombucha becomes sour in the first place.

When kombucha ferments for longer, it becomes more acidic. This is because the yeast in the SCOBY eat the sugars and tannins in your kombucha, transforming them into ethanol. The bacteria feed on this ethanol, turning it into acidity and giving kombucha its distinctively tart taste. Finished kombucha usually has a pH between 2.5 and 3.5 (the lower the pH, the more sour it is).

But sometimes the process becomes off balanced or goes to far, and when that happens you get extremely tart, vinegar-tasting kombucha. While tart kombucha is not unsafe (it’s actually filled with even more probiotics), the taste can be too intense for some people.

How to prevent vinegary kombucha

Brewing kombucha is all about the taste balance between sweet and tart. Here are a few ways to prevent your kombucha from becoming too sour:

Don’t let it ferment for too long. The longer your kombucha ferments, the more sour it will become, so your first step in preventing vinegary kombucha is simply to reduce the amount of days in the first fermentation. If you’re doing a second fermentation, end the first fermentation while the kombucha is still slightly sweet because the kombucha will continue to acidify in the second fermentation.

Move it to a cooler spot. Fermentation will go quicker in warmer areas, so you may need to move your fermentation station to a cooler spot. Kombucha should be fermented between 60-85°F (16-29°C).

Fix the balance of yeast. If you’ve tried both of these and your kombucha continues to ferment much faster than it’s supposed to, you may need to adjust the balance of yeast in your brew.

  • Remove your SCOBY from the vessel and wash off the brown stringy bits (these are yeast!).
  • Steep your tea for less time. The yeasts feed on the tannins in the tea, and reducing these could help control overactive yeast.
  • Use a different start kombucha (such as a bottle of store bought) to reintroduce a more balanced colony of bacteria and yeast.
kombucha scoby in a jar

How to fix vinegary kombucha

Let’s say you’ve already let your kombucha go sour and now you’re left with tart kombucha. What can you do to fix it?

Neutralize the flavor with something sweet. You can mix the kombucha with fruit juice, honey/sugar, or pureed fruit (and drink straight from the first fermentation or move to a second fermentation). Sweetness acts as a counterbalance to sourness.

Water it down with carbonated water, a soft drink, or even plain tap water. This helps make the tartness more palatable without the addition of sugars.

Closeup photo of white sugar granules

Ways to use sour kombucha

Worst case, your kombucha is way too vinegary to drink. What can you do with over-fermented kombucha?

Use it as a strong starter kombucha for your next batch. I like to keep a bottle of starter in the fridge as a backup (in the event of mold, or if I want to share some starter with a friend).

Make vinegar by letting the kombucha continue fermenting to the point that it tastes like vinegar. Use kombucha vinegar anywhere you would normal vinegar (like in salad dressings, mayonnaise, as a pickling brine, or even as a household cleaner).

Use it as a marinade for proteins or veggies.

Soak grains to make them more digestible.

12 thoughts on “My Kombucha Is Too Vinegary!”

  1. HI Sarah,

    I really appreciate all the work you put into your website, and I always love reading the interesting information you provide. I have used your site for over a year and I love it . keep up the great work!

  2. I have had this acid problem every time I Brew. Scobies seem to generate at a great rate and I can never seem to get a clean brew. It’s always cloudy or has a great deal of sediment. I have tried filtering for 2nd fermentation. But within a week I have either a baby Scoby in my bottle or again loads of sediment. Help

    Kind Regards and many thanks

    • The cloudiness (and sour taste) are from over active yeast. Try removing the brown stringy bits and adding a new bottle of unflavored kombucha (from the store) to help balance out the bacteria and yeast! 😀

  3. Thank you for all your great advise on this. I’m still learning and developing my brew techniques. Hey. Maybe I’ll start making wine or beer. =) hehehe

  4. Mine got a bit sour and I thought it might be because I added a heat source since my jar collection increased and it is cooling down for winter. Seemed that my 6-7 days to F1 became 5 days and a bit sour. Now I’m moving things along faster. I do F2 in gallon jars for flavor then strain and bottle for F3. But I have a baby scoby in every bottle and have to strain (I don’t like jelly bits in my drink). How can I slow the baby scoby production? I F3 for 4 days on heat at 80F.

  5. Its my first time making kombucha and started brewing. It’s on its 5th day of brewing and noticed the scoby is still at the bottom and there’s a lot of bubbles on top. Is that normal?


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