Where To Store Kombucha

Does it matter where your fermentation station is? Where should you store kombucha while it ferments? Breaking it all down here!

So you’re ready to start brewing kombucha. You’ve got all your supplies and know how to keep them clean. There’s one last step…set up your fermentation station!

Finding the ideal location for your kombucha to ferment is an important part of brewing, and can make or break your ‘buch! Fortunately, this is as easy as finding a spot in your house that is:

  • The right temperature
  • Away from direct light
  • Away from contaminants
Brewing kombucha in a closet

Store kombucha at the right temperature

Kombucha can be brewed at temperatures between 60-85°F (16-29°C), though for the most delicious kombucha, aim for a temperature range between 75-80°F (24-26°C).

If your house is warm, find a cool spot for your kombucha, like a cupboard or the basement. You should also taste your kombucha more regularly in warmer climates, as it will ferment more quickly.

If your house is cool, try to find a warm spot like the laundry room, above a fridge, or near a radiator/heater. If you have a difficult time keeping your kombucha in a safe temperature zone, consider purchasing a heat mat, which is a warming wrap that goes around your vessel.

Store kombucha away from direct light

Kombucha doesn’t like to brew in direct light, which can cause the yeasts to slow or stop fermentation. Simply keep it tucked away in a pantry (ensuring there is enough air flow around the vessel), or cover it entirely with a cloth.

Keep kombucha away from contaminants

Airborne spores of bacteria or fungus from garbage, compost, fruit bowls, or even other fermentation projects (like kefir or kimchi) can contaminate your kombucha. Ensure your kombucha is stored away from these potential contaminants to prevent kombucha mold.

Bottles and jugs of kombucha on a wooden floor with white background

My kombucha is done. Now what?

To store your kombucha after it has fermented to fizzy perfection, simply transfer the bottled kombucha into the fridge. Kombucha will last for many months in the fridge due to its acidity.

The SCOBY should never be stored in the fridge, and can be used to start the next batch of kombucha (Need to put a pause on brewing? Learn how to take a break from brewing or start a SCOBY hotel).

So where is your fermentation station? Let us know in the comments below!

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15 thoughts on “Where To Store Kombucha”

  1. Hi! I am currently living in a camper. As much as we stabilize it, it will still rock by us moving around inside. I planned on putting the kombucha on a counter in the camper kitchen but I worry the gentle rocking will hurt the brew process. Any tips?

    • I don’t think it would influence the first fermentation, but if you have any bottles it could cause them to explode! Maybe put them in a box on the bed or on a blanket to absorb some of the bouncing?

  2. My house has become overrun with fruit flies. There are thousands everywhere. I have a half dozen ACV fruit fly traps out, as well as sticky traps. None have infiltrated my kombucha yet….but do I need to scrap the batch to get rid of the flies?

  3. This time when I bottled my Kombucha it tastes weaker than usual, almost waterer, any suggestions
    Jean C

  4. Plastic? I thought you should never store Kombucha or Scoby in a plastic container? Is there only times during the process that you should not?

  5. Hi Sarah, I live in the tropics and am concerned about fermenting my kombucha at room temperature, also storing my SCOBY. Can you offer me some advice as our temperatures often range over 30C in the home. I have used an esky with cold packs which will keep the temperature around 16c to 20c when making sauerkraut. Would this be suitable for kombucha?

  6. Hi Sarah, I see your above comment not to store your SCOBY in the fridge. Are you referring to the SCOBY Hotel as I’ve read some store their Hotel in the fridge and others store theirs in a cupboard/ pantry etc. Thanks in advance, regards Vicki

    • Just SCOBYs in general, whether it be by itself or in a hotel, should be at such cold temperatures. It slows the fermentation and opens up the possibility of mold occurring.