A buddy in my homebrew club said my kombucha was 'too polite'

He meant it lacked acidity and bite, and it hit me that I'd been babying my culture instead of stressing it a bit with warmer temps and longer ferments. Has anyone else gotten feedback that made you totally change your approach to a ferment?

2 comments

2 Comments

coleman.jade6d ago

72 hours in the garage, your kombucha will be a rude bastard.

the_jennifer6d ago

Bet on the garage temp being all over the place at night... that wild swing is what really makes it turn sour fast.