Kombucha troubleshooting
I’ve made every mistake in the book. Here’s how to diagnose and fix the most common kombucha troubleshooting problems — quickly and honestly.
TAste Problems
Kombucha is too sweet
Needs more time. Move somewhere warmer and taste again in 2 days.
Easy fixTastes like vinegar
Over-fermented. Use as starter liquid or in cooking. Shorten next batch.
Full guide →Tastes flat and bland
Use stronger tea, warmer temperature or give it more time. Taste from day 7.
Easy fixTastes metallic
Metal contact during brewing. Discard batch and check equipment — avoid prolonged metal contact.
DiscardCarbonation problems
No fizz after bottling
Check gaskets, temperature and sugar. Seven possible causes covered in detail.
Full guide →Too fizzy or explodes when opened
Refrigerate sooner next batch. Always open cold, slowly, over the sink.
Easy fixLoses fizz quickly after opening
Open and serve cold. Pour slowly down the side of the glass. Drink soon after opening.
Easy fixSCOBY Appearance
Brown or dark SCOBY
Normal tea staining. Darkens over successive batches. No action needed.
Normal ✓SCOBY sank to the bottom
Completely normal. New layer forms on surface regardless of where original settles.
Normal ✓Brown stringy bits underneath
Yeast strands. Harmless and a sign of active fermentation. Strain when bottling if preferred.
Normal ✓Kombucha is very cloudy
Active yeast cultures. Normal for unfiltered home brew. Strain when pouring if preferred.
Normal ✓Not sure if my SCOBY looks right
Full visual guide showing what’s normal and what’s not at every stage.
Full guide →SCOBY is very thin
Usually too cold. Move warmer and use more starter liquid. Thickens over successive batches.
MonitorProcess Problems
No new SCOBY forming
Too cold or not enough starter liquid. Move warmer. May take 5–7 days to become visible.
Check conditionsFermentation seems very slow
Almost always temperature. Find a warmer spot above 21°C. Check starter liquid quantity.
Full guide →White bits floating in kombucha
Yeast clumps. Completely harmless. Strain when pouring if preferred.
Normal ✓Serious — act now
Fuzzy mould on my SCOBY
Discard entire batch. Sterilise jar. Start again with fresh SCOBY and at least 200ml starter liquid per litre.
⚠ Discard — full guide →Smells rotten rather than sharp
Not normal fermentation smell. Check for mould. If smell persists, discard batch and start fresh.
⚠ DiscardStill stuck?
Can’t find the answer above? Send me a message and I’ll help you figure it out. I’ve probably made the same mistake.