How can I restart my kombucha liquid?
I thoughtlessly threw out the liquid of my kombuca/scoby while I was cleaning the container.
I don't believe the scoby is dead. It's not black or moldy.
The latest brew I've done, after a week, tastes like... cold tea.
Is there a way to restart the scoby/kombucha?
Best Answer
The SCOBY should act in the presence of fresh sugar, so if you are getting cold tea, then it isn't working, assuming all the conditions of time, temperature and clean vessel are met.
You can try again, dosing with a little more sugar, but if it isn't turning tea into booch then it is probably dead.
Not sure if you cultured that SCOBY or bought it, so you might need to make a new one with good booch and tea.
Also, I've heard that decaf tea is a no-no, so not sure if that entered the picture?
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How do I reactivate my kombucha?
Instructions for Activating the Kombucha SCOBYThe water should be hot enough to steep the tea but does not have to be boiling. Add the tea or tea bags to the sugar water to steep. Cool the mixture to 68-85\xbaF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes.How do I fix my fermented 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.How do I start a new batch of kombucha?
Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.Can you Overbrew kombucha?
It's cheap and easy to make, but if you leave it fermenting too long it can get a strong taste, and actually will turn to vinegar which will stay perfectly preserved. If your kombucha tea ever gets too strong for your taste, don't throw it out!How to Restart a Kombucha Brew After a Long Break
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Images: Andrea Piacquadio, William Fortunato, Max Vakhtbovych, William Fortunato