Label
All
0
Clear all filters

Troubleshooting Fermented Drinks

Appears in
Fermentation
Fermentation

By Asa Simonsson

Published 2019

  • About
My fermented drink tastes ‘off’ or mouldy This is not common, but it means that there is probably mould in your drink or it has gone off one way or another. Perhaps you kept your scoby/grains in the fridge for a long time and just taken it out to start making drinks again. Or you have fermented it for too long or at too high a temperature. Perhaps you used fresh fruit or berries and left them in for a long time. For the drink – throw it out! If you are using fruit or berries then strain the drink of bits of fruit as soon as you can. You might still need a new scoby or new grains. Also, always be careful with hygiene.
My fermented drinks have no bubbles or fizz Fizz happens over time and it is the second fermentation that normally fizzes a drink up. Water kefir gets more fizzy than kombucha. With kombucha, not enough fizz can happen when your scoby is new or has been kept in the fridge without using for a while. Temperature matters as well. Or perhaps it is the type of scoby or starter you use. Don’t worry, to make the drink more fizzy, you can do a second fermentation and let it sit in a 100% air-sealed bottle at room temperature for 24 hours. The last bit of sugar in your drink will then turn into fizz. Add some fresh fruit juice or fruit purée, or add a little bit of sugar, and let it sit at room temperature in a sealed bottle for 24 hours without the kombucha scoby or kefir grains. If it is still not fizzy enough after 24 hours you can leave it for another 24 hours. Another note, if making kombucha you should not filter out any small bits of the scoby.
My water kefir grains look like they have melted This can happen because you have fermented for too long or at too hot a temperature. In the summer the room may be warmer and kefir can ferment very quickly, in less than 24 hours sometimes. The grains are probably on the way to die and you need to look for some new ones. When they die they start to disintegrate.
My water kefir grains are not growing If you just got your water grains they can take a little while to grow. You need to really get into kefir making for it to work properly. Get into a flow of constantly making a new batch and not leaving the grains unfed. Leave your kefir to ferment no longer than 48 hours. If it is still very sweet you need to take the grains out and let it ferment further without the grains. Only when you get into a good rhythm of making kefir water will they start to multiply. Also, make sure you have the right ratios of sugar, water and grains. Go back and look at the tips on how to look after your grains in the water kefir section in this book, and feed them with minerals, ginger, fruit and unrefined sweeteners. However, if they are producing a good water kefir still I would not worry about it. Just keep doing what you are doing. Eventually they will start to multiply.
My kefir water is not fermenting and is still sweet after several days Your water kefir grains are probably dead or dying. Perhaps you forgot them in your last batch and they fermented for several days. Or perhaps you have had the grains in the fridge for a longer period. Or it’s the warm season so temperatures are high. Refer to the kefir section, and feed them with what they like. You probably need to get some new grains. You could try and reactivate them by changing the water every 24 hours even though it is still sweet. Also see the tips on how to look after your grains in the water by, for example, feeding them ginger, minerals and fresh turmeric.
My kefir water has got a slimy texture to it This could be a too-high temperature whilst fermenting, or your grains are on the way out. You might read somewhere it is due to too much mineral in the liquid. This is not the case in my experience, but worth bearing in mind. Pour it out and start again, to try and revive the grains. You might have to get new grains however.
My kombucha scoby is looking very strange, with an assortment of colours A kombucha scoby is an odd thing. It can take on a brownish colour with darker bits here and there, or it can be very light. It depends on where you got it from. Don’t be scared of your kombucha scoby. You need to be nice to it, and don’t let it sit in your fridge for too long without feeding it. It is probably fine the way it is so continue to use it. If you are really worried that it is not in a good way, throw it in the compost and get yourself a new one.
My kombucha scoby has a white thin layer on top of it This is probably a new baby scoby. You can leave it where it is or peel it off carefully and use it as a scoby in its own right. All is well and you can continue to use your scoby.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title