How to control sourness?

[diesel_88]

How does one control the sourness of kombucha? Per usual practice, I've been bottling at 1 week with residual sweetness. This doesn't seem like a robust method. Are there other techniques to control the sourness of the finished product? Trying to get to something lighter and less sour which my wife might enjoy.

 

[Pilgarlic]

Blend it.

 

[Synaster]

Sourness occurs when its fermentes too long, I had 4 jars of KT going at once and let one for just about a month. I tasted it and oh my way it bad. Also temperature could effect it as well.

 

[JNEL73]

I'm not entirely sure since I dont know all the players involved in kombucha fermentation but I believe acetobacter sp is responsible for the sour (acetic acid) therefore by controlling the o2 exposure you should be able to adjust the sour. The bonus would be increase alcohol content since the ethanol is not converted by the acetobacter to acetic acid. I'm just stArt to research kombucha fermentation for one of my wild ales.

Jon

 

[Synaster]

I would throw in temperature as well, it causes the scoby ti ferment faster.

 

[Darthoblio]

You can add a pinch of sugar or bits of fruit when you bottle it. This will also reactivate the yeast and create additional carbonation, so make sure you have stout bottles. Explosions are not unknown.

 

[saramc]

Short of pasteurizing or diluting there are not many options. That is the nature of KT. I would recommend secondary fermentation with variety of fruit combos. And remember to start daily intake quite small, one ounce, if you are new to this.
Great analysis of KT, http://happyherbalist.com/analysis_of_kombucha.htm