Cannonball Jones
Member
Hey all, I'm pretty new to this hobby and I'm having a bit of trouble getting things right. I've made a few batches now, but it always seems like I've let the first fermentation go on too long despite it only lasting 2-3 days. Even after that short space of time the pH seems to be down around 2-2.5 and my wife says it's way too sour or vinegar-like. I live in Taiwan so the ambient temperature tends to be quite high. Also I'm not sure if I'm letting the tea brew for too long (around 10-15 minutes) to start with as my kombucha always looks way darker than I see in other people's photos. I think I've got the second fermentation part okay, despite a couple of bottle explosions in the first couple of batches, it's really just the first part.
Any quick tips on what I'm doing wrong or what I can try to do to adjust things? Should I just end the first fermentation earlier?
Any quick tips on what I'm doing wrong or what I can try to do to adjust things? Should I just end the first fermentation earlier?