Can Kombucha Go Bad? How to Tell if Your Fermented Tea Spoiled

Identifying When Kombucha Has Spoiled

Kombucha is a fermented tea drink loaded with probiotics, enzymes and organic acids theorized to offer various health benefits. However, with any perishable food or beverage, improper storage can allow kombucha to become contaminated and go bad rather quickly.

How to Tell if Kombucha is Bad

Fresh kombucha smells sweetly fermented, similar to apple cider vinegar but gentler. The liquid should be slightly cloudy rather than clear and have strands of the SCOBY culture floating within. Fizziness varies depending on fermentation stage. If kept unrefrigerated for too long, kombucha develops an overly sharp vinegar odor and begins growing thick stringy blobs that are NOT safe SCOBY formations.

Additional signs your kombucha spoiled include:

• Smells rotten, rancid or cheesy
• Appears dark in color
• Tastes unpleasantly salty, bitter or alcoholic
• Contains black dots of mold
• Foams up or hisses upon opening

Mold in Kombucha - When to Toss It

Being a fermented product, kombucha risks mold contamination, especially types producing mycotoxins. Mycotoxins cause symptoms like nausea, vomiting, seizures and liver damage. Black, blue, red or white fuzzy spots signal mold infestation. If you spot mold, discard kombucha immediately even if it smells alright. Mycotoxins linger even once mold dies off or gets filtered out.

Causes of Kombucha Spoilage

Multiple factors can tip kombucha from a gently fermented tonic into undrinkable swill. Follow best brewing practices and handle bottled kombucha properly to avoid waste.

Improper Storage Temperatures

Temperature plays a huge role in kombucha safety. Ideally, ferment kombucha between 70F - 85F until reaching desired tartness. Then cold crash by refrigerating to halt fermentation. Bottled kombucha keeps longest stored chilled at or below 40F . Storage at room temperature risks over-fermentation and rapid spoilage once good bacteria die off but contaminating agents thrive.

Inadequate Acidity

Kombucha requires sufficient acidity from organic acids like glucuronic acid for shelf stability. Typically kombucha reaches a safe pH around 2.5 - 3.5 after 7 - 10 days primary fermentation. Insufficient acidity at bottling leaves kombucha vulnerable to mold, fungi and harmful bacteria infiltrating the unprotected solution.

Improper Bottling & Second Fermentation

Bottling kombucha before yeast population and acidity peaks risks renewed vigorous fermentation with carbon dioxide byproduct buildup. Without vented bottles this pressurization can shatter glass or plastic containers, leaking unstable kombucha open to airborne contaminants.

Additionally, over-carbonation from elongated secondary fermentation produces too much alcohol that compromises nutrition. Yeast digests residual sugars into ethanol, eliminating probiotics. Watch bottling durations to limit alcohol content.

Contaminated Equipment

Sanitize all equipment with boiling water or vinegar before kombucha preparation. Residual dirt or cleaning solutions introduce competing microbes during fermentation. These out-populate acid-loving cultures, raising pH and chance of pathogenic bacteria. Ensure utensils only contact protected kombucha after sanitizing.

Foreign Object Exposure

Anything touching post-fermentation kombucha poses contamination hazards if unsterile. People, pets, bugs, dust, etc. carry millions of bacteria eager to gorge on sugars and nutrients. One fruit fly alone holds hundreds of dangerous microbes like acetobacter, lactobacillus, and zygosaccharomyces. Cover fermentation vessels with clean cloth to filter air but forbid pests.

How Long Does Brewed Kombucha Last?

With clean methods and refrigeration, properly home-brewed kombucha lasts:

• Bottled, Refrigerated: 2-3 months
• Bottled, Room Temperature: 1-2 weeks MAX
• Open Fermenting Vessel: 3-4 weeks

Commercial kombucha enjoys longer shelf life around 6-12 months refrigerated thanks to sterilization and preservative methods disabling contaminant microbes. But once opened, commercial kombucha also needs prompt refrigeration and consumption within a month.

Extending Kombucha's Shelf Life

Refrigerate Immediately After Bottling

As mentioned, cold crashing kombucha prior to bottling then keeping refrigerated essentially presses pause on fermentation. Yeast and bacteria metabolism slow drastically below 40F. Just one or two days room temperature after brewing fills bottles with excessive CO2.

Even while refrigerated, kombucha continues changing composition. Flavor intensifies, acids convert to less soluble forms crashing out sediment, and nutrition declines over time from residual microbial work. But the cold prevents pathogenic invaders and runaway fermentation ruining your batch.

Use Airlocks During Primary Fermentation

Lidding primary fermentation vessels risks built up CO2 popping off the cover, exposing liquid underneath to airborne contaminants. Using an airlock allows gas venting without breaking seals. The lock also prevents oxygen entering after carbon dioxide purges headspace air protecting live cultures.

Ensure sufficient starter tea acidity before applying airlocks by fermenting open 1-3 days first. Acidity prevents early air contact ruining cultures. Then seal with airlock until ready for bottling up to 30 days for maximal acidity and nutrition.

Incorporate Natural Preservatives

Many herbs and compounds boost product shelf life when added before bottling kombucha. Anti-microbial candidates include:

• Cinnamon
• Clove
• Ginger
• White vinegar
• Juices high in vitamin C or citric acid

The best preservatives integrate seamlessly into flavors without weird aftertastes. White vinegar blends perfectly into the existing sourness of fermented kombucha.

Storing Kombucha Properly

Follow these guidelines for maximizing kombucha shelf life and minimizing waste from spoilage:

Choose Appropriate Bottles

Flip-top Grolsch style bottles make wonderful kombucha vessels, providing built-in airlocks. Swing cap bottles work too but may slowly lose carbonation sealed. Avoid ultra-airtight latched bottles unless you burp them. Explosions or shattered glass otherwise happen! Plastic bottles stand up better to pressure but degrade faster permitting air/microbe entry.

Ensure all bottles undergo sanitizing washes first and remain sealed until filling. Rinse immediately after emptying too, to limit staining and buildup.

Limit Light Exposure

Sunlight and UV rays damage kombucha by generating free radicals degradeling nutrients, enzymes, and probiotics. Store in dark cabinets or opaque vessels. Never leave bottled kombucha sitting in sunlight.

Minimize Oxygen

Anaerobic fermentation environments prevent toxic oxidation while aerating cultures risks killing populations. Yeast die first when exposed to oxygen, dropping acidity and increasing contaminant danger. Limit headspace when filling and refrigerate below 65F to curb regrowth.

Maintain Consistent Low Temperature

Refrigerator temperature fluctuations degrade kombucha faster by alternately slowing, then accelerating yeast and bacteria. Find most stable area of fridge to avoid temperature spikes and compromised immunity to interlopers.

What To Do With Spoiled Kombucha?

Firstly NEVER consume kombucha you suspect spoiled, no matter how slight. Irreversible toxicity, digestive damage or infection may occur. When in doubt, toss it out.

Spoiled kombucha shouldn't discharge down drains either because of potential clogs from accumulation. Instead, pour ruined kombucha into your compost pile. Acids and sugars nourish beneficial microbes breaking organic matter down into rich soil.

You can also pour spoiled kombucha around non-edible outdoor plants as fertilizer. Avoid contact with leaves and rinse roots after to prevent localized burning.

With proper handling, equipment, bottling and storage you can brew tasty kombucha for months refrigerated. But neglect temperature

Disclaimer: This article is for informational purposes only and does not constitute medical advice. Always consult with a healthcare professional before starting any new treatment regimen.