There can be several reasons why your kombucha is not fermenting as expected. I will provide a detailed explanation of each potential issue below:
1. Brewing Environment: Kombucha fermentation is sensitive to temperature. If your brewing environment is too cold, it can slow down or even halt fermentation. Ideally, the brew should be kept between 70-85°F (21-29°C). If it's colder than that, consider moving your brewing vessel to a warmer location or using a heating mat to provide the necessary warmth.
2. SCOBY Issues: The SCOBY (Symbiotic Culture of Bacteria and Yeast) is the essential component for kombucha fermentation. If your SCOBY is small, old, or inactive, it may not have enough viable bacteria and yeast to initiate fermentation or do it efficiently. In such cases, you may need to obtain a new, healthy SCOBY or try to revive the existing one by providing optimal brewing conditions.
3. Insufficient Starter Tea and Sugar: When brewing kombucha, it's crucial to have an adequate amount of starter tea and sugar to provide the necessary nutrients for the SCOBY. Starter tea is the previously fermented kombucha that serves as a source of beneficial bacteria and yeast. Insufficient starter tea or sugar can lead to slow fermentation or no fermentation at all. Ensure that you are using the recommended ratio of starter tea and sugar for your brew size.
4. Lack of Oxygen Flow: Kombucha fermentation requires oxygen to support the growth of beneficial bacteria and yeast. If your brewing vessel is tightly sealed or lacks proper ventilation, it can hinder oxygen flow and impede fermentation. Make sure there is enough airflow by using a breathable cover or cloth secured with a rubber band instead of an airtight lid.
5. Contamination: Contamination in the brew can disrupt the fermentation process. It can happen if unwanted bacteria or mold enter the brewing vessel. This can occur due to unsanitary equipment or improper handling. If your kombucha smells or looks off, has visible mold growth, or tastes unpleasant, it could be a sign of contamination. In such cases, it is recommended to discard the batch and thoroughly clean and sanitize all equipment before starting a new brew.
By considering these potential issues and troubleshooting accordingly, you should be able to identify the reason behind your kombucha not fermenting as expected. Remember that fermentation is a natural process and can sometimes vary, so it's essential to be patient and make adjustments as needed.