I’ve made a few batches now, and while I figured out getting better carbonation, my kombucha just isn’t very sour. Or tart, or whatever the right name is. I started drinking things like Health Ade and other brands you commonly see in stores, and they’re far more tart than what my homemade kombucha ends up being.
Do I just need to wait even longer before bottling? Last time I went about two weeks, and it’s really warm here right now. My brew room is over the garage, and much warmer than the rest of the house. I’m afraid to wait too long!
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Just go by taste, I stick a straw in and hold the other end with my thumb to capture some then pull it out and taste it. Once it tastes good you move on to the second fermentation
Waiting too long will just turn it into kombucha vinegar which is very sour, but makes a great starter
More time and/or a higher temperature, stronger tea, or less sugar. There aren’t many other factors to get tartness.
