{"id":647213,"date":"2023-02-06T07:50:58","date_gmt":"2023-02-06T06:50:58","guid":{"rendered":"https:\/\/kefirko.com\/?p=647213"},"modified":"2025-08-21T10:49:41","modified_gmt":"2025-08-21T08:49:41","slug":"winter-fermentation-of-kombucha","status":"publish","type":"post","link":"https:\/\/kefirko.com\/hr\/blog\/kako\/winter-fermentation-of-kombucha\/","title":{"rendered":"WINTER FERMENTATION OF KOMBUCHA"},"content":{"rendered":"\t\t
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Fermenting kombucha in the winter can present some challenges because the lower temperatures can affect the fermentation process. How does this change our kombucha fermenting and what can we do about it?<\/strong><\/p>

Low temperatures in the environment can slow down the fermentation process. The ideal temperature range for kombucha fermentation is between 20-29\u00b0C. If the temperature is too low, the fermentation will be slow and the kombucha may not develop the desired flavor profile. If the temperature is too high, the kombucha may become too sour quickly or even spoil.<\/p>

If the temperature is too low during kombucha fermentation, the following can occur:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Slower fermentation \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Low temperatures will slow down the activity of the microorganisms, which means that the fermentation process will take longer than usual. This can result in a less sour and less carbonated kombucha.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Lack of flavor \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tLower temperatures can also inhibit the growth of the microorganisms, which can lead to a lack of flavor development in the kombucha. This can result in a bland or weak-tasting kombucha.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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SCOBY may not form \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIf using the starter without SCOBY, the lower temperatures may affect SCOBY formation. It may take much longer than 10-14 days for this process.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Reduced bacterial growth \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe bacteria in the SCOBY are responsible for producing acetic acid, which gives kombucha its characteristic sour taste. If the temperature is too low, the bacteria may not grow at an optimal rate, which can lead to a less sour kombucha.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Yeast Inactivity \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe yeasts in the SCOBY are responsible for producing ethanol and carbon dioxide, which give kombucha its characteristic fizzy taste. If the temperature is too low, the yeasts may not be active enough to produce the desired level of carbonation.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Risk of mold \n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tIf the temperature is too low, the kombucha may not be warm enough to discourage the growth of mold. If mold does form, it will appear as a slimy, discolored layer on the surface of the kombucha.\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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To prevent these problems with kombucha brewing, the following steps can be taken:<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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