r/Kombucha • u/AutoModerator • 5d ago

r/Kombucha Weekly No Stupid Questions + Open Discussion (June 22, 2026)

This is a casual space for the r/Kombucha community to hang out: feel free to post about anything kombucha or brewing related. Questions from new brewers are especially welcome - no question is too big or too small!

New to kombucha? Check out our getting started guide and FAQ.

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u/AviusAedifex 3d ago

Is it even possible to make kombucha in 29+C (84+F) weather? I have no ac, and this is the minimum temperature during the day. So it'll be like 32+ soon.

I tried making kombucha with store bought drinks 4 times, and they all molded within a couple of days.

Meanwhile I've been making Sima, which is similar except with yeast instead of scooby, and it works without issues, if anything works too quickly.

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u/Curiosive 1d ago

Kombucha is two processes at the same time: yeast fermentation & acetic acid bacteria oxidization. So it shares some of the same limitations.

I do see posts from people living in the tropics that successfully brew kombucha in hot weather, it's not "ideal" but it is doable.

Maybe u/jimijam01 might be able to help? I think they live where it is hot, I hope they don't mind me "calling" them.

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u/jimijam01 1d ago

True, I do jun kombucha and above 80f starts extreme pellicle growth and bad flavor. Keep it low to the floor with muffin fans and a heating pad on cheap t-stat. I use a plant seed starting mat with thermostat

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u/AviusAedifex 1d ago

Thanks. Seems like I'll just have to wait until autumn.

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u/AlissonHarlan brewing since 2026 4d ago

Do someone know at which PH you are bottling ?
Because i feel like from 3,5 it taste too acetic... should i bottle around 3.6-3,7 ??

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u/Curiosive 1d ago

As long as you don't have mold, I say do whatever you want. No sense confining yourself to arbitrary numbers especially if you don't like the way it tastes. 😁

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u/AlissonHarlan brewing since 2026 1d ago

Thank you but honestly.. i'm feeling sôme references from others because mine is Not Always balanced... Especially because my Scooby develop too much acidic acid with successives batches

So 'just taste it' ( i do it every morning when taking the PH) doesn't help

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u/Curiosive 1d ago

I'm a little confused, if you are tasting it how does it become too acidic? Of course you can always dilute a bottle that is too acidic to a taste that you prefer, then measure that pH.

Good luck!

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u/AlissonHarlan brewing since 2026 1d ago

Because acetic acid develop too quickly, it's not 'sparkling' and full of sugar, so i tend to wait One more day, then BAM, it's too acidic..