You will soon discover the benefits of making your batches of the gut-friendly liquid once you incorporate kombucha into your daily life.
It presents some challenges, but it is a fascinating process. It’s unpleasant to have the unique smell associated with brewing kombucha.
But does kombucha always have to smell?
Kombucha is a fermented tea beverage that is naturally sweet and acidic. It also has probiotics that help to improve digestion.
If kombucha has been brewed too long or is exposed to air or light, it will begin to ferment and create a sour smell that can be unpleasant.
It doesn’t work that way. Adding more sugar, adding water, adding fruit juice, or adding baking soda are some of the ways to get rid of the kombucha smell.
Does Kombucha Smell When Fermenting?
Yes is the most direct answer to this question. When it’s time for it to ferment, Kombucha does smell. It is not possible to close the matter completely there.
If you have brewed your tea, added the sugar, and culture, and even found an excellent spot for the glass jar, you have accomplished your goal.
How confident are you that it is working? You will probably not smell anything coming out of your brew jar in the first few days of the process.
A distinct vinegary tinge will start to develop after a week or two. Brewers like the smell of this smell immediately and usually love it.
You might be taken aback by the smell of vinegar at first if you are new to kombucha. Unless you open the jar itself, it is unlikely that you will pick up any scent.
If you brew the batches for too long, the smell will become unpleasant. This particular smell is brought on by the fuel and minerals in the sweet tea.
They will deliver healthy acids such as acetic, citric, glucuronic, and gluconic as a by-product.
Other Signs To Tell If The Fermentation Process Is Working Or Not
You can look for other signs that your tea is being made if the smell is still present a few days after the ferment.
Before you pay attention to the visual changes, pay attention to the visual changes. You may be able to notice the collection of brown strings or clumps of cells.
They can be seen anywhere in your jar, and even attached to SCOBY, which is a colony of bacteria and yeast.
Tannins are contained in the tea and are fed on by the SCOBY. As a result of that, the color becomes lighter.
You will only likely notice it after a few weeks, and this is not an immediate sign of ferment.
Why Does Kombucha Smell Bad?
From time to time, there is a familiar smell that some kombucha brewers have encountered. Have you ever wondered what it is that makes kombucha smell like a fart?
Others also claim that their beverage smells like vomit. There is a scientific explanation for why the smell of these smells makes someone feel uncomfortable.
It doesn’t mean anything has happened during the process of making kombucha, sometimes it will give off a sulfurous odor, but that doesn’t mean anything wrong has happened.
Foreign or airborne yeast particles can cause a sulfur smell when they integrate with SCOBY.
This intrusion is good for the Kombucha industry because it diversifies the microbial content and produces a strong culture.
There are specific yeasts for which the sulfurous smell is a by-product. This doesn’t always happen, but when it does, it’s not a cause for concern.
You might not like the fart-like smell, but it is not dangerous to consume and it is not poisonous.
It is possible that the brand of tea leaves you are using could be the culprit. A sulfur smell can be caused by certain types of tea having a higher nitrogen content.
If the sulfurous smell is too strong, you might not want to drink the kombucha, even though it will taste good.
There are ways to prevent this particular kind of smell, even though you might not have a bulletproof system for avoiding it.
One option is to use a purification solution. Water from a store-bought brand works just as well at home as it does at a store.
If the issue came from the tea leaves, it would be a good idea to switch to a different brand.
How Can I Handle Kombucha Smells?
You now know how to remove the sulfur smell from the kombucha. There is still a decision to be made about what to do with the potent smell.
The room will become filled with a sour and overpowering smell if you leave the kombucha batches unattended for too long.
The problem is that the acids that cause it are difficult to remove. In the same way as oversalting your food, you can think of it that way.
You can add ingredients to make the situation better, but you can’t reverse the process.
Adding More Sugar
The problem of how to get rid of the kombucha smell can sometimes be solved with a little added sweetness.
If it works, you should take a small sample and test it. Sugar should be added to the rest of the kombucha batches if the smell and taste come back to normal.
Dilute the Batch with Water
If the sugar doesn’t do enough but makes things better, you can add some water as well.
The winning ratio can be repeated on the rest of the liquid if you stick to testing on small amounts of kombucha.
Add Some Fruit Juice
Fruit juice might be able to help if the water and sugar haven’t done the trick.
The amount of fruit juice you need depends on whether you have a continuous type of brew or the first brew batches.
Add Baking Soda
Some people shy away from using baking soda or calcium carbonate for their brew, while others use it.
Excess acid content is always going to be mitigated by these substances. They are likely to have an impact on the final flavor as well.
Let Your Kombucha Rest
If you don’t want to experiment with any of the suggested remedies for the smell, you can just leave the kombucha alone for a while.
Place it in the fridge and let it sit for a few weeks. It is known as “cold stabilization” and it will mellow out the smell and flavor of the kombucha.
Not every brew is going to come out perfect, regardless of whether you are a pro or a beginner.
When it comes to the process of fermenting, smells are expected but only to a point. You have to figure out how to get rid of the kombucha smell that is less than pleasant.
Time and patience, sugar, and water are some of the ingredients that can help. Don’t let your brew sit for too long because it will make the smell worse.