How long can you brew your bucha without it going bad or sour, is 2 months too long?
Sat, June 18, 2011 - 5:57 AMIt can probably go 2 months, depending on the temperature. But any longer after that and the health of the scoby will start to decline I recon. I personaly wouldnt drink kombucha tea that has fermented for 2 months. At that stage the kombucha is probably more like vinegar or battery acid. 8~x
Tue, June 28, 2011 - 11:34 PMHiya,
Two months is crazy long.
It's generally recommended to go about 7-10 days; 14 at the most, though it really depends upon the temperature. Then bottle your brew in some clean bottles and start another batch. One seller that I know (actually, the dude that I got the SCOBY from) recommends letting it finish for one to two weeks, though it could probably go longer. Then it goes in the fridge to await consumption.
I don't think I've let it go longer than three weeks all together but that's only because I'm impatient. Now that I am stepping up my production a bit, I won't be able to drink it quick enough, so I should be able to find out what longer finishing times can accomplish. Am also going to start experimenting with herbal concoctions.
Aging it in the bottles definitely improves the flavor and also produces carbonation and a wee bit of the ol' alcohol.
Something else to consider is that the longer it sits in your brewing jar (vat, tub, whatever) the more likely it is to become contaminated. Kombucha is pretty hardy but is susceptible to molds, flies, ambient yeasts, blah blah blah. It's pretty unlikely but why chance it? (Oh, swishing your brew around from time to time helps with the whole mold problem, fyi)
Also, the longer it sits, the more vinegar-like it becomes. I've read that the SCOBY will actually become a MOV if you let it sit long enough.
Maybe that helps?