The Best Place To Brew Kombucha – Where Should You Let It Ferment?

the best place to brew kombucha

If you’re a kombucha fan, then you know that the fermenting process is key to the final product. But what’s the best place to let your kombucha ferment?

In this blog post, we’ll discuss some of the most popular fermentation spots and help you decide where’s best for your kombucha.

Where is The Best Place to Brew Kombucha? Where Should You Let it Ferment?

During the first fermentation, while brewing kombucha at home, you generally should keep it in a warmer area, with good airflow and away from direct sunlight.

Most people like to keep their kombucha in the kitchen since this is usually the warmest and most convenient spot in the house. However, that doesn’t have to be the case.

For me, the warmest room in the house is actually my office. I let it ferment on a shelve that is away from direct sunlight. That gives it good airflow, is away from direct sunlight (I also usually work without any lights on as well) and it keeps my brew right around 75 degrees Fahrenheit.

If I find it getting too cold (below 70 degrees) too often, I’ll use a heat wrap like the one below.

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Does Kombucha Need to be in a Dark Place?

No, kombucha does not need to be in a dark place.

There are some people that say that you should avoid any direct light when brewing (not just sunlight). I have tried fermenting my kombucha in both dark and light areas, and I haven’t noticed any difference in the final product.

In fact, some people believe that kombucha ferments best when it’s in a well-lit area.

So, ultimately, it’s up to you. If you have a spot in your house that meets the other criteria (warmth, good airflow, etc.), then go for it!

Can You Ferment Kombucha Outside?

Letting your kombucha ferment outside isn’t usually recommended.

While the temperature might be ideal, there are too many variables (wind, dust, animals) that can contaminate your brew.

Can You Brew Kombucha In a Cupboard?

If the cupboard has good airflow, then it should be fine. However, if it has a door and restricts any air coming in, letting your kombucha go through the first fermentation in a cupboard could be a bad idea. This is because it needs airflow.

There’s also a higher possibility of dampness/moisture accumulation in the area. Moisture in closed spaces is mold’s ideal environment, which obviously isn’t a good thing.

Once you bottle your kombucha, it is fine to store it in a closed cupboard.

What About The 2nd Fermentation?

After you bottle your Kombucha, you can store it really wherever you want as long as it is in a warmer environment. This is because it’s capped off so there is really no way for contaminants to enter your brew.

Just make sure it’s a warmer environment because keeping it too cold can stall the carbonation process.

The Most Important Things To Keep In Mind When Choosing a Location To Brew Your Kombucha

Keep Your Kombucha Out of Direct Sunlight (1st and 2nd fermentation)

Sunlight can have antibacterial effects. Since kombucha is full of really good bacteria, we don’t want sunlight to kill any of those out.

Make Sure It Has Good Airflow (1st fermentation)

Kombucha needs oxygen to ferment properly. If it doesn’t have good airflow, the fermentation process will be stunted.

A general rule of thumb is to keep your kombucha in an open area where there’s plenty of air circulation.

Keep It Away From Harsh Chemicals (1st fermentation)

If you spray things like bleach or other cleaning solutions around your brew, your SCOBY could absorb those chemicals, even in small amounts. Even tiny amounts of these chemicals might harm your SCOBY.

As you can see, there are a few factors to consider when deciding where to let your kombucha ferment. But as long as you find a spot that meets the basic criteria, you’ll be well on your way to brewing some delicious kombucha!

About The Author

Stephen aka “Kombucha Coach”

Stephen aka “Kombucha Coach”

My goal with Kombucha Coach is to help teach people about kombucha and start their journey into home brewing it themselves.