Why Isn’t Your Kombucha Carbonating?

If you are a homebrewer, then you have probably encountered this problem before. You brew your kombucha, put it in the bottle and store it for 4-7 days to let it carbonate. But when you open up the bottle to take a sip, what do you find?

There is just one problem – there isn’t any carbonation, after all, that time! What happened?

Here are some reasons that your Kombucha isn’t carbonating.

Your Room is Too Cold

Kombucha carbonates best in temperatures between 70-85 degrees Fahrenheit. If your room is much colder, it may take longer for the kombucha to carbonate. Try moving the jar of Kombucha somewhere warmer or using a heating pad on its lowest setting underneath the jar.

Your Bottle Hasn’t Been Brewed Long Enough

If you’re bottling your kombucha before it has finished carbonating, the CO₂ may not have enough time to dissolve into the drink. Be patient and let your kombucha ferment for the full two weeks before bottling!

You Aren’t Waiting Long Enough

Bottling your kombucha too soon can also prevent it from carbonating. Make sure you give your kombucha at least two weeks to ferment before bottling!

Your Kombucha is Being Brewed in a “Wet” Climate

If you live in a humid climate, your kombucha may take longer to carbonate because the extra moisture in the air will slow down the fermentation process. Try brewing your kombucha in a drier environment to speed up the carbonation process!

The SCOBY Isn’t Healthy

If your SCOBY is not healthy, it may not produce enough carbon dioxide to carbonate your kombucha. Make sure you are taking care of your SCOBY and using high-quality ingredients in order to produce a healthy batch of kombucha!

You’re Filtering The Kombucha Before Bottling

You can filter your kombucha AFTER you carbonate it, but not before, of course! After the second fermentation, filter any gunk out of the kombucha.

You also want to add all of those brown stringy bits (the yeast!) from the first fermentation into your second-fermentation bottles. These will aid in the carbonation and fizzing significantly.

Your Tea Isn’t Strong Enough

The tea you use in your kombucha can impact how much carbonation it will develop. If the tea isn’t strong enough, there won’t be enough caffeine and acids to get a good fizz going! Try using more tea (and sugar!) during the first fermentation process for better results after bottling.

Your Aren’t Adding Fruit or Sugar

Adding fruit or sugar to your kombucha during the second fermentation will help increase carbonation. Make sure you are adding enough fruit or sugar for it to make a difference!

Your Kombucha is Too Old

If all of these things have been ruled out, and your kombucha is still not carbonating, it may be time to try a new batch of kombucha! If your SCOBY has been stored for an extended period, it may not be healthy enough to produce carbon dioxide. Switching to new tea and sugar can also help get new life into the process if everything else hasn’t worked! Kombucha is naturally fizzy but sometimes you find yourself with a batch that won’t carbonate. It can be frustrating, but don’t give up! Take the time to try out some of these tips above and you will have fizzy kombucha in no time flat!

About The Author

Picture of 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.