So, you’ve just set up your first batch of kombucha, and now you’re waiting for it to ferment. This is an exciting stage, but it can also feel a bit nerve-wracking, especially if you’re new to brewing. Fermentation can look strange at times, but that doesn’t necessarily mean something’s wrong. Here’s a general guide on what you can expect to happen during the first fermentation (F1). 

Don’t Panic About Mould! 

The most common concern among new brewers is mould. While it’s understandable to be cautious, mould is actually rare if you follow proper steps. Fermentation can look a bit odd, but it’s a natural process, and your SCOBY knows what to do. If you’re still worried, check out this post on identifying and preventing mould [here]. 

What Happens During F1 

SCOBY Sinking or Floating: 

  • When you first place your SCOBY into the sweet tea, it may sink or float—both are perfectly normal. Over the next few days, it might float to the top or stay at the bottom. Either way, the SCOBY will continue to ferment the tea, and a new SCOBY will likely form on top.
     

  • Day 3 – Opaque White Specks: 

Around Day 3, you may see small, white specks forming on the surface of the tea. Don’t worry—this is not mould! It’s the SCOBY starting to grow. Avoid disturbing the jar, as agitation can prevent the SCOBY from fully forming.  

  • Day 4-5 – A New SCOBY Forms: 

By Day 4 or 5, you should notice a thin layer of new SCOBY growing across the top of your brew. The shape will mirror the shape of your container. If you don’t see a new SCOBY yet, don’t stress—it may just take a little longer, especially if the room temperature is on the cooler side. 

  • Brown Stringy Yeasty Bits: 

You’ll also see brown, stringy bits floating in your brew or attached to the SCOBY. These are yeast strands, and while they may look strange, they’re completely normal and help create carbonation later on.

  • Black Specks in the SCOBY: 

If you notice tiny black specks, don’t be alarmed. These are likely tea dregs that weren’t fully strained out. They won’t affect your brew. 

  • SCOBY Pushing Out of the Liquid: 

Sometimes, as fermentation progresses, your SCOBY may get pushed out of the liquid. This can happen if your jar narrows at the top or if CO2 builds up under the SCOBY. If this happens, just gently push the SCOBY back into the liquid—it’s totally fine. 

Changes in the Liquid 

  • Color Change: 

Over time, the tea will lighten in color as it ferments. 

  • Cloudiness at the Bottom: 

You’ll likely see some cloudiness at the bottom of the jar as the yeast settles. This is normal. Before bottling, stir the yeast back into the brew for even distribution. 

  • Acidic Smell: 

A vinegar-like smell will develop as your brew ferments. This is a sign that your kombucha is fermenting correctly. 

Temperature and Timing 

The ideal fermentation temperature is mid to high 24-27°C. Kombucha can ferment in a range between 18-29°C, but keep in mind that cooler temperatures will slow down the process. If it’s cooler, the first fermentation might take closer to two weeks, while in warmer weather, it may take just 7-9 days. 

You can monitor the temperature using temperature stickers on your brewing vessel to make sure the environment is ideal for fermentation. 

 

What About Mould? 

If you’re worried about mould, remember that it’s rare as long as your brew stays acidic and you’re following proper hygiene. Mould will look fuzzy and usually green or black. If you spot it, you’ll have to discard the batch and start over. If you need more details on mould, check out this post [here]. 

Taste Testing 

You can start taste-testing your kombucha around Day 5. The longer it ferments, the less sweet and more acidic it becomes as the sugar gets consumed by the bacteria and yeast. Keep tasting it until you achieve the flavour you like—anywhere between 7-12 days is typical for most brews. 

 

Conclusion 

The first fermentation process can feel like a waiting game, but it’s essential to be patient and let the SCOBY work its magic. While some stages of fermentation might look strange, they’re usually just signs of a healthy brew. Remember, kombucha is a living culture, and it needs time to transform sweet tea into tangy kombucha! 

If you’re curious about how to know when your kombucha is ready for second fermentation, check out the next step in the brewing process [here].