5 Reasons Your Kombucha May Be Cloudy (and How to Fix It!)

Brewing kombucha is a fun and rewarding process, but sometimes unexpected things happen—like cloudy kombucha. If your brew isn’t as clear as you expected, don’t worry! Cloudiness is often a natural part of fermentation, but it can also be a sign of brewing conditions that need adjusting. Here are the top five reasons your kombucha might be cloudy and what you can do about it.

1. Active Yeast Growth

Yeast plays a crucial role in kombucha fermentation, breaking down sugars and producing carbonation. However, an overgrowth of yeast can cause excessive cloudiness. If you see stringy or clumpy bits floating in your kombucha, it’s likely yeast. This is perfectly normal, but too much yeast can throw off the balance of your brew.

Fix:

• Stir your starter liquid before brewing to evenly distribute yeast.
• Regularly clean your brewing vessel to prevent excessive yeast buildup.
• If yeast strings are overwhelming, filter your kombucha before bottling.

2. Over-Fermentation

When kombucha ferments too long, the acidity increases, and the yeast and bacteria continue multiplying, creating more cloudiness. Over-fermented kombucha is often very tart and vinegar-like.

Fix:

• Reduce fermentation time if your kombucha is too sour or cloudy.
• Taste-test around day 7-10 (or sooner in warm climates) to catch the right balance of flavor and clarity.
• If over-fermented, dilute with fresh tea or use it as a vinegar alternative.

3. High Sugar Content

Kombucha relies on sugar to feed the SCOBY (Symbiotic Culture of Bacteria and Yeast), but too much sugar can lead to excessive yeast activity, causing murkiness. If you’re using more sugar than recommended, the yeast will feast, and your brew will get cloudier.

Fix:

• Stick to the standard ratio: about one cup of sugar per gallon of tea.
• Avoid honey or artificial sweeteners, which can affect yeast balance.
• Ensure fermentation is complete before bottling to prevent sugar buildup.

4. Temperature Fluctuations

Kombucha ferments best in a stable, warm environment between 75-85°F. If your brewing space experiences frequent temperature changes, it can disrupt yeast and bacteria balance, leading to cloudiness.

Fix:

• Keep your brew in a warm, stable location away from direct sunlight.
• If your home is cooler, use a heating mat to maintain a consistent temperature.
• Avoid moving your brewing jar too often, as this can disturb sediment and make your kombucha cloudy.

5. Dirty Equipment

Residue from soap, hard water, or previous brews can introduce particles that cloud up your kombucha. Even small amounts of leftover detergent or mineral deposits can interfere with the fermentation process.

Fix:

• Rinse all equipment thoroughly with hot water and distilled white vinegar.
• Avoid using antibacterial soaps, which can harm your SCOBY.
• Use glass or food-grade plastic vessels to minimize unwanted interactions.

Final Thoughts

Cloudy kombucha isn’t necessarily bad—it’s often a natural part of fermentation. However, if the cloudiness is paired with off-smells or unusual textures, it’s worth investigating. By fine-tuning your brewing process, you can enjoy a clearer, balanced, and delicious kombucha every time.

Cheers from the Kitchen!

Felecia