My first batch of kombucha in the new apartment went a bit fizzy | Fermenting Foods at Home

Nora Anderson · 2026-03-11T00:55:03.453364+00:00

Left it on the counter for 8 days in the Florida heat. Came home to a sticky explosion all over the cabinets. Anyone have tips for timing ferments in a warmer climate?

wesley7616mo ago

Actually the Florida heat is your best tool for brewing. My last batch in Tampa went 10 days at 90 degrees and it was perfect, not a drop lost. People freak out and check too early, which ruins the SCOBY. That sticky mess means you had a good strong ferment going, you just needed a better bottle. Use a swing top with a thicker seal next time.

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quinn_carr7mo ago

Florida heat will do that in half the time.

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riley_johnson907mo ago

My first apartment in Austin had the same problem with ginger beer. That summer heat just makes everything ferment like crazy. I started checking my brews after just 3 days once it got above 85. A cooler spot away from windows helps a ton, maybe a bottom cabinet.

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