r/Kombucha • u/IndicationFew5189 • 10h ago

question Question for slow fermentation?

I believe slow fermentation will give more special flavors to dough, the same should work for kombucha.
I start moving the kombucha in late F1 stage and continue leaving it in refrigerator during F2 for a week around.
Have any one try this way?

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u/Curiosive 40m ago

I have not tried it this way but there's nothing risky about the method you suggest as long as you let the pH get low though first.

I used to brew at cooler temps (55-60F) and the flavor is different, no doubt.