Our 160 gallon batches take about three weeks to fully ferment. Fermentation time largely depends on batch volume—for instance, when we fermented 80 gallons, it took just two weeks, and each time we doubled the size, we added about a week.
Temperature and humidity also play a crucial role. The ideal fermentation temperature is 80°F (27°C). Cooler temperatures slow down the process, while warmer, more humid conditions tend to speed it up. Different microorganisms thrive at different temperatures; for example, yeast flourishes in the low 60s, producing a drier, fizzier, and less tart kombucha, whereas bacteria prefer warmer conditions.
Fermenting kombucha is both an art and a science, and even small environmental shifts can significantly impact their symbiotic balance. It’s a fascinating dance of biology in every batch!