Kombucha — Dias Fermentação
- Created by
- Renato Passos, Eng. de Software
- Reviewed by
- Renato Passos, Eng. de Software
Last updated: Apr 18, 2026
Formula
fermentação
About this calculator
The Kombucha Fermentation Days Calculator helps determine the time needed to ferment your homemade tea. Kombucha is a fermented drink made from black tea, sugar and SCOBY (Symbiotic Culture of Bacteria and Yeast).
The basic formula for kombucha fermentation is simple: time + temperature + SCOBY. Fermentation occurs when the bacteria and yeast of the SCOBY convert the sugar of the tea into citric acid and other substances, giving the drink its taste and benefits.
It's worth noting that kombucha can be fermented for different periods of time, depending on your taste and needs. Some producers prefer a faster fermentation, while others prefer a slower fermentation.
Remember that kombucha fermentation should be done in a clean and hygienic environment, with the use of sterilized containers and utensils. Additionally, it's essential to monitor the temperature and fermentation of the drink to avoid the formation of unwanted bacteria.
Frequently asked questions
How long does it take to ferment kombucha?
The fermentation time varies from 7 to 14 days, depending on your taste and needs. It's recommended to ferment kombucha for at least 7 days, but it can be fermented for a longer period of time for a stronger flavor.
What is the ideal temperature for fermenting kombucha?
The ideal temperature for fermenting kombucha is between 20°C and 30°C. Additionally, it's essential to maintain a consistent temperature throughout the fermentation process.
What is the role of SCOBY in kombucha fermentation?
SCOBY (Symbiotic Culture of Bacteria and Yeast) is responsible for fermenting kombucha. It contains bacteria and yeast that convert the sugar of the tea into citric acid and other substances, giving the drink its taste and benefits.
Can I ferment kombucha in a warm place?
Yes, it's possible to ferment kombucha in a warm place, but it's essential to maintain a consistent temperature and avoid the formation of unwanted bacteria. Additionally, it's recommended to ferment kombucha in a cool and well-ventilated place.