What does a vinegar or nail polish remover smell mean? Understand the science behind these strong odors and how to adjust your brew for a better taste.
1 Answer
A kombucha that smells like vinegar indicates over-fermentation, while a nail polish remover smell suggests the presence of ethyl acetate, often due to high temperatures or an imbalance in the SCOBY. Both can affect the taste and quality of your brew.
Detailed Explanation:
Let's break down what these smells mean for your kombucha:
Vinegar Smell: A vinegary aroma is a common sign of over-fermentation. The bacteria in your SCOBY (Symbiotic Culture of Bacteria and Yeast) convert sugars into acetic acid, which is the main component of vinegar. If your kombucha ferments for too long, or at too high a temperature, the acetic acid production can become excessive, resulting in a strong vinegar smell and taste. While a slight vinegary tang is normal, an overpowering vinegar smell means the kombucha has become too acidic. You can still drink it, but it will be very sour.
Nail Polish Remover Smell: This smell is usually caused by the production of ethyl acetate. Ethyl acetate is a solvent that can be produced by certain yeast strains in your SCOBY, especially when the fermentation temperature is too high or the SCOBY is stressed. It's generally not harmful in small amounts, but it can give your kombucha an unpleasant, chemical-like aroma and flavor. A strong nail polish remover smell indicates an imbalance in your SCOBY's microbial population.
Pro Tip:
To prevent these issues, monitor your kombucha's fermentation time and temperature closely. Aim for a consistent temperature between 68-78°F (20-26°C). Taste your kombucha regularly (after about 7 days) to determine when it has reached your desired level of tartness and sweetness. If you consistently get a nail polish remover smell, consider obtaining a new, healthy SCOBY from a reputable source.