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Kombucha can be kept either refrigerated or at room temperature for up to 2 years (consume within 10 days of opening), although watch out for the build up of naturally occurring carbonation if kept at room temperature! The naturally acidic pH of ripe Kombucha means conditions are favourable for the growth of the kombucha culture, and inhibit the growth of moulds and bacteria. In fact, as long as your Kombucha has been kept in an appropriate container (glass is best) it will just continue to mature and will eventually become Kombucha vinegar which has a multitude of uses of its own: use it in salad dressings, as a hair tonic / rinse to de-toxify and get rid of product build-up, as a non toxic cleaner or as a marinade.