I like health ade cayenne cleanse kombucha but dont like 14g sugar in it. Can I keep this kombucha at home for longer to reduce sugar content?

I tried No sugar 'Liquid Remedy' Kombucha. They work well but it's more like sparkly water.

Any recommendations?

I drink a lot of GT's. So much that its starting to hurt my wallet. I'd like to start brewing my own kombucha (maybe using GT's as a starter) but I'm worried about poisoning myself. The wiki seems ok but doesn't very well go into the kind of detail I'm hoping for on how to avoid getting yourself sick. Is there anything else out that that you all can recommend?

Hi all! A bit of an odd request, but my brother and I have a shared interest in brewing and I want to paint something for him to reflect this. I'm looking for F1 inspo pics - the bigger the better! I'm thinking of painting a big, bubbly, colourful jar of kombucha and need all the inspiration I can get, from interesting pellicles to yeast structures and light reflected on the glass. Any and all help appreciated!

Hello,

I’ve been brewing my own hard kombucha at home for about 5 months now. I have a 2-gallon glass jar for phase 1 fermentation, two 1-gallon growlers with airlocks for phase 2(adding champagne yeast), and then two 38mm growlers for phase 3 (add dried fruit).

For phase 3 I have purchased two 65psi cargo-caps and was wondering if I could just have phase 2 and phase 3 in the same 38mm bottles since the carbo-caps already prevent oxygen from getting in and also manage the pressure. This would save me time from move my kombucha from phase 2 to phase 3 different growlers. Thoughts?

Did someone ever try a small amount of fluid to start a kombucha? I feel like all my kombuchas are a bit too sour for my taste, and if I stop the first fermentation earlier they are too sweet. Is it possible to go with less starter fluid? I’ve been doing a 250ML fluid + pellicle in 2 liter of tea and 125G sugar.

I will be away from my home for 4 weeks. I’ve read that you can just make an F1 and leave it for 6 weeks max and that’s it. So, can I really just do a batch before I leave and come back in 4 weeks and it’ll be okay? Do I need to increase the sugar at all?

I also would love to bring some scoby with me to gift to a family member, but my travelling will take almost 20 hours or so by plane and train. How could I transport a small amount for a starter? I’ll be able to check a bag and I’m going from Europe to US if that matters.

Looking at options for larger fermenting ceases to move away from plastic food grade tubs. Found this on AMZ, thoughts on suitability

https://amzn.eu/d/1UYJmYR

Hi,

my first ever batch was a great success, however the 320g of sugar for the 2L of tea are sill giving me shivers. Although its tasty and not as sweet anymore, the amount of sugar still freaks me out. I am trying hard to maintain weight and avoid sugary stuff, for would prefer a low sugar kombucha like you get in the stores. Not the lowest possible, but low enough to not feel guilty having a small glass say every second day? Ideally every day hahaha

Today I've added 160g of sugar to the 2L of tea. Is that enough to keep the scoby going? What is the lowest amount of sugar you use per litre of tea?

This is my second time having a successful brew! Yay!! I used ginger lemon and green apples this time. Does anyone else get a pellicle growing on top of their 2F? I don’t mind it, everything is still delicious, but I do wonder why that might be happening. Am I leaving it out for too long? Thanks!

I admit, I did not read the rules first so I did use a square concontainer. Also, looking back, I did wash the container with antibacterial soap beforehand too. 🤦‍♀️

Hey everyone

I fet my starter again. Rather than using tea bags i used leaf tea and filtered it. In just noticed this deposit.

Is it harmful?

My kombucha has been brewing for about 4 days but I havnt been able to check on it the last 2 days. I don't even know if I can taste it because it might hurt me. This is my first brew ever so I don't know it if is mold but want to make sure of what it is before I choose my course of action.

PLEASE RESPOND ASAP

I just wanted to say thank you to this group! I’ve been drinking 1F kombucha for a year, too unsure about going through the hassle of 2F.

Well, I bought some bottles and gave it a try! 2 weeks now, I’ve been going through the hassle, lol, of flavoring my kombucha with sugared ginger, parsley, and apple juice. It’s so good! 😆 and the satisfying POP!

Thanks, Reddit! ❤️

1. Raspberry Mint
2. Mango Mint
3. Blackberry Mint

I have a bunch I could get rid of this week.

Like title. I’m only in batch #3. Is it normal for my F1 to already be slightly carbonated? I just bottled after only 6 days in F1, because it seems pretty sour/tart, and pH was 3.5. My second batch was very carbonated, then had a sulphuric smell after being bottled for 2 days. Tastes ok, but still worried something is off and I need to start over with a new scoby/starter liquid.

Life just gets in the way sometime. I had a continuous brew going in the basement, but I have not emptied it or added fresh in probably a couple months. I did a dip pH test with some strips I have from brewing beer and it was as light as the scale would read. 4.6 or less, and tastes much stronger and more vinegary than I generally prefer. Can I salvage the Scoby from this with a fresh batch or do I need to start completely over?