i left a commercial kombucha almost empty and a scoby formed, how can i start from there? i go direct to f2? thanks!

The scoby on most recent batch of booch looked a little different than previous batches, it's very transparent and has lots of bubbles. The finished product also was also pretty bland tasting compared to previous batches (but it carbonated well). Any idea why that might be or what a scoby like this indicates?

https://preview.redd.it/55zfjzb09drc1.jpg?width=768&format=pjpg&auto=webp&s=1e9af02bff9f2d06a6b83a57f5976122a55db21d

So far I’ve made about 10 different flavor combos and I’ve gotta say, cherry as the base fruit flavor has been the best for all my 2 Fs.

Anyone else have success with cherry, or have a favorite fruit that you use? I didn’t expect cherry to be my favorite. When I get store bought it’s lemon ginger all the way. I only did cherry because my wife ordered them and we got twice as many as expected. That’s what I call a happy accident!

How much store bought kombucha do i need to make 1 gallon of my own? I can’t find a recipe to make my own that uses store bought stuff and not like, scoby or pellicle.

Didnt brew booch in almost half a year, but had a SCOBY hotel I fed once in a while. This week I got myself an inkbird and a heating pad and brewed a new batch with my regular recipe (260ml from the hotel, 200gr sugar, add up tea/water until 2600gr) and set it to 27°C

It's been now more than 2 weeks and only now is the sourness getting to the right level. Twice as long as before my pause. Is this..... Expected?

Thought you would like to see the fizzy achieved in F1 three weeks and a day with oolong at 80 degrees. This F2 needs to be monitored carefullly for exploding but I did add a skootch of sugar to my strawberry basil puree. Yikes! 😬

My first batch has been in its jar for most of the month. I originally used a SCOBY from a local brewery but went about two weeks with no pellicle/signs of fermentation. Upon tasting, it was still sweet, no acidity.

So I assumed I killed my SCOBY and bought one off Amazon with good reviews. It's been almost a week since I pitched and still no signs of anything.

I used one cup of 365 brand organic cane sugar and steeped 1oz of Imperial organic white peony tea. It's been in a temp controlled fermentation chamber set at 75 degrees. I'm at a loss and need some input

This is my 1st ever batch of kombucha. I have never been a patient person but I feel like it should look different somehow at this point. It looks ashy to me but again I have never done this before. This is day 5. The area it’s in is around 70 - 72 degrees daily.

Hey all been brewing kombucha for almost 4 years now and I never saw this white stuff on top. Is it safe? What is it? How can i avoid this happening again? This has been refrigerated for about a week now off of a month old fermented batch. It had blueberries and lavender in it for flavor for three days.

I just tried a small bit of Kombucha (synergy since I’ve seen some good stuff about that brand) and it was pretty new to me, I’m not someone who drinks tea, anything fermented, and I honestly can say I’ve never drank more than a sip of a carbonated drink. So when I was done my glass, I feel a fizzing sensation in my throat then my nose 😭 is this normal?? Bc omg it feels so nasty I don’t even mind the carbonation that much but idk if that’s something for all carbonated drinks bc I’ve never heard anyone complain ab that, or maybe it’s common sense for pop drinkers who knows 🌚

I’ve been making my own kombucha for a while but recently had my scobies hoteled for a few weeks while I was moving/in a transition period. They grew like crazy so i peeled off just the top couple inches of scoby for my next batch. I left the brewed tea + sugar covered for 2 nights (usually i leave for one). Even after filling the rest of the gallon with water it’s almost opaque. It’s been brewing for 2 days now. I can see the scoby towards the bottom (i feel like it usually floats up?) and it does smell vinegary.

Anything I should do differently for this batch (brew longer/shorter, etc) based on the things i did differently (smaller scoby, very strong tea)?

Added 10 grams of plain sugar to last batch and they came out decent added a full tablespoon to last batch and they came out out rather flat?

Thinking of adding 8 grams as thats how much is in 1/3 a cup of pineapple and it always comes out fizzy?

I keep seeing at 1/2 teaspoon but that seems very minor compared to 1/3 of pineapple juice?

Hi all. I have a couple of questions. One is that I discovered my recent batch is too sweet and undercarbonated, but I've already put the bottles in the fridge. Is it safe to take them back out and let them carbonate further at room temperature longer?

My other question is if I'm not ready to start another batch right away, can I let the pelicle and the 2 cups of scoby I reserved from the previous batch hang out in the gallon jar indefinitely at room temperature before starting another batch?

Thanks!

Complete beginner here. Trying to grow a scoby. Mixed 4 cups black tea (3 tea bags) with 1/3 cup cane sugar and 2 cups GTs Pure Kombucha (I waited until the tea was cool)….. is it supposed to look like this….? This is 5 days in. What’s the stuff dangling?

Sorry about this weird question, I’m a week late on my period, but I started drinking kombucha earlier this month of March (my period is usually in the 20th days) and I haven’t had sex in a month from what I can remember (I promise i am only with one man I just haven’t felt like doing it) I just wonder if it’s the kombucha Edit: it is the synergy kombucha and this is my first time, I drink a shot every morning on an empty stomach

I just got these bottles of kombucha from an Amish market near me and I’m wondering how I can start continuous brewing from them as a starter liquid. Any advice or tips? I’m a newbie so anything is appreciated!!

I most probably know the answer, but just checking. I have 2 jars for the F1 phase, one quite open and shallow (over 3 L volume or around 1 gallon), and other one which is taller but half the diameter, and ca. 1 L less in volume.

I think I've noticed that the wider jar, despite having more liquid, get acidic quicker. Can someone confirm this?

My batch seems to have gotten mold, it is pretty early still, being just some spots on the top, what should I do, just take the loss and buy new starter and go again? Is there any way to save it? Ngl i dont really know why it happened, the pH was good for the starter, i andd 200ml of it per liter. Also theres no fuss at least yet and no bad smell, idkk the taste, didnt risk it, but maybe it is saveable?

My kombucha is in f1 currently, it has been fermenting for 3 days, i gave it a taste and it tastes very vinegary, almost hurns my throat, but still delightful, it is also still quite sweet. Should i put it for f2 right now or wait a bit more, i do not want to have a jar of vinegar instead of booth Btw i used 1.5 liters of sweet tea and a cup of vinegary starter

Title says it all. Any tips on how to copy the healthade passionfruit tangerine flavor at home? Anyone done it before?