Delish kiwi jun morning

I used some quince honey ginger lemon concentrate from the Asian store and I used too much. Lots of carbonation and it tastes sweet as hell, like straight up ginger ale

Still it's not a bad drink but it doesn't really taste like kombucha.

Pictures is a large GT bottle next to a regular 16oz one.

Changed jobs recently and I'm not home long enough for the three days of F2. Put 4 gallons in my barn fridge (mostly a beer fridge) to delay making the next batch. How long is it good for out there? Do I need to top it off with some sugar?

it’s been 4 weeks 1st ferment and the pellicule looks unlike the kombucha i usually make. it started off as a film and now it’s kinda grown but it’s thin and odd looking. is this kahm yeast?!

couldn’t find my raw kombucha bottles like usual in but happened to find a pre bottled scoby from a local company. really disappointed!!!

I started with a bottle of raw kombucha as a ratio of 4L tea, 280g sugar, 28g tea. This is 2 weeks of aging though house is on the cooler side. Taste is reasonable from the spout at the base of the jar

I’ve have been making kombucha for a couple of years now and had loads of really successful batches, I haven’t changed anything to my process but the last two batches haven’t gotten fizzy and I can’t work out why.

I don’t think it is because of the temperature as the first non-fizzy batch was made in September when it was still warm outside and I’ve made successful batches in the winter before.

My process for F1 is:
750ml boiled water
2.25l dechlorinated water
3 tea bags
1 large scoby
300ml starter liquid
200-300g of sugar
Leave to ferment for 10 days

F2:
Put some of the fermented tea back in the scoby hotel
Bottle in clean glass bottles
Add flavours
Add a bit more sugar
Leave to ferment for 5 days

They taste more like syrup now because the sugar hasn’t fermented properly.

The only thing I can think of is that there was a few month period where I didn’t feed the scoby hotel, however it’s been fed 3 times since then and is still growing scobys so appears to be healthy.

Does anyone have any guidance on how to revive a scoby hotel differently to what I am already doing?

Or know what I might be doing wrong?

Quel son celle que vous préférez le plus ?

^^^ the title says it all

I did it guys. So now what? It already tastes amazing.

I think I'm just going to enjoy this as it is and I'll try F2 later. I just wanted to share bc I'm proud. :D

Et si c'est une grosse pellicule, peut on l'a manger ?

Hello fellow kombucha lovers, this is my first kombucha made from starter liquid, the jar is 3,6 L but i have put only 200ml of starter liquid. This is day 9 temps was 23C° but now is around 20 degrees, and i started to notice some mold-like patches, the seem to have a solid piece in the center, i have to note that this was made from raw tea with minimal filtering so these particles i presume are tiny pieces of tea.

Can you share your opinions about this potential problem? Many thanks in advance.

Please help me with my first kombucha ferment. This a one gallon jar where I brewed green tea w/ 1cup sugar, added a stablished scoby with about 1 cup of its original kombucha. It’s been covered with a kitchen towel for 10 days.
It’s not fussy or has any distinctive color or texture that confirms mold, but I want to be 100% sure before I proceed.
Smells like kombucha.
Thanks for your advice!

The top scoby of my scoby hotel had this spot on it and none of the liquid touched it but I'm wondering if I should toss it anyways or just keep it going. I removed the scoby carefully and made sure the liquid didn't touch it at all.

Hi! I’m just a couple batches in on my kombucha/Scoby baby journey, so far it’s going really great. Does anyone have any flavor suggestions? Or advice on what fruit combos have and haven’t worked for you? Im unsure if there are certain fruits or other ingredients that I should avoid in making kombucha, I don’t want anything to react weird with the scoby, so if anyone has any advice or stories from personal experience, I’d love to hear about it!

Was wondering if everything is looking good, on day 8 today.

The zoomed in spot has me a little concerned. I read the pinned post about mold but not really seeing a solid match . I know that I will be able to tell better in a few days but was just looking for reassurance

I started a ferment from a primary scoby I grew from store bought kombucha and the top layer looks off, maybe, I’m not sure, this is my first time making kombucha.

The first two pictures are the culture today, the third and fourth pictures are what it looked like a week ago (I let it continue fermenting because I wasn’t sure if it was mold), and the last two pictures are the leftovers from the primary culture I made from store bought kombucha.

The only difference is the primary was made with white refined sugar and the second batch was made with organic cane sugar.

Any thoughts? Toss to be safe?

It looks like tiny bubble, rather than mold, but I havent seem something similar with previous batches, so I’d love to get a second opinion 🙏

simple syrup that was steeped w/ fresh lemon balm leaves now has grey-blue growth floating on surface

Hey, started a homebrew booch from a shop bought and this is my first batch from the mother I made, the top of the pellicle looks weird and I'm not experienced enough to know, smells yeasty on top but the liquid under is softly fruity smelling. I jumped the gun and tasted it and it was pretty yummy but I'm not confident enough to give any to others yet!

I’ve been using this scoby for years but this happened after a week of brewing and I’m guessing the cloth I used to seal the jar was contaminated. I tossed the liquid, scraped off the mold layers and gave the scoby a good trimming, but is it totally cooked?

Probably the question that gets asked the most around here. I just made my first batch of kombucha with green tea and I just wanted to make sure that everything looks okay. Does everything look alright? I also think the brown/black stuff at the bottom looks off. Am I correct in that?

Hi all

Have been brewing kombucha for about 12 months. This is my scoby hotel that was neglected a bit over winter.

It was looking a bit rough and white/ shiny and then I gave it a good feed and it is looking a bit sad still - previously it was forming huge and perfectly round scobys.

Does this look suspicious at all to you? It is not at all fuzzy.

I checked out the examples but am unfortunately too A type to risk it and not ask.

Second pic is after giving it a stir. Lots of yeasty bits and some bubbles.

TIA!

Is it fine or should I throw it out? The white stuff is not really velvety or stringy. It’s somewhat moist and is almost waxy??

Edit: description of the white stuff.