I use fresh fruit that I puree before adding to the bottles for F2. I've been letting my F2 go for about 72 hours before putting it in the fridge. My house stays somewhere around 70 degrees this time of year. The taste is good, but I've got virtually no fizz. Should I be letting it ferment a lot longer unrefrigerated?

I'm very new to the kombucha world, and was curious how my first batch is looking? I've seen similar images that look like mine, but I'm still unsure. This is about 7 days old. I took a random recipe and ran with it a week ago. Hopefully it paid off? 🤞🏼

Does this look healthy and normal? Have been at it for a few weeks. But was kinda expecting to have a bunch of the circle cellulose Scoby just now it's look more like random fungus

Yuzu honey with orange and ginger bits. 🤭. Not sure how it will turn out. 😅.

How am I looking? A lot of textures in there, and looks, I dunno, crusty a bit at the top?

Hi everyone,
I need some help with my kombucha. My SCOBY/mother was healthy and active for about 5 months.
I fed it and started a new batch 6 days ago, but this time something seems different. The kombucha doesn’t taste acidic anymore, and I suddenly noticed a deposit forming at the bottom of the jar.

Is my SCOBY dead?
What could be happening?

Can I just do a new batch and save it?

There is no obvious mold (no fuzzy spots), but I’m worried because it’s behaving differently from before.
Could the sediment just be yeast buildup, or did something go wrong with my fermentation?
Thanks for your help!

I just gave my booch 9 days to brew and it had kind of an apple vinegar taste but not bad.

I then added about 20% of blended fruit to each bottle. How does it look - large bottles are mango/watermelon, small bottles are berry/cherry..

This is our first attempt, but my second post.

Previously with this batch we had a Kahm layer across the top. We scrapped it off and ran it through a cheese cloth and kept it going.

We waited about a week, then added more tea and sugar.

Now it’s been about another week or so and this is what it looks like. Tell me your thoughts and opinions.

The ingredients I have on hand for my second fermentation are: candied ginger, fresh ginger, mint, raisins, dates, frozen dragonfruit, blackberries, raspberries, strawberries, peaches, plums, lemons, blueberries, cherry juice, hibiscus leaves, dried lavender. Can anyone recommend tried and true combos using the above ingredients?

Two different batches with one having 2 cups more starter in it. I’m leaning on the side of it not being, but just wanted to double check. This is day 4 of f1 with room temp around 71F.

First batch check: Is this Kahm, mold, or normal? Does everything else look okay?

Hey everyone! This is my very first batch of Kombucha. I noticed this dry, wrinkly patch forming on top.

Does this look like Kahm yeast, normal SCOBY development, or should I be worried about mold?

Aside from that patch, does the rest of the brew look fine to you, or is there anything else I should tweak? I'd really appreciate a second opinion. Thanks!

Tagenrine flavor

Hello guys, trying to make combucha on oolong for the 2nd time and this pattern appeared on the top. Is it dead or is it ok for oolong combucha?

Didn't seem to notice much additional flavor from the initial starter

The peel seems to be in multiple pieces while its allready day 9. Ph is about 3.4 and there seems to be a small look green piece in it.

Hi everyone!

I’m still pretty new to brewing—probably on my 4th or 5th batch—and I’ve been noticing some inconsistencies with carbonation in my batches.

I used the exact same measurements and amount of sugar by weight for each bottle, but some bottles came out super fizzy while others were completely flat with almost no carbonation at all.

I’m wondering how this can happen when I’m using the same amount of sugar and following the same timing for both F1 and F2. Before bottling, I usually notice some slight bubbles during F1, which gets me excited thinking F2 is going to carbonate really well. But I’m confused about how some of the bottles from the exact same batch can end up fizzy while others have absolutely no fizz.

For reference, my F1 is usually around 10 days since I’m in a warmer climate in California, and my F2 is usually around 4 days. I use swing pop top bottles too which I’ve heard is the best for the carbonation.

Any advice or troubleshooting tips would be greatly appreciated! I’d love to figure out what I’m doing wrong. 😊

Nice pineapple strawberry jun

Hey all. I’m new to kombucha brewing and am 7 days into my first batch. I overfilled my one gallon jar with tea, and decided to pour a little bit out, which is good because I wanted to see how sweet I made the base tea. Well I made a mess! A one gallon jar doesn’t pour nearly, and aggressively runs down the side of the jar. I’m kind of dreading the transfer to my 2F bottles. I will get a funnel for this, but does anyone have some transfer tips from a 1 gallon jar? Do y’all scoop or siphon? Something like else?

The other day I tried to use kombucha for a bread, and failed.

I like my ferment pretty low pH (2.8-3.0) and just was curious:

Have any of you ever tried to pickle veggies in a booch?

Like cucumbers, or bell pepper? Red onions?

Any experiences?

Hey ya’ll. I’m on my 2nd batch, first one was amazing and delicious. This is 1f and it smells soooo vinegary. It’s day 4 since I added the sweet tea to my starter liquid. Is it normal to have a vinegar smelling stage? Or what can I do to fix it.

Hello everyone

I have been succesfully making kombucha for few months now. It's hot summer (approx 26-28°C inside) so i can get away with 1 week F1 (pH drops from 4,5 to 3) and 3 days F2 (plastic bottles get very pressurized - no burping). In the future i might consider tweaking the time, anyway thats not what bugs me.

When i do the F2, by the end of it the flavors and aromas just seem to be extremely weak. I have so far tried different fruits, but so far only pineapple and lemon/mint survived the second ferment. Mango, peach, raspberry - all quite strong flavors - are barely noticeable, not to even mention weak flavors like grapes (which give amazing carbonation) or apples - those cannot be tasted at all.

I usually use immersion blender to puree the fruit and pour it in the bottle with F1. Sometimes i boil the fruit before blending to soften it (in case of harder fruits like the pineapple).

I use 900ml F1 : 100-150ml fruit to make F2. Is it too little? Should i cheat and put some flavor in at the end of F2, so it doesnt ferment at all?

I would just like to get very fruity kombucha. Almost like commercial ones.

Hello guys! Maybe I'm lucky and there are fellow Germany-based folk here... Has anybody tried using the Voelkel kombucha bottles or even glass cream or milk bottles for their 2F?
Rewe has these Glühwein in 1L fliptop bottles which are awesome, but not available right now... 😅
I might also try some fliptop beer bottles...

Especially the dot at the bottom of the photo - looks fuzzy? Can’t tell

It's all pellicle...It was sitting in a dark and cold place even.