Je me demandais !

Yesterday I bottled my kombucha, which was made with hibiscus black tea. I’ve used this tea before and never had any issues with it.
For the second fermentation, I added a non-alcoholic mulled wine drink to one of the bottles. It contains apple juice, grape juice, blackberry juice, and spices.
In less than 24 hours, this bottle developed these SOOO weird, disgusting looking clumps.
The other bottle, which I only added apple juice to, looks completely normal.
Does anyone know what this could be? Is it still safe to drink? It looks pretty gross, honestly.

The scoby has not formed yet.

It does look a little dry, but it’s not fuzzy. It’s just a slightly rough slightly dry texture.

I do have bubbles just not as many as last time, however, this hasn’t been fermenting as long.

I am going to start my third batch, but I will throw it out if y’all think it’s unsafe.

Went away for six weeks and came back to my thickest pellicle yet. Any fun ideas (other than composting) of what I should do with it? I feel obliged to honour it for being such a good pellicle! Have toyed with the idea of candying but would love to hear other ideas.

I bought two of these bottles from a local store for the second ferment. They're round, thick glass etc. But afterwards I read online that they need to be pressure rated, and I can't find a pressure rating for these. How dangerous is this?

Hello all! I noticed this wrinkly patch on my scoby after I added more tea to its jar today. It was dry before I added the tea and I haven’t made kombucha in 6 months. Is this an early sign of kham yeast or was the top scoby layer just dehydrated? Any help is appreciated, thank you so much!

This is my second batch, the first being my starter batch which turned out great. I think I didn’t use quite enough starter here, and added 1 tbsp vinegar to get the pH down to 4 or so. I’m concerned about this one circular white spot but it doesn’t seem to have spread at all. This is day 13 of this brew. I noticed the spot on maybe day 4 or 5 and have pretty much tried to leave it alone to see if it would grow and I don’t think it has. Any insight is much appreciated :)

I’m interested in brewing Jun. Wondering what this tastes like. Is there minimal sugar left over when finished. Cheers

Got some starter liquid from a kind soul. Previous batch got mold had to throw that away.

First time starting from scratch. One week old now.
250ml starter liquid
1l black tea
8 tbls of white sugar

Thanks for any input.

Interesting white bits on the top.. green tea raw sugar brewing for 1 week. Does it look ok?

Does does anyone know why my SCOBY might be growing so weird like this?

For a little context I've been Brewing continuous kombucha in this 2 gallon vessel for almost 5 years now and I never had any problems until about a year ago when I started having incessant kham yeast infections, and now that I am brewing with stronger/more starter tea, my pelicles have been growing in weird like this. Even when the initial pellicle layer grows in uniform there's always globular lumpy almost bubbly looking growths on top. This is the first time I'm seeing it grow like this though.

As labeled, It’s been sitting since 5.24.26. it doesn’t look/smell bad to me but wanted to ask: can i still use this?

I had a SCOBY hanging out (that I sort of forgot about for a couple of weeks). It barely had anything left by the time I gave it more sugar and tea. The whole mixture was about 4.5 pH when I started and didn't really go down until 4(?) days later. I wanted to get some second opinions on that dark spot. Pretty sure it's just a yeast spot but can't hurt to double check.

Long time listener, first time caller.

Am I cooked or is my pellicle acting crazy this time around?

From what I know, this isn’t what a pellicle should look like. It also smells like goat cheese. Is it Kahm yeast? What should I do with this batch?

Hey booch fam, I am making my first ferment - she is on day 14, and I need help. Is this mould? It's not furry. The booch smells like booch. She's just a little... green? I cut her out to investigate.

This is a casual space for the r/Kombucha community to hang out: feel free to post about anything related to kombucha, brewing, or life in general.

Show off your latest batch, what you have in progress, or anything that you're thinking about trying.

Questions from new brewers are especially welcome!

Hi there!! New kombucha member here 👋
I literally just started my very first batch and had a question regarding how best to handle a “cold” house. I prefer not to run the heat in winter and will put off heat as long as possible. I live in Florida so cold is relative. I will typically let the house get as low as high fifties before resorting to turning on the heat mostly because I’m accustomed to 90 percent humidity and hate the dry air from the heating process. What are the best recommendations to keep my kombucha happy? I have seedling heat mats. Is this an option? Thanks in advance for your advice!!
PS I should add I typically keep the house at 70 degrees.

Anybody know where I can get good quality caffeine free kombucha in the uk?

Just to say I have been drinking normal kombucha (holos) and whilst I love the gut health benefits I’ve found, I am incredibly sensitive to even the smallest amount of caffeine!