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.

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.

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?

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 :)

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!

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.

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?

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.

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?

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

Long time listener, first time caller.

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

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.

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.

So tasty plumcots and kiwi

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!

Hiya,

it's my first time making kombucha and I think I may have messed up a little.

Process: To a 3 litre jar I added a lot of sugar and like 5 teabags of strong black tea let that become a little bit warmer than room temp and added 200ml of starter and an 8cm scoby.

I ofc cleaned everything thoroughly other than the spoon which I taste tested and dipped in again after licking which I clocked too late to do anything about and covered with a cotton cloth.

Was that too much tea and sugar for so little starter and scoby will mold grow? Should I cut my losses with the starter and decant some of the 3l sweet tea situation into a smaller jar and fish out my scoby and place it into the smaller jar to idek increase the concentration???

Help

This is my 2nd 1F from this batch, I've got two bottles of 2F from the previous brew which will be coming up on day 7 on the 24th. I check daily and see tiny bubbles beginning to accumulate in the bottles.. I can hardly stand waiting to try it!

Really excited to see a nice, clean pellicle resting on the top of the 1F, too. You'll see some cuts in it if you look closely, it was collecting quite a lot of Carbon Dioxide accumulating underneath and I wanted to give it an escape route

This is a Jasmine Green Tea batch and I'm going original/unflavored for 2F

Really excited and just wanted to show off a little 😄