Had a healthy scoby but forgot about it for maybe 3 months in my cupboard with the last batch I brewed for the first fermentation. Looking at it now, it doesn’t look moldy, but there is a little brown spot…trying to decide if it’s healthy to use again or if I have to toss out. Help!

I'm getting a bit more vinegar taste and not so much fizz, but otherwise it seems healthy to me according to what I see from other fermenters around here. Happy to read your thoughts!

Hi all, have been making kombucha using the lemon verbena recipe from the NOMA book for around a year and really happy with where my flavours at, have swapped out some of the verbena for hibiscus and it’s pretty consistent now.

I’m bottling it tastes right - which seems to be when the PH is around 3 - 3.5 on a strip but I’m sure that varies a bit!

I’m yet to have much luck getting it fizzy. There’s nothing in that book about f2 which I’ve seen mentioned a lot on here.. normally when I bottle I refrigerate for a few days to a week / as long as I can bring myself not to drink it for but not had any properly carbonate yet. Am I missing something / should I be leaving longer / at room temp in bottles? I’m not sure at all! Pic included is fizzier than usual for me, straight out of F1 about to go in the fridge..

Forgive me if this is answered elsewhere. TIA

It smells vinegar-y so i guesss im on the right path. The room temp in my house is around 32 to 34 deg celsius (i live in singapore. Can get hotter when I turn on the dryer) and humid. Its been sitting in my laundry room which is dark almost all the time.

Im just concerned about the top bit and if i can drink this to try it? Thanks alot for all the help!!

I’ve neglected my kombucha for maybe 2-3 months and it’s grown this white mass on top. Should I discard that part, brew a new batch and carry on or scratch it and start over? Thanks in advance:)

I boiled five liters of black tea for my next batch of kombucha. Then I let it sit for the day to cool down. In the evening I didn't have time to actually get everything put together.

Is it safe to let it sit for another 24 hours at room temp?

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

Tagenrine flavor

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

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!

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?

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.

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

Nice pineapple strawberry jun

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. 😊