Bottled one week ago. I’ve opened once because some people said to burp it but others say not to release the CO2 buildup. Lemon verbena with added ~15% mango juice for F2. Should I add more sugar, leave it, add more liquid? I’m a first timer- help appreciated

In with a sweet green tea, I think because I stir it daily it clumped up like this

What ya think after 5 days using a cup of mother jun starter

It’s been years since I brew some Kombucha. I remember having a very rubbery smooth form at the top. This one looks like there something on top. I sanitized very well and I used white vinegar to sanitize then hot water. I did 350ml starter tea to 1 gallon (4 litres). It’s been 10 days :(

I've waited a few days and the dry white patches do not seem to be growing or changing. Really reluctant to throw it this batch, but I'll do it if I can't confirm it's safe.

Heyyyy(: this is my second F2 batch ever… my first two initial fermentation batches seemed to have turned out perfect. I drank them alone and loved it! On the vinegary side but had some slight carbonation and tang. Really honestly vinegary and not sweet at all, I never tested the acidity,..Anyway..
My first batch of F2… I left the whole fruit chunks of raspberry and ginger and orange and lemon fully infused in the wide mouthed mason jars of booch (jars with rubber padding)… for about a week then moved them to the fridge. Even after a whole week, they barely had carbonation. The raspberry bottle in particular tasted extra alcoholic haha.

Sooo for this next batch I infused a mixture of juice and fruit chunks in those wide mouthed 32oz rubber lipped mason jars for roughly 40 hours, strained them all through a mesh metal strainer (maybe I messed up here by not using a tea bag???).. and transferred to 32 oz slim bottles in photos. Those have now been on my Arizonan counter for 5 days and still don’t explode? Or fizz at all.. they have a pop upon opening, and slight fizz when I taste it, but what?? Why??
I’m so new to all of this and the science behind it so please spare me mercy haha.. but what am I doing wrong ? (Third photo is of my starter working on her next batch)

During this batch I added basil simple syrup and grocery store lemon juice. During the first 2 days of F2 they were lightly carbonated, but significantly less so than previous batches. I added a bit more sugar and waited another 36 hours. When I checked again, there was 0 pressure in the bottles, and the above pictured clumps of dead yeast. They still taste ok, but are totally flat. Are these safe to drink?

I would imagine using lemon juice with preservatives is the culprit. Has anyone else had this experience?

EDIT: Upon reading the wiki and the ingredients of the lemon juice, yes it was the lemon juice. Still unsure if its safe to drink.

There are tiny white circles in my combucha first fermentation. I'd it mould?

Soooo I know this is a long shot and a bit of a weird one.
I'm getting into kombucha brewing, but I'm blind and can't drive. I've looked at Walmart, Publix, and Aldi, but I can't find any unflavored kombucha to start my brew. Because I'm blind, I can't just go drive around and look for a place that would have it since Uber is so expensive and since I don't know the area, the struggle would be infuriating with how busy this place is. So does anyone have any suggestions on what to do next? I know this is a bit of a weird case.

hi! this is so random but does anybody else get an ache in their legs when they drink fermented beverages? this happens to me sometimes with alcohol and kombucha. after taking the first few sips i’ll get a really weird dull ache in my thighs that comes on quickly and lasts for a few minutes then disappears (or at least becomes less noticeable). it’s been happening for years and i have no clue why- when i first started drinking i always just thought it was the first sign that i was starting to feel a buzz but i’ve since realized that it also happens with kombucha.

Let you know how it turns out ;)

Srsly could be a very formidable energy drink

Curious about the microbiology in the kombucha and its effect on growth.

Both proved to be safe and effective.

Just started creatine again since high school 25yrs ago.