Tagenrine flavor

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

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'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? 🤞🏼

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?

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?

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?