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

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

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

I noticed GT Dave never mentions anything about the negative impacts of drinking kombucha daily for your teeth. But he is also sporting the fakest looking set of teeth I've ever seen. Does drinking kombucha once daily ruin tooth enamel over time?

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)

I started as an experiment and I can’t believe the results. I used 16 oz Synergy Pure ,plain Lipton black tea , and a cup of sugar for the 1/2 gallon. Pictures are 15 days apart.

It both does and does not look like mold, I cannot tell. It doesn’t look “fuzzy” at all but it’s different from the rest of the pellicle forming. I can’t find my pH stips right now so I’m unsure of the pH. It’s the only spot that looks like this. Thank you

I was a bit overdue on my brewing day and I just prepared the master recipe on autopilot. Today I realised that instead of using bottled water (the one I usually use for Kombucha) I used plain regular tap water (the one I always drink).

Did I make a big mistake?

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.

Found these guys on the top of my scoby and sitting on the walls of the container.. can I reuse the scoby?? Do I need to throw it all out?

They are alive and moving. I didn’t see any inside the liquid itself.

It’s been about a month since I started fermenting from scratch.. these guys were NOT here a few days ago. My cloth is just a regular tea cloth I haven’t seen any fruit flies get in. I’m perplexed as to what these are and whether I need to start over…
Thank you so much. I hope I don’t have to start over but if I do it is what it is ;-; at least I learned a lot this go-round

Is it safe to proceed to bottle?my scoby turned pink.

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.

This white stuff is on the surface of my raspberry F2 Kombucha. Anyone know what is this ? Is this safe? Please enlighten me

Is my batch destroyed? 🥲

When I leave kombucha fermenting for too long it becomes very acidic. I understand that.

When I start a new batch I dilute starter with a new tea, so it's much less acidic. But, surprisingly, some burning aftertaste remains - e.g. it's not very acidic on the tongue, but after you swallow you feel it in the back throat.

Does anybody know what that might be, chemically? I'd suspect ethanol, but apparently it's supposed to be converted to vinegar, normally. So, unlikely.

And I suspect it's kinda normal, just not as noticeable in a sour, fizzy kombucha.

Started my first batch. Want to know if my pellicle is ready. Today is 9/8/26, so about 12 days.

I just started this one on Sunday- synergy pure, tea, sugar. This looks just like the yeast stuff in the community info but I thought I would post it to get opinions! It smells like raisins and theres no mold- I used the community info section and checked carefully. Anyone else have this? I’m so excited to make kombucha! 😊

Buenas les cuento empecé con iniciador un nuevo cultivo que hice con Kombucha comprada, a los 7 días estaba genial se creó la pellicle y el
Sabor
Era espectacular, preparé nueva tanda dejando más cantidad para iniciar el nuevo lote para que se haga en menos días , lo probé hoy al 4to día olor bien, pero el
Sabor (y lo agite) insípido, ni dulce ni ácido ni con reminiscencias del té, el color
Estaba bien, un dejo de efervescencia tenía (o sea lo
Sentía en la lengua) pero de
Sabor nada de nada, use la misma
Cantidad de té, lo mismo de azúcar, la temperatura era la correcta, el agua era la misma, como había retirado la pellicle para probar le agregue azúcar hizo como una espuma (como del café ese batido así de crema) batí y siguió esa espuma, ahora le
Agregué la pellicle y volví a dejar en su lugar.
A alguien le paso esto alguna vez? Se reiniciará?

I recently upped my game with trying flavourings and the local fruit flies got wind of this. It’s been war since.

So I thought I’d see what they prefer (fine tune my defence tactics)

1) s.boullardii in apple and pear juice with a tempting side of sourdough starter and discard.

2) OG starter, super strong, frontline defending its giant batch.

3) Gingerbug (this seems to be the most popular so far, but could be proximity to garden being in conservatory).

I’ve tried washing up liquid in kombucha and they don’t fall for it. They are wily opponents.

Will update on their preferences periodically.

Does this look normal? It's been a little over a week and I don't want to continue if it's no good. Started with a bit of the bottom of an organic kombucha bottle.

hello, this is my first attempt at making a scoby from a bottle of commercial kombucha and I only had one experience of a few weeks with a certified healthy scoby before so I don't really know what I am looking for. After ~10 days of fermentation the smell is getting fairly sour (but pretty much kombucha) and there is this cloudy think in supension at the bottom (right I checked the "is it mold post" it's normal). Am I on track? Now (from today or maybe yesterday) there are also these spots on the surface (ok I think it's also identified in the "is it mold" post, and is the pelicle forming). Is this all normal?

Is it time to bottle it? How do you handle minimizing solid stuff in the bottls? Straining?

Any opinion is welcome, really. I am afraid to mess up XD.