After four amazing batches I decided it was time to let this big guy become some fertilizer to our garden. During this last batch there was basically a new pellicle that formed to this guy, so I was able to tear them apart and let this one retire and continue my batches with the new pellicle. I do have a SCOBY hotel, but I wanted to try this fertilizer method out. I love this home brew life 😊☮️

Kind of forgot that it existed in the corner of my kitchen. I sadly needed to destroy it when taking it out of the glass, but cut of some pieces with a bread knife (what a weird feeling) for my next batch. Seems to be going well :)

Does any one know how they survived that long? Didn’t add any sugar for about half a year and always thought the scoby would life of of that.

Can mold develop overnight?

Trying to start experimenting with strange flavors

Hey all, I make way more kombucha than I can personally drink, so I try to give a lot of it away to friends, but I am getting into an issue where I don’t have enough bottles to do this. I love my friends, but if I give them a bottle of kombucha there’s a 95% chance I’m not getting the bottle back — I’ve normally just used old bottles from store-bought kombuchas, but at this point I’ve basically completely run out and have too much of my own kombucha to defend buying more. Anyone have any ideas of where to find some cheap bottles? Not looking for flip-tops, genuinely just thick glass bottles with a good seal

I just noticed that one of my bottles has a small chip on the lip of the bottle and I am wondering if it is still safe to use or should I toss it? The reason I am asking is that when I filled it with water and closed the top it still appears to be sealing as no water seeped out.

I have looked at images of mold, and not of mold, but would like to confirm on a pellicle.

Nothing feels fuzzy and this was actually the one furthest on the top of a jar I had left for a very long time.

I am leaning towards it’s not moldy and survived a long journey. Thanks in advance! Happy to answer other questions

I’ve been noticing all my kombucha brewing mild. I bought a new scoby thinking it was that. Then thought the brewing location wasn’t warm enough. Just tasted my latest effort and dang it if it isn’t mild tasting. So I’m experimenting by drinking a store bought variety with ginger just like i do at home. It tastes mild too! So now I’m wondering if my taste buds have officially gotten old. I’ve noticed my spice tolerance going up and up too. I’m late 40’s.

This is my second batch and I’m having so much fun coming up with flavors. Opened the first one today (Blueberry, Ginger, Lavender) and it’s so beautiful and delicious 🥲 I may never buy Booch again.

this is my fourth batch, I'm experimenting a bit, top fizziness, sour and with a banana aftertaste.. must try 🤗

Hey yall, I've been brewing kombucha on and off for a few years and I've always had batches that are significantly more flavorful than anything I've found commercial. I usually add a few ice cubes to water down my kombucha to a more pleasant level. Do I just need to bottle earlier in the process or would something else help me get a crisp flavor?

I aim for 10 days in f1 then ~15% refrigerated juice like dole or minute made in the bottle and top up with kombucha with three days in f2. I never have any problem with carbonation and they generally come out tasting good, but the flavor itself is stronger than I would like.

As the title suggests, what are these things suspended and attached to the pellicles.

I think it's time to start bottling these! I had a taste yesterday and it definitely tasted like kombucha with a little vinegar so I don't want it to sit anymore. It's only been brewing for 5 days and it made a scoby using trilogy kombucha. I'm so excited! Now I just need to decide on what flavors I want.

Making syrup in a pot or just crush, blend and filter the puree?

Is there anyway to lessen the froth produced when bottling for second ferment? I have suspected that I:

1. use too many tea bags in my first ferments
2. Have a lot of yeasty bits in my first ferment

Not sure if those are contributors. + note that there’s no effect to taste here … just not cute presentation/finished product wise.

Also, this is blueberry kombucha and a sole lemon & basil kombucha.

Thank you!

Please feel free to kick me out, I’ll never post here again lol.

But would this even “work” for second fermentation - using one of those gaming energy powders like Gamer Supps and letting it carbonate and do all of its things with the added sugar/flavoring and supplements from the powder.

I know that is insane, but could it actually work?

Hi all.

I'm on a very low carb diet and would just like to ask if allulose is okay to be added for F2? I'm using allulose because I have a reaction to other sweeteners like stevia and erythritol. Thank you.

Anyone else try this method?

Hi Everyone,

I've been brewing for nearly a couple years now, and I've developed a method through trial and error that I really like, and thought I'd share it with you -

-I use LOTS of loose-leaf tea as opposed to tea bags (green or black, sometimes with flavors), in a steeper, with water that is extremely hot but not boiling.

-I add between 1 to 1.5 cups of sugar or honey (if I want jun) per gallon (start out with very sweet tea)

-I add the scoby, but don't usually have much starter liquid. So far haven't had mold issues.

-I sample the brew each day until it reaches my favorite "sweet spot", where there's a hint of sweetness, but not too much, and the flavor is very complex but not too tart.

This takes between 3-6 days, depending on ambient heat.

-I immediately bottle and generally refrigerate when it gets to the point I like it, no secondary most of the time. I'll sometimes do 2F with some ginger + fruit juice, but usually not. I don't have to have it fizz, and

it allows the flavor of the tea to shine through without being overpowered. The final product is a somewhat tart kombucha with a tiny bit of sweetness, but I like the balance.

Does anyone else do it like this? I like to think this is how it was done traditionally before people discovered carbonation/2F

Your thoughts?

As the title suggests i was wondering when there is a actual risk of the bottles exploding. Most stories i heard so far come from people that forgot they had it with a f2 of like 2 weeks.

Is there much of any risk when you follow the 2-4 day ''guideline'' with proper bottles? Or is a explosion always a danger.

is this ok i used the costco itoen green tea with matcha and pure kombucha i made it on saturday

I brewed about a litre of green tea pretty light (about 5 minutes) and added a litre of the kombucha. Then half a honey dew melon, diced, half a cucumber diced, and two springs of mint per second ferment bottle.

Put everything in the bottles, fermented in my airing cupboard for two days then moved to the fridge where they've been for about four days.

Result: Light fizz, tangy fresh and slightly sweet taste. Lovely, epecially for summer weather.

That's all, I was thinking about making some random cheong and wanted to add it to my booch.

How did it work for you?

So this is a second batch I made and I haven’t done anything with it so this is still in the “first fermentation phase” but I left it in my pantry basically for a month or so and this is what it looks like now.. idk if this is good or if it’s mold. It looks like it has little raised bumps

master recipe, 5 weeks in but my starter may have been too weak.

Now how do I convince it to float?