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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. M

    new to HBT, and New Bucha brewer

    well all has been well my last too brews have been wonderful....a little on the strong alcohol side but awesome.
  2. M

    new to HBT, and New Bucha brewer

    I do have pictures but currently on my phone with no way to load them up to the forum. But I will tell you this, i decided not to throw it away just yet, but to wait just a little bit to see. I wanna make sure i am not panicing and it might be the SCOBY forming is top layer. As when i peer...
  3. M

    new to HBT, and New Bucha brewer

    Well the mate tea was 2 cups of yerba mate, tsp of sugar, 2tsp of vinegr, high contry yerba mate. the black tea was same. they were both left for 1 week at 74. Now can someone tell me how mold looks on this stuff..got some flaky look crap on my SCOBY
  4. M

    new to HBT, and New Bucha brewer

    So i just started my first full batches on kumbuncha, and i would like to know from you some of you pro's. How do i mellow the taste of my bucha. my black/oolong tea bucha is very tart...sweet...but sour and acidic. Now mind you this is the tea off of my very first SCOBY. So would that be...
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