kombucha

Hi, I am a Kombucha brewer that provides 4 different flavoured Kombucha products for Food stores throughout South Africa. I have no background in actual food science so my knowledge regarding live organisms and interactions with each other is limited to the internet. Firstly- Primary...

Hello friends, A cloudy gathering has collected at the bottom of a jar in my fridge containing a second ferment (aka without a scoby). What is it? Has anyone seen this before? I'm hoping its baby scoby clouds. What do I do? Thanks in advance for your help!

Iv recently got into kombucha brewing, my first batch has a odd growth which im assuming is just normal scoby growth but i just wanted to make sure what everyone else thinks ??

My wife's setup currently is a kit from Williams-Sonoma. This is a 5L (approx 1.3 gallon) kit. The kombucha has been turning out great. She does primary fermentation in this glass jar and then transfers to 16 oz swing top bottles for secondary fermentation with various combinations of different...

Hello All, I started my first batch of kombucha on the 23rd, and I am thinking something went haywire. I submerged all of my equipment into boiling water, along with using said boiling water as the main component of water for my batch (after it cooled down of course!). Used my starter tea...

I've always enjoyed fermenting things, ever since I made my first hard cider when I was 19 and not cool enough to have friends that were old enough to buy me beer... er, I mean, 21 years old and not a day younger. I am fascinated as much by the process as I am the finished product. Cider, beer...

Hi all, Made my first batch and, needless to say, got some mould on top of it after a week or so. It's been a bit cooler here in the UK and I also don't think I used quite enough sugar in my brew. My question is: My SCOBY sank to the bottom (I put it in when all was cool), and has not floated...

This is my first time trying to grow a scoby from scratch. I started with some raw, unflavored kombucha from a friend, black tea, and sugar. It's been 3 days and something is starting to form but I have no idea what it is. Is this the beggining of a scoby?

A question for the kombucha keggers. What are you using to clean and sanitize your kegs? Iodophor or star san for sanitizing? Is washing them with hot water and synthetic vinegar enough? Do you use PBW to clean the kegs?

Hi everybody. I just ran into a pretty unique situation while kegging some hard cider today and after digging through the forum and some google searches, couldn't quite find an answer to this one. I noticed 2 small floating mold-like objects floating at the top of my hard cider. Each were...

Hi guys, I'm a home brewer thinking of selling my kombucha on a small scale for the moment. I'm planning on using corny kegs to store my kombucha for 2F(also probably to force carbonate). Have been trying to find information on sanitizing my kegs and lines but it's been hard to come by. Any...

This is my first brew(s) so i have many questions. I started 4 one quart jars on the first of december, a 1 gallon bin started on the first, and a three gallon bin started on the 11th. I’m doing this for an individual project outside of school and only need the scoby. I’m pretty open minded...

Happy holidays home brewers! Reminder that TODAY is the LAST DAY to save $$ on select homebrewing equipment. Our home brew sale ends tonight! We seldom have sales, and we don't know when (or if) we will have another sale this year so if you are in the market for some top quality brewing...

Hello, community! I am moving from homebrewing beer to making kombucha, and I'm working to see what of my beer making gear I can adapt for kombucha use. I have an oxygenation stone for aerating wort and I'm wondering if the SCOBY yeasts benefit from well-oxygenated tea, just like yeasts benefit...

I have been looking for a good kombucha heater. I ordered two from Amazon. They sort of work. They have temperature settings from low to high. The heater does not "know" how warm the vessel is. You have to watch a temp sticker on the vessel to make sure you have the heater setting close...

I live in an old house in which the basement is constructed of stone and timber. I'm thinking the age of the space might harbor some interesting bugs (for better or worse), thus I want to attempt to grow a SCOBY completely from scratch. In other words, I would prefer the environment as the...

Hello guys and girls, lately I've gotten into stuff like meat curing, pickling and wanted to also dip into fermenting. So I thought the best way to start would be kombucha as it didn't too complicated, but I've ran into a couple problems. First off I think I actually made a mistake by starting...

Hi, people! I'm a homebrewer in India. But I've been brewing Kombucha (a fermented tea) instead of beer for now. I retrofitted an old fridge with a beer tap to make a kegerator of sorts. I brew my Kombucha in glass jars, and then pour it in a used pin lock corny keg I picked up from a store. I...

I tried my first batch of 'hard' booch (with champagne yeast and pomegranate juice) and it tasted pretty good and I would like to check the alcohol content. I forgot to get a reading from the first ferment, other than the hydrometer popped up to the surface after it sat for 2 weeks. I set it...

This is a 5-gallon batch of booch. Are those waxy-looking light flecks on the surface a sign of infection? How about the yellow? The weather has shifted where I live, and with it the conditions in which the culture is growing. So not sure if this is just a sign of change - or of trouble...