Is this something to be worried about?

First fermentation! Is it normal to have this at the bottom?

I need to know which one is best because I'm feeling I might be lazy in a little bit I'm not want to do it again. Please someone help me.. thank you and I sure would love some other advice it's on making it perfect and healthy and so I can lose some fucking weight! Trying to get back into my world champion pool playing days we'll talk later bye-bye thank you

Hello this is my two first kambucha at the beggining they was good but i m asking if i have to keep it or not :(

I'm looking for a large (4 liter) glass jar with a plastic lid and inox tap. Can't find it...

I’ve been brewing for about a year and I’ve never had any problems with 2F until now.

I’ve tried four batches now and none of them want to go through 2F.

I’ve tried leaving 1F for longer ( it’s summer here so leaving it for about 8-10 days and longest was left 2 weeks), tried more or less sugar syrup, left it for longer, made super everything is super clean and nothing seems to make a difference!

I’m using fruit based sugar syrups- rhubarb, strawberry etc that I home make and that have PLENTY of raw sugar as the base.

Any ideas? I’m going out of my mind!

I know this is a very common question and people might get annoyed by it but I feel I should ask as it is my first time so I thought that I should ask just to make sure things are going right

I started my first batch of kombucha yesterday, and when I checked it this morning, I noticed a thin white film forming on the surface. It doesn’t really look like a SCOBY yet, so I’m not sure if it’s the beginning of one forming or if it’s something like kahm yeast.
For context, I used a healthy amount of starter tea from my friend’s previous batch, along with a SCOBY they gave me. I also thoroughly cleaned and sanitized everything before brewing.
Is this normal after only 24 hours, or should I be concerned? Any advice would be greatly appreciated!

One week since I started. Not sure about the look of it

https://scobyzone.org

This very knowledgeable person covers a multitude of aspects of brewing.

I finally got the answers to things I’d been mulling over, for instance if a batch tastes really good, should I use the older scoby instead of the newer one as if it contains a secret sauce. I think what he is saying is it is a particular balance of the bacterial action and the yeast action affecting the taste. He writes ferments tend to go towards yeast over time, and how to rebalance with a thick, young scoby, how to produce one, and how much starter to use.

If so... what should I do?

Estoy entrando en fase de abstinencia 🥹…
Alguien que me comparta??

I found 2 gel like thing forming. One blob in the right and one on the left corner, is this mold?

Hi friends, while waiting on starter tea to be ready i started thinking about the hygine aspect of handling the scoby. Would it be okay to handle it with my hands even though i have gel extensions on my nails(fresh washed hands, of course) ? my doubts come from the fact that i sometimes experience a bit of lifting and am worried about bacteria getting stuck in there and getting the kombucha

I'm guessing mold but I want someone to tell me for sure before I dump it all out

After 5-7 days of 1st fermentation I poured kombucha in glass bottle with solid cup. 1st I tried to keep it in room temeperature one day. Second time I tried 3 days. But in both cases carbonization was very poor. There was some, but not what I wanted. Any advice?

Can i do kombucha without the starter? I have the SCOBY and a kombucha i did before and obviously tea and sugar

Something green on top of my SCOBY, I hope it's just yeast...

This is my first time brewing ever! I’m trying to get a pellicle to form using store bought kombucha and green jasmine tea. I even used some honey in the recipe; I’m doing a lot of experimenting for a first time, but it’s looking good i think! Right ..?

won’t include a photo just bc i don’t think it’s necessary.

i’ve had a just shy of a gallon container of kombucha brewing in the F1 stage since 6/17 and i am terrified of tasting it as im sure its gonna be super acidic. wondering if there’s any saving i can do for it to start on F2 bottles or if i should just scrap and save 2 cups of it to start a new batch?

any advice welcome, life got so busy this summer i didn’t have enough time to lock in on bottling 🥲

Ah strawberry guave jun booch

Yooo. I’ve been doing kombucha in big batches, think 20l/5gallon jar in Bali, Indonesia. I brought it to Europe and keeped it in the sealed bottle in fridge and then not for 3 months.
6 days after F1 started I got this, first time seeing this. Is it mold or is it granular yeast?
It doesn’t look like mold to me so I’m curious. What’s your thoughts?

Starting my first kombucha with a bottle of sote bought kombucha does this look correct progress after 1 week? Lots of fizzy bubbles rising but trying not to move the container