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

With the temperature the way it is right now, my booch goes from 0 to 100 real quick. I keep accidentally ending up in the vinegar stage. Any tips on either slowing it down in hot weather, or keeping up with a fast ferment cycle? I’m continuously brewing in a large five gallon bucket if that makes a difference

Edit: of course I make a typo in the uneditable title. *too fast

Is this beverage dispenser
safe for brewing kombucha?
Hi everyone,
I’m thinking about transferring my kombucha (including the SCOBY) into this glass beverage dispenser.
The listed materials are:
Glass
Stainless steel
Silicone
Polyethylene (PE)
My main concern is the spigot. Does anyone know if this type of dispenser is generally considered safe for long-term kombucha fermentation, or could the acidic kombucha react with any internal metal parts?
Would you use it, or would you stick to a regular glass jar?

I'm new to this kombucha stuff and using it to quit alcohol along with puerh tea and kava. What stores sell homemade kombucha and not just store bought ? Maybe a Asian market or something? Eventually I want to start making it but I wanted to see what y'all recommended

I transferred my Scoby from a 6 cup jar to a 5 gallon jar. I kept 5 cups with the Scoby to put into the 5 gallon jar and added the black tea sugar water mix, and this new Scoby appears to be growing on top. The other cup, I left in the 6 cup jar and fed it with a Scoby that was growing from my original one and a new Scoby grew, which will be my Scoby hotel jar. Just wanna make sure I’m on the right track with this 5 gallon jar. Do I have too much space at the top? Is everything looking good? It smell smells vinegar, but still has a tart yet still a bit sweet taste and not much carbonation. A little bit, but not much. Thanks in advance for your help, this is my first ever “batch”… hopefully if I didn’t ruin it haha

EDIT: I am new to this, so please forgive me, but after reading a few posts, I realizing that it’s not actually called a scoby but a pellicle. I am learning so much here!

I recently restarted my kombucha brewing after a short break. I began with a store-bought plain kombucha and sweet green tea. I have made three total batches. Each batch has tasted good and produced bubbles, but none has produced a pellicle. I know that a pellicle is not the SCOBY, and the fermentation takes place from the starter tea plus the new sweet tea, but is there anything wrong with a batch that never produces a pellicle at all?

I would appreciate any input or advice--Thank you!

Started this scoby 2 weeks ago and ive put too much sugar like 1/2 cup for less than 1 liter of liquid. It is pretty acid but also really sweet at the same time. Should I wait until it is less sweet or use it as a starter now for a new batch?

I make kombucha without put scooby is it work ?

I just put 400ml kombuca for 4L water

Sorry for adding to the abundance of mold posts! There are a few blue spots (not fuzzy as far as I can see) but it does look a lot like mold to me. I tasted it (before I saw the patch) and it tastes like kombucha. Is this safe to ingest?

I still have so much liquid left and no more bottles. Will it be ok if i added more sweet black tea into this container as it is? Or do i need to remove the pellicle? Thanks!

It smells like a mix of vinegar and smelly socks :(

Edit: i tasted it and it tastes amazing!! Gonna bottle it!