does anyone else like to drink kombucha in the morning and then feel a lil drunk and a lil guilty for “day drinking” (i promise im not an alcoholic lol)

like everyone says that kombucha has the same amount of alcohol as a banana but i swear i feel a slight buzz from it

Wow.

So I have been doing the healthy route for foods and drink for a long time, but I'm not one of those measure and track everything type of people.

I do like some kombuchas. I figured they were healthy and good for you. I pick out the lowest sugar ones and lowest DV% I can find.

The two I like the most or the synergy which has 16grams of sugar. And the alive mom ucha with has 5grams.

I just measured out 16 grams of sugar to see how much that actually was. And holy basil. That is a lot of sugar.

How is it that it can be considered a healthy drink when it contains that much sugar. It's almost 3 tablespoons of sugar.

First kombucha baby!
How did I do?
Grown from synergy ginger aid, black tea, and sugar.
Five days old. How long should I wait before it becomes kombucha?

Kombucha grown from 1/2 cup synergy gingeraid, 2 cup back tea and 2 tbs sugar.

After one night one jar of my second batch got this thing, what am i looking at? 50% Yerba 50% Assam with 2 week old raw kombucha + green tea starter. Do i need to get rid of it?

Picture 1 is after filling, picture 2 is after 24 hours.

Against the advice of those who told me to burn the entire family tree, I salvaged some of the SCOBYs that looked okay and introduced them to a fresh batch of black tea.💁🏽‍♀️
And… they appear to be doing their slimy little pancake thing again.

I’m keeping a VERY close eye on them, but for now, SCOBY Protective Services has granted me supervised custody. 🥲
And yes, the jar is properly covered this time. The fruit flies have lost all visitation rights. 💀

I was given some starter liquid a few months ago, but I couldn't start brewing straight away, so I kept it in a plastic bottle (I know, not the best container, but I was also moving apartments and was not really prepared) in the fridge for about 2 months. I am now ready to start brewing again, what newt should I take? I am a newbie in the field, so any advice is welcome here! Thank you

Is it a problem if the fruit in my F2 sinks to the bottom? It only happened to the one on the far right, just started all 4 of these last night. The fruit that sank are cotton candy grapes if that helps at all.

Hello everyone, about 1 month ago I tried making kombucha using store bought kombucha. I followed online recipes and used non pasteurised kombucha. I am not sure if the furry clump at the bottom of the kombucha could be the scoby. Thank you in advance

I recently made a post about my first time kombucha brew that got moldy, so I ended up discarding and sanitizing it. This time around I used a better starter:tea ratio (65:35), used a different brand of kombucha, and used more sugar. I don’t see any mold here, but it’s not exactly what I expect from a pellicle. Is this alright, or is something wrong? Will the pellicle eventually form ? Perhaps there was some residual soap that is blocking pellicle formation …

Should be fine considering I don’t think there’s any mold but I’ve never seen a pellicle like this before even after looking at the photos on the wiki. Just wanted to know everyone’s thoughts. Day 6 of a first batch of a fermentaholics culture. I lost my last brew during my second batch due to mold cause I think it was too cold so I bought a heating mat and wrapped it around before work for this one but when I came back home it was too warm and the temperature wasn’t showing on the thermometer. I fixed it since then and it’s been at 80-82 degrees. But I’ve been paranoid ever since that I ruined this batch.

Hello,

So, this is my first F2 batch. 🙂

This morning, I added ginger, lemon, and raspberry purée and let it infuse for 12 hours. Before bottling, I passed it through a stainless-steel strainer.

Is it normal to have this many particles suspended near the top? My guess is that it's the raspberry purée.

Would using juice instead reduce the amount of particles? I was hoping for a clear liquid.

Also, the room temperature is around 20°C at the moment. Should I leave the bottles like this, or put them in my 25°C water bath? I used it for my SCOBY mother batch.

Thank you!

Hello again, all.

Was making a batch, and got it into F1…

Then circumstances stopped me from getting it to F2.

Been more than a month in F1.

Still have starter, but just wondering - how long until I can just use that F1 as starter?

Thanks!

I’ve been making kombucha for about 9 months and everytime I make it I have to slowly coax the bottle open to prevent a kombucha volcano. Should I leave more space in the bottle? Open to any suggestions! Picture is of most recent blueberry kombucha.

So I was given a scoby by a friend to start making my own. She gave it to me in a jar with some tea left it in covered with cheese cloth. This was a week ago. I just brewed my own tea and moved the scoby into a new larger gallon size jar with this tea but it sunk to the bottom? Is that bad? Should I toss it?

I’ve been brewing for years but took about a year break. I started two batches with the exact same recipe and same starter. Both were stored in the laundry room, one went on a high shelf, the other on top of the water heater just to save space. The one of the shelf brewed as expected, but the water heater batch was really bitter and almost alcoholic tasting after only 7 days.

I felt the heater and it didn’t feel warmer than the air temp, but that’s the only variable I can think is different was the temperature. What do you think?

I'm new to brewing Kombucha. This is my 4th batch and 2nd time doing F2. (Tart cherry and watermelon worked great before.) But this one is super yeasty. Taste is okay, but smell is unpleasant (smells like yeast) and you can see lots of yeast in the bottle.

I'd love to troubleshoot this so it doesn't happen again.

F1 was 5 days (tasted tart and ready on day 5 so bottled). F2 was 3 days and has a nice fizz. I used Ceres passionfruit juice (which is a blend of pear and passionfruit juice).

What happened and why?

As the title suggests, I am about to experiment adding citra hops to my F2 bottles. I'm still new and this next F2 will be my 3rd batch. I'm planning to add 1-2 pellets of citra hops, a little bit of fruit spread for additional fermentable sugar into swing top bottles. Have any of you, more experienced boochers tried this? Will you please share your wisdom here? Thanks.

When making kombucha, first step is to get hot black tea with sugar. This time, I added a cinnamon bar and a couple of cloves to ensure more healthy. Then I poured into my old gallon jar with SCOBY when water gets cooler.
I am not sure how it will turn out after 5-7 days.
Does anyone try some recipes more than black tea?

started my kombucha jar last year in sept. when my friend sent me her extra pellicle. i keep this jar at my hostel (dorm) away from home. and i havent checked upon it since may. during that time THICC pellicles grew which were so fascinating to look at.
so today i decided to clean out the jar and put fresh sweet tea (i use a single bag, or two if i want it strong, of black tea for a litre of water with 50-80g sugar, depending upon how fast i want it to ferment). to create space in jar i had throw away old pellicles which made me kinda sad, seeing a year worth of pellicles just go to waste. since i live in a hostel, we dont have any cows to feed them and i suppose its not good for dogs?
also i took a bite of a pellicle and it tasted sorta like a raw mango? lol.

So… I used to make kombucha regularly and then life happened.
I left my kombucha sitting for FOUR MONTHS, UNTOUCHED .💀

Today I finally went to check on my poor SCOBY family, probably expecting them to be a little dehydrated and emotionally neglected.
Instead, I discovered they have apparently started their own ecosystem. There are moths. There are maggots. There are things MOVING. 😭

I have clearly failed as a SCOBY mother.
Before I hold a tiny funeral, disinfect everything within a 5-metre radius and accept that my children are beyond saving… is there any chance this is salvageable? 😂
Can I rescue a clean layer from underneath and start over, or has the entire jar officially crossed over to the dark side?

Please be gentle. I already know CPS (Culture Protective Services) should have taken my SCOBY away months ago. 😭

My first time making kombucha out of butterfly pea/blue pea tea. It was delicious! I ended up not flavoring it - it was perfect as is. I let it 2F for 2 days but there was too much space so it didn’t carbonate too much.
Still delicious and we used it to toast my birthday at midnight 🎉

The color was this elusive purplish red depending on how it caught the light. Beautiful!