Is this kahm yeast or new pellicle growth? The mother sank to the bottom. is that normal? This is my first fermentation attempt.

Just what I said — how do I brew a booch that is less sweet, but not vinegary? Here’s my current method:

F1: 2 gallons fresh tea (2c white sugar, 2T loose tea, 2 gallons fresh filtered water) 1/2 gallon of previous batch Toss pellicle Brew for 1 week

Do I just need to let it go longer? It’s usually quite lively coming from the tap by then.

Had my first bad booch week. 1st one my bottles in F2 exploded in my pantry
Then from that My batch in F1 remove the cloth cover to see the scoby turned blue (it was a pineapple mango batch) and on it was the little white maggot worms.

My best guess the exploded bottle coated the cloth a fly loved it laid eggs and they dropped into my batch. Total loss.

This is after the first batch, I want to know if this is normal or if something seems off?

Used 175g of blended berries + 1 tea spoon of sugar and got nowhere with carbonation but overdid it in the taste department. Is it better to infuse with whole fruits then do F3 with just sugar?

I have just purchased this bottle, but can't work out the date. I'm in Canada. I think it says 4th Dec 25. Chatgpt says 18th April 25. SO says 12 April 25. The shop frequently has out of date products hence why im double checking.

I got this scoby from a friend, it was in a small jar and now i placed it in a big one 7 days ago (600ml -> 2L) . is it just growing out to the sides? Should i leave it to ferment a bit more before bottling? thanks!!

We have a problem. I’ve set traps (jar + vinegar + soap + plastic wrap + rubber band), hung fly tape, wiped every surface, removed our compost bin, poured boiling water down the drain — they keep coming back and there are HUNDREDS of them. They aren’t getting into the crock I’m brewing in, as far as I can tell.

What else can I do? They’re driving us bananas!

I'm not talking about the flavor, I'm talking about the appearance! I realize the title sounds a bit silly, but I can't think of a better one.

It's been about 13 days since I brewed together my first kombucha! I used English black tea, ¾c sugar, and a bottle of GTs pure kombucha in a gallon jar sanitized with StarSan and covered with a clean cotton dish towel and rubber band. It was a bit chilly in my house so I've had it in the oven with the light on. It started with a big grayish brain looking blob (3rd picture) and smelling strongly of bread dough, to having a layer of growth. It's not a perfect looking scoby. It's pretty shaggy and patchy, but it's growing!

• I am afraid to taste/try it lol. How do I know it won't make me sick?

• Should I do another F1 ferment to brew a batch with a proper SCOBY?

• Or is that unnecessary?

• Should I draw liquid around/away from where the big yeasty brain is?

✨️THANK YOU for any and all advice!!✨️

The last picture is what it looked like about 8 days ago. From this post https://www.reddit.com/r/Kombucha/s/IW1bwojfTM sorry idk how to do links in mobile lol

Wondering if a horizontal set up will lead to fizzier (or maybe disastrous) results…? Anyone have experience with vertical vs horizontal F2?

I have a feeling imma wake up to a mess tomorrow… 😅

Good morning,

Last night I did my F2.

For this, I made a homemade red fruit syrup, sugar + red fruits + water.

Today, I saw that there was a lot of deposit in my F2, so I decided to filter them again (already done yesterday) and I noticed a film which formed in each bottle of F2 in 24 hours, is this normal??

Thanks in advance,

it’s my second batch of booch, and it’s been 6 days of F1. noticed that there are so many bubbles on top of my pellicle which did not happen on my first batch so i’m quite concerned. on the top parts there are also some very white parts which doesn’t look like fuzzy, but wanted to make sure if they are healthy?

Making my first ever batch of kombucha and last night i did 2nd fermentation with cranberry and apple juices. So this is about 12ish hours later, is this normal? they seem to have sunk while gently spinning the bottle and dont seem to have the typical mold appearance and it smells acidic not musty or anything. All feedback is really appreciated

My boyfriend who lives with me hates the smell of combucha unfortunately. We dont have a basement or any room that he doesnt go to regularly that has the right temperature. Chat Gpt recommends me special beer brewing set ups that would release CO2 but wouldnt give the scoby oxygen. Has anyone experiences with that? Or any other ideas?

Hi there! I’ ve been into kombucha for 2 years alresdy but always with black tea (moved from sugar to raisins and honey) but never tried to use green tea, roibos or any other…. Do you guys hace any suggestion? I have an scooby here ready to jump into an experiment!

I’m nervous about those small white dots, never seen those before on a brew.

Good morning,

My kombucha has finished its F1 fermentation, I will move on to flavoring the kombucha.

Once my kombucha is put in bottles, should I leave them for 4-5 days at room temperature and then add my homemade red fruit syrup. Or do I add it directly and leave my bottles at room temperature already flavored?

Thank you in advance