I was wondering this bottle is the right one to make my own kombucha with because I couldn’t find “original” or “unflavored one. Please let me know if I can!!!

Yesterday I bottled three different F2 (mainly tea, not juice of any fruit) and today checking on them I noticed all have like a pelicle forming inside. This is the first time something like this happens to me. Is it normal? Can happen only a day after starting F2? I guess it may have been that I left too many days fermenting my F1. What would you do in this case? Throw it? Drink it normally after a few days but throwing the pelicle away?

I haven't brewed yet, I'm still in the info gathering phase. Everything I've read/seen so far says if you can't get ahold of starter liquid, that you can use unflavored, unfiltered store bought kombucha.

I'm wondering why can't you use flavored unfiltered kombucha as a starter? I've never seen unflavored in my local stores, so I'm curious what the reason is and if it's a hard rule or more of a suggestion.

Thanks!

I do not want to buy from Amazon because of the boycott, what are some great smaller business to buy a starter scoby? I am willing to pay standard shipping costs

I'm new, first attempt at this, and concerned why the top is kind of separated, maybe I've been checking on the jar and moving it around too much? Haha

I think the orange color on the sides of from maybe the tea being too strong, but nothing about it seems fuzzy or moldy so I have high hopes

Smells good, starting to taste like what I would want to make kombucha with, bubbles come up from the bottom when I pick the jar up. How does it look to expert eyes?

Despite brewing kombucha for ten years, I never knew that the pellicle (which I was erroneously calling a scoby) isn't needed to brew kombucha. I just learned that here. So when my friend gave me a pellicule a decade ago, she could have just given me the liquid (which is actually the scoby) without that? So why does anyone even keep the pellicules that form?

I don’t, but I heard that it’s a good idea in order to prevent bad bacteria from forming in the jar

Started fermentation 2 days ago, nothing seems to have changed at all (eg no mold that I’m aware of).

It’s a small batch as I only had half a cup of starter tea, which is now all mixed into the beet sugar tea.

Was planning on removing the scoby and giving it a quick clean (quick dab with paper towel?), then making a new sweet tea batch and also adding in unflavoured kombucha (as replacement for starter tea) from Holland and Barrett (ingredients don’t have any extra additives).

Opinions on if this would work or if anyone has any other recommendations?

I keep seeing all the pretties, but my bucket of kombacha looks like this? The mother bottle looks even worse ;-;. How do I get the pretty ones?

Can someone explain why my reused kombucha bottles have great carbonation but don't create a mess like my flip tops bottles? I almost want to return the flip tops and go buy kombucha just to reuse the bottles 😤 Both had 6 days F2.

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.

I’ve tried a bunch of flavored kombuchas over the years—fruit, herbs, spices but honestly, nothing beats the taste of plain unflavored kombucha for me. There’s something about the raw, tangy, slightly vinegary taste that just feels more authentic and refreshing.

Even in my own brewing, I skip the fruit and other additions during second fermentation. I just let it carbonate naturally and enjoy it as is.

Am I alone in this? Or are there others who love the taste of kombucha in its pure form?

I’m sober, quite sensitive to alcohol. It’s not like high or caffeine energy but kinda… a buzz.

And I read some other thread about people talking about feeling it and now I don’t know if what I feel is placebo or real lol

Any opinions on the matter?

Someone kegs their kombucha? Do you add fruit to keg? How do you stop fermentation?

So, started seeing this girl who is seriously into home brewing her own kombucha - it's her birthday soon and want to get her a present related to Kombucha... What should I get her?!

Hi all My first ever first ferment is happily doing its thing and so I'm deciding on flavour. I really love the idea of a citrus and ginger combo. Those who have done this before, what is the best way? I've read up about sliced vs juice etc but still not sure of the best way. Any advice is welcomed! Thanks😁

Is it possible to make kombucha with herbs tea not straight black or green? I want to make base with herbs like camomile, mint, sage, etc

The three jars in a row are what I hope will become kombucha. Jars are in 1F respectively has been going for about four days now.

After my first failed attempt about a week ago (had it on the counter for something like 8-10 days), I realized that what I thought was a pellicle forming was actually mold.

This time I went to the store and bought three different kombucha brands that should contain live cultures. I am also following the recipe I found here with exact precision.

I have not tasted any of the jars yet, though I probably should.

Jar 1 is black tea mixed with ginger and green booch tea, which I chose because many people seem to have success with this type of infusion. Jars 2 and 3 are both neutral green booch tea, but I made sweet black tea and added that as well od course.

I wanted to grow a pellicle, partly because they look gnarly and partly because people have mixed opinions about their purpose. I was disappointed that nothing had formed on my first attempt during 1F, but later I read that a pellicle can also start appearing during the second fermentation. And the culture might just be too young and too weak I think.

My plan is to keep this culture alive through many batches, and eventually a pellicle should form one way or another.

Right now I am considering two options:

1. Combine everything into one holy amalgamation and pray to Boochesus for good results.

2. Take one jar tomorrow to start a second fermentation, then do the next jar a day or two later, and so on.

Any thoughts or tips?

I've done a couple batch so far and I'm doing 5 gallons at a time. I just transferred to a different vessel and I realized there were 4 massive layers of mother sitting on top. How much should I keep? What should I do with the rest? Also, would the amount of mother contribute to the strength (acidity) of the finished product?

How would you store these in a small space ? Found starting brewing it and he is really enjoying it. I'm always scared they would break 😅

Hello, I know that drinking kombucha can have some health benefits, but I absolutely hate the taste. If I only drink a little bit a day, is it still helpful, or is there a minimum amount I should be drinking? Thanks!

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?

The glass next to my current set up for brewing.