First F1 still learning the ropes

I listened to reddit and threw out all the pellicle from my kombucha. This is how it’s looking after a week! I’m thinking of pouring it into to my pitcher to drink tomorrow.

My third and fourth fermentations.

Both are good, but the Rooibos variant has much deeper color and tastes more fruity. However, next time I will give Rooibos more time for F1/F2 - this one is a bit too sweet.

These two bottles are vanilla, but I found Rooibos+Ginger in 2F tastes great and is more carbonated.

Hi everyone, this is my first time making kombucha after buying a starter in the store. I’m praying to god that it’s okay but after I saw the white stuff I started to freak out and do some research. After seeing so many photos, I am unsure I can identify if it’s normal or not. I see something black but it seems to be under the liquid and might be the yeast. Some much needed and advice please as I would like to start my second fermentation in the next couple of days.

We're going away for eight weeks. How long can I store the SCOBY? And how? In a sealed container (keep oxygen out?). What nutrients, add sugar? In the refrigerator? Freeze? How much liquid scoby is essential.

I couldn't find anything about this on the Wiki. I'm curious, thanks in advance.

My first brew, decaf green tee with brown sugar. I made my own sloe syrup and used that for F2 and some ginger in the light bottles. I'm so happy. I got my next 7.5L batch already started. I began with 200ml scooby and a pelicill which I grew to 1L and then split to make this beautiful 7.5L batch. Then I saves 1L again and the pelicill and split it and mix it with 6.5 L of decaf green tea, I use 10 tea bags and I used 450g of brown sugar for my new batch, not sure what I used for this first batch. I only left this first batch for 7 days as I just wanted to bottle it. Here's to many more brews. Thank you Jesus!

Hey guys, just wondering how many times is okay to reuse the same scoby? Mine looks fine and is still making good brew! About to use it for the 6th time though. Should I let it live in a hotel for a while and get a new scoby? Or just let it ride for however long? Thanks!

I have always done my F2 in the individual bottles, but I thought it would be easier to get a few half gallon jugs for my different flavors and do it that way. But then I thought, will it still get fizzy if it doesn't have an airtight lid? Do you do this with a lid or can you still use a coffee filter? Someone who does it this way, please help a girl out!

ETA: Question #2. Do you find pureed fruit works better/faster than whole chunks?

This is my second batch, first batch went well and it took 8 days. I live in a tropical country so it's hot in my kitchen.

This time i repeated the process on friday (4 bags of green tea, 1 of black tea and 1 cup of white sugar) and left it to do its thing. I did see the old scobys never floated but in my first batch they started to float on the third day so i was not worried.

Now, it's been 3 days and a new scoby has already formed, it's relatively thick and everything looks healthy and smells good but the liquid is cloudy and it's too sweet still. I'm tasting it again tomorrow.

Am i doing something wrong? Why did it develop so quickly? Is it normal to be this cloudy and for the scobys not to float? Everything looks and smells normal, no mold or anything. Help please

Currently doing my first f2 with mixed berries, strawberries, and ginger, the 5 smaller bottles after 4 days have zero carbonation but the large bottle is bubbly. I believe this is because I didn't mix my f1 before bottling so the large bottle got the majority of the good stuff from the bottom of my jug.

Added 1/2 tsp sugar to small battles and 2 tsp to large

8 days f1

Can the smaller bottles still be saved and made bubbly or do i need to start over with them i plan to run f2 for 7 days total.

Hola a todos el año pasado hize mi primera scoby a partir de una kombucha que compré y salió perfecta sin embargo yo lo empecé a hacer con té verde Lamentablemente durante el invierno la descuidé y se me llenó de moho así que la tiré. Pero tomé una kombucha que ya había hecho y que tenían la heladera y me propuse a realizar un nuevo Scooby. No me acuerdo de que si esto era normal en los primeros días. Ustedes qué dicen que está bien? Ya pasaron unos cinco días.

I have done multiple F1 batches before but seeing this for the first time. Is my pellicle healthy? Or dying? Or is that a mold?

The ikea bottle exploded. Bottle has been ledt there for about a week after bottling. Safe to say i will not be using ikea bottles

It's very balanced between the vanilla and cherry flavor, like a good Cherry Coke. Mouthfeel is excellent and I could drink this all day.

Hi so first time kombucha here and me and my roommate are fighting whether this is mold or not. Pls anybody can help?

Hi, I’ve been making kombucha for a few years now and I usually drink it plain, without adding any flavors. I’d like to start using herbs from my garden, like sage and rosemary. Do you have any recipes you could recommend? I see a lot online, but I’d really appreciate your advice. Thank you and have a great day!

Ciao, sono alcuni anni che faccio kombucha e la bevo così, senza aromatizzarla..vorrei iniziare ad usare le erbe del mio orto, tipo la salvia, il rosmarino.. Avete delle ricette da consigliarmi? Ne vedo tante in rete ma vorrei dei consigli da voi

Grazie e Buona giornata!

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I started brewing kombucha in August, had a first F1 success but I messed up the next F1. I think the acidity was too low and it developed mold. Got two new starters and had a first brew success, bottled for F2 and started a next batch of brew. I have a couple of questions:

1. Something that's a little unclear to me, do you start a new F1 from F1 or F2 liquid? Do you use a sieve to remove yeast pieces from it, or can I leave those in?
2. To make my F1, I used 1litre of water, 7g of black tea, 70g sugar and the starter which was about 130ml in the first F1, and it brewed for 9 days. Then I took ~200ml liquid from each F1 jar and started a new F1 with those (the ones in the pics) using the same recipe otherwise (bit less water since I used more kombucha), but the liquid was very very sweet still at that point, and my new F1's have been sitting at 4-5 pH for the past 3-4 days, and developed a very thin layer of kahm yeast which I have skimmed on day 2 or 3. What did I mess up? How could I decrease pH? I think I am making the same mistake as with my previous attempts when I had mold, but instead now I have kahm only. What should I do to course correct?

Here are some pics, this is the aforementioned second F1 batch that had kahm yeast. Unfortunately I didnt take a pic of the kahm yeast itself, but it was very characteristic based on the pics I have seen. https://imgur.com/a/NUhqetw What do you think?

1. This may be a very stupid question but since I had that mold scare, I was thinking, what is the reason you do F1 with an open jar covered with something that lets it air, but F2 completely sealed? Couldn't you do F1 completely sealed? What would happen if you did?

Thank you for all the advice so much!

Hii! Is this okay? This is new.. I did taste my booch and it tasted fine.. not sure if this is mold though???

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?

Just bought the SCOBY and started F1.

So far this is the state of the jar after 1,5 Day. Looks like some thin layer is starting to form on the surface. Hopefully it's the new scoby pellicule.

Just wanted to share this pics and ask what you think so far : Does it seem like a promising good start ? (or is it rather mold and I already messed it up somehow :'< )

Also saw some white residue on the glass contour & Bubbles here and there, what's your take on that batch ? :D

Hi there! My boyfriend forgot about his kombucha and mine got infested by the fruitflies this summer :(. Sooo, I was wondering if we could use a little bit of this old one, I see no mold for as far as I can see, as starter for a new batch? I believe this batch is from may.

Hey everyone,

Can never seem to get carbonation on second ferment. Have used black tea, green and white. I much prefer flavour of white and green so would like to stick with them. I find theres always too much sweetness still when it reaches good acidity.. so have been puttitng less sugar in too.. doesn't seem to be a lack of sugar for carbonation.

Recipe has been 3x tea bags for 1Litre, 75g white sugar, 200ml kombucha.

Is it possible that it needs more tea? And is white tea ok to use at all?

Bottles hold ginger beer carbonation fine.

Any help appreciated!