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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Kombucha & Fermented Tea Forum > Why does my kombucha turn sour so quickly?
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Old 02-10-2013, 07:49 PM   #1
bionut
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Default Why does my kombucha turn sour so quickly?

Hello everybody!
I've made about 4 batches of kombu but i have never drink it because after just 4-5 days it was juat like vinegar. I read about a "balancing act" where you should put some fermented tea and let it until a new scoby has formed, throw the scoby away, and let the liquid make another scoby, but mine doesn't formed the second scoby. I don't know what to do anymore.
Sorry for my engrish, i am romanian...:-)

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Old 02-13-2013, 04:36 PM   #2
jambafish
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Here's a little information that might assist

http://kombuchatea.tribe.net/thread/...c-97ff59617cb1

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Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA

Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,

Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes

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Old 03-22-2013, 03:31 PM   #3
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Thanks!

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Old 03-24-2013, 08:29 AM   #4
Mews
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Hi, I am new to this and would like to try out Kombucha. Can I grow the Scoby from scratch in a fresh brew? And how long will that take in the brew to grow?

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Old 03-25-2013, 09:01 AM   #5
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Quote:
Originally Posted by Mews View Post
Hi, I am new to this and would like to try out Kombucha. Can I grow the Scoby from scratch in a fresh brew? And how long will that take in the brew to grow?
Hello!
You can grow a new scoby but you will need a bottle of un-pasteurized kombucha. If you can find this, will need to make some green tea with about 70-80 grams of sugar per litre of tea and dump the kombucha in it. in about 3-4 weeks you should get a brand new scoby:-)
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