This is the first batch of kombucha I've made and I'm wondering if it is producing a healthy scoby? There is no fuzz, just the white/clear spots. These past few weeks have been on the colder side and I know that the house has been a bit colder than the optimal 70ish degrees for kombucha brewing.
This is my first time making Sauerkraut and I think it was a success! I let the kraut ferment for two weeks and tasted it today and it's not bad. However, I do notice that it has a bit of a chlorine smell to it and was wondering if this is normal.
Everything was sterilized beforehand and I used...
This is my first time trying to grow a scoby from scratch. I started with some raw, unflavored kombucha from a friend, black tea, and sugar. It's been 3 days and something is starting to form but I have no idea what it is. Is this the beggining of a scoby?