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Acidic, not too strong though. However, if I use the process used to make Kombutcha with this, what comes out might not have the same properties of kombutcha or any special properties (even though it doesn't kill me), so I guess I'll throw it. Unless anyone has done it before and have any...

Are you suggesting to give it a go?

well its pH is quite low at the moment, 1,5. I haven't fed it for sometime so it must have eaten all the available sugar

Are you referring at that not having drank it for sometime, and left it alone, its pH might have become too alkaline? ...meaning that alkaline drinks could be harmful? (of course it depends on how much alkaline ... our tap water is quite alkaline between pH 7 and pH 8, by the way) The booch you...

Hi, I have a jug where I usually brew my water kefir (with the kefir organisms + water and sugar, that is :-) ). I left this jug for a while alone and it has developed a whitish thin film on the surface, 1 mm thick more or less, and I wonder what that is. Is it edible or is it better to discard...

and, as a newby member myself, what tips may you suggest to achieve this balance?

Hi, a few days ago while taking away the cloth form the jar where I did my first kombucha, I realized that there were a number of, what I after realized were, little worms that had a color similar to that of the kombucha liquid (a bit lighter maybe), they were all staying on the dry part of the...

Hi, I am new to this forum and Kombucha making. The first time I was given a scoby, I only had available a plastic, food grade, container where yoghourt was done before, and I used it to brew my first kombucha tea later on I read that it is better not to use plastic or metal containers. Still I...

Hi, just wanted to say hi. I am new to brewing, so I hope to learning loads by lurking about here Best regards