kombucha scoby

Hi all, Made my first batch and, needless to say, got some mould on top of it after a week or so. It's been a bit cooler here in the UK and I also don't think I used quite enough sugar in my brew. My question is: My SCOBY sank to the bottom (I put it in when all was cool), and has not floated...

Planning to expand my brewery in a few months but trying to see if there is a way around to avoid the outside air to reduce variations and get down my ABV as well? Should I add some sort of oxygen 0.5micron stone or just a headspace pressure works? Ik I would face a few issues trying to remove...

This is my first brew(s) so i have many questions. I started 4 one quart jars on the first of december, a 1 gallon bin started on the first, and a three gallon bin started on the 11th. I’m doing this for an individual project outside of school and only need the scoby. I’m pretty open minded...

I posted this to the general brewing forum as well, and someone suggested I post here. The History I started a batch from store-bought, plain, unflavored kombucha from GT's, which is the best of all the kinds I've tried in the store. I have the Big Book of Kombucha, a wonderful resource, but as...

I started brewing kombucha at home a few months ago, after a lot of research and tasting several from stores that were pretty good. I'd never had (or heard of) it before, and it has been helping me with ulcerative colitis. When I drink it, I basically feel better, but it's expensive to buy from...

I know i must be number 11 346 to be askin this, but after buying a refrigirated scoby and having a very good first brew, but no scoby baby, i am currently brewing batch #2 and the scoby's starting to having these weird brown bumps with a thin translucent film growing on its sides. Weird or not?

So I have two consistent brews of Kombucha fermenting at different times, one is just green tea, the other is green tea and hibiscus. To give you context I left for military training for 3 months and just left them on the table, when I came back I was shocked! This is what I came back too...

i grew a scoby in a second fermentation jar with chopped ginger and lemon. How would I use this for my next batch? The photos are of the starter tea and the second fermentation where the scoby formed. It was a experiment but after the scoby formed I want to use it. I’m scared of mold and death...