Is this kombucha still good to use?

[onnaj]

Hi,

I've just made a new batch of kombucha but it has a lot of residues on the bottom. It tastes also a bit different, but because I didn't have normal white sugar I've used brown sugar and I think that's making a huge difference in taste.

PH is now around 3.3 and temperature is 26 degrees Celsius.

The Scoby looks perfect and new scobies are there. The rest of the liquid looks very clean.

Do you think this is still perfect?

 

[Aoiree]

Google searches seem to indicate that the molasses in brown sugar isn't going to immediately invalidate a batch. So no red-flags there.

If it still smells normal I'd go with it.


I sometimes get some sediment on the bottom of my kombucha although that's a fair but more than I'm used to.

 

[onnaj]

Google searches seem to indicate that the molasses in brown sugar isn't going to immediately invalidate a batch. So no red-flags there.

If it still smells normal I'd go with it.


I sometimes get some sediment on the bottom of my kombucha although that's a fair but more than I'm used to.

Thanks! I remember I didn't have normal black tea so I used Pu Ehr tea instead together with green tea. I've read some say it'll tastes smokey and that's what I'm tasting. I'm not using that again!

 

[Aoiree]

Smokey kombucha? I might need to try that.

 

[onnaj]

Smokey kombucha? I might need to try that.

I don't like it... I'm going to use Darjeeling and some green tea again

 

[Aoiree]

Love me some Darjeeling -- I should use that

I'm boring and use basic brand "black tea" for my kombucha-ing.

 

[onnaj]

I've tested it again today after another few days of fermenting and it's already better now.

Still prefer another type of (semi)black tea then Pu Ehr

Before I've used Nilgiri Thiashola bio tea and that was also very very tasteful!
The Darjeeling was a tip from someone living menu l nearby