Recent content by Bucha Belly

The carbonation comes from yeast eating the sugar, and producing CO2 in a closed environment. On your next batch, when getting starter fluid, take it from the very top of the batch before stirring. This will ensure that you have the least amount of yeast to start with and should reduce your...

As the owner of a Kombucha company (Bucha Belly) we go to great lengths to ensure that our kombucha alcohol percentage stays below .5%. That being said, I know most of the tricks on how you would make the alcohol percentage skyrocket. As you probably know that kombucha first ferment is made...

Your instincts were right not to drink it! A SCOBY is a "Symbiotic Colony Of Bacteria and Yeast," What you found on top of the tea was most likely just mold. ___________________________ Ryan Strandin Bucha Belly Co-Founder Seattle Kombucha Subscriptions