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Probably over, maybe around 140F. It was really warm :(

Without thinking, I added my SCOBY and starter to warm tea :mad:. Did I kill it?

I purchased a four pack of grolsch beer specifically for making fizzy kombucha. The first batch that I poured into the bottles was extremely fizzy after sitting at room temperature for about 3 days. The next time I used the bottles, however, the kombucha was completely flat. Do Grolsch bottles...

I brewed a new batch of kombucha about a week ago and the mother didn't float to the top. There is a fragile baby that formed, but it doesn't cover the entire surface area of the jar and has massive air bubbles inside of it. Is this normal and is the batch drinkable?

It doesn't look too good to me. The main indication, though, is whether its fuzzy or not. If its not fuzzy at all then its not mold.

Sounds good, but I've had a problem with mold growing when I use green tea.

Pineapple sucks too. It makes the KT taste too yeasty and sort of like barf.

I reduced the fermentation time to 7 days and that seemed to help a lot. Then I bottled the kombucha for the secondary fermentation. I made 2 with ginger and 2 with pineapple juice. The ginger ones turned out great, but the pineapple was gross for some reason and caused a MASSIVE explosion when...

I had a bunch of leftover SCOBYS in the fridge and decided to brew another batch using one of the refrigerated ones. This morning I read that you shouldn't store SCOBYS in the fridge because the culture becomes inactive and will get moldy during the fermentation process. Has anyone had this...

Pretty much any size jar will work. You just need a bottle of raw commercial kombucha (like GT Dave's) and a cup of sweet tea. Wait for the tea to cool and pour it in the jar. Then add the kombucha. Cover with a clean towel and leave it for like 2 weeks. You should have a nice SCOBY growing by...

My next brew was gross too. I don't know what I'm doing wrong. I fermented it for 10 days and a super healthy looking baby developed. Unfortunately, the batch is undrinkable. It is too vinegary and full of sediment. I prepared another brew two days ago with half green and half black tea. I hope...

I had my family taste my first kombucha brew and none of them liked it. I tried it before them and noticed that it was both too strong and too sweet. I used a pungent brand of black tea (PG Tips) along with the recommended amount of sugar. Do you prefer the taste of kombucha made with green or...

I know that kombucha can take anywhere from 4-14 days to ferment depending on temperature/other factors. I read somewhere that its ideal to for each ferment to contain 25% starter, which is what I used. Then I read somewhere else that you should only use like 15%. I'm wondering if using 25%...

I had a very small mother that I added to a recipe for growing a SCOBY I found on the internet. Today (1 week later) I found a thicker, perfectly formed baby growing on top of the liquid. I took it out of the jar expecting to see the mother underneath, but couldn't find it. After removing the...

Wow. I will use molasses in the future. For now I'll just have to wait on my white sugar babies.

I used a bottle of the new GTs to grow a SCOBY. I didn't wait long enough (2 weeks) so it is very small.

I grew a tiny SCOBY from a bottle of GT Daves (I let it sit for about 2 weeks). Since it was so small I repeated the recipe I used to grow the SCOBY, with the addition of the newly formed SCOBY. Do you guys think this will work? Will the tiny SCOBY speed up the fermentation process? Any input...

I was wondering because I am CRAZY impatient! I had a batch going for about a week, but then I disturbed it and it doesn't seem to be growing anymore (day 9). Should I just buy one online?

Yeah my tea has brown strands too. I watched a youtube video where a newly formed SCOBY was growing out of its container, but it was still attached to the mother by thick brown strands.

What is the shortest and/or longest amount of time it has taken you to grow a viable SCOBY?