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- Check on the shorter brew time. And thanks for the gently gently confirmation, but yeah, gotta test it :) - Will do - I'll use the sour for new starter I guess. - You know, I was thinking I'd unbalanced the equation with sugar, as the yeast got ahead and made more acetic acid. So, I was...

Hi guys, Well, just when I thought I was a clever kombucha kid, I'm beat. My first ever brew was put down 11 days ago with a nice white scoby, and a taste now revealed it is really quite sour. My recipe was two bags of black tea and one bag of green left to steep hot and then left...

Thanks amcardon - that's reassuring!

Just wondering, while of course most tea is hot boiled, has anyone tried cold brewing their tea for kombucha? I understand that flavours might be different, but is the composition of the tea sufficient for sustaining multiple successful ferments?