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Temperature is consistent, as I live in Vancouver, and the winter has been very mild. Keep the bottle in the top shelf of a storage closet, where it's generally room temperature or warmer. I have had no problems up until now, and I'm starting to wonder if my scoby is just not doing the trick...

So I've been brewing kombucha for months now, and I am always pleased with the level of carbonation. I regularly burp my bottles and there has never been an issue. All of a sudden in my latest batch is giving off zero carbonation. None. I tasted the tea, and there's still sugar to be...

Thanks so much! One of my batches looks to be only about 2 days out from bottling, so I'll likely just wait until then to avoid any of this over-oxidization. Appreciate the help!

I don't necessarily need to, but I'm trying to stagger my brewing cycle to include one batch each week, which would require waiting another two weeks, or just taking a layer now for my new batch. Do you know if it harms or jeopardizes the batch you take the SCOBY layer from?

Hi everyone, I'm relatively new to kombucha, and even newer to this forum, but I'm wondering if I'm able to split the SCOBY during 1st fermentation? I've got 2 separate batches at about 1 week, and both are too sweet to bottle at the moment. They both have 2+ large layers of SCOBY, and I'm...

Sorry, wrong forum