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Here’s a link about this issue as well. It could be your tea is too weak or other items on this link. Good luck https://www.kombuchakamp.com/kombucha-brewing-carbonation-techniques-advanced

Maybe also add to your bacteria strain by adding a bottle of plain Kombucha from your local market to your first ferment. Maybe your current strain is missing something it needs.

Wow that sounds frustrating. I put 1 teaspoon of sugar to a 16 oz bottle of first fermented kombucha and have seen it take a couple of weeks sometimes before I see the plastic screw tops start to bulge upwards. Increasing the temperature of the room can also help. I have also used flip top...

A simple method I use is to place a cheap electric space heater in the room where I do the fermenting and set it to the desired temperature. It seems to maintain the whole room at the right spot and thus the vessel as well. Since for me this room is in my basement which tends to be pretty cool...

Yes Sediment will begun to buildup over time in the bottom of the vessel but after a few cycles, when bottling a 3 gal batch, I draw off the remaining 3 gal and scobey to a fresh 6 gal vessel and discard the sediment. At this time if the scobey is getting too thick (displaces liquid...

I use plain old white sugar. It's seems to work well and produces predictable results. It's probably cheapest as well.

I would probably go with : 2) initial fermentation for 8 days, bottle for 3 weeks second fermentation and refrigerate when I return from my trip. That should work out OK. Even if you are adding a bit of sugar into the bottles for carbonization on your second. If the buch still tastes a bit...

Sometimes people put some flavorings in on the first ferment with luck but a lot of the times it can be bad for the longevity of the scobey in the long run. It's safer to do the flavoring after the first ferment.

I haven't found the yeasts and bacteria to be that fussy really. I do know that the stronger the tea, the more accelerated the yeast is in comparison to the bacteria, so if your brews taste too yeasty, you can use a weaker tea and cooler fermenting temps to remedy that. I use a mix of...

When I brew, I do a 6 gallon continuous brew. I find that when I first start out, I am better off if I start with a 3 gallon batch, let it ferment for about a week and then top it up with another 3 gallons of sweet tea. Now I have 6 gals fermenting. Then about a week later it's about right...

I have done the secondary fermentation after adding fruit juice in an open air container (Cloth covered) many times in order to "burn off" the excessive sugars and then bottle the results with a bit of sugar for CO2. I have found it to work great. I would suggest a stainless steel spigot added...

Looks to me like the start of a new Scoby on the surface since your other one is now sunk below the surface. Mine usually look like that when I grow brand new ones. I find 22 degrees Celsius to be the sweet spot for balanced growth of yeast vs. bacteria.

Too much sugar and tea will cause rapid yeast growth that the scoby bacteria have trouble keeping up with causing a very yeasty tasting batch. Keep the temperature down at about 21 or 22 celsius as it ferments to help the bacteria keep up with the yeast. It will take longer likely but it...

Making Kombucha is a fine balancing act between doing things that are good for the yeast and doing things that are good for the Aceterbacters (the ones that build the Scoby). Yeast likes, Sugars, Tea, and warmth while the bacteria like Glucose, Alcohol and Cooler temps. So if the Tea is a bit...

I have seen elsewhere that Earl Grey tea will gradually kill off the scoby due to it's oils/flavoring etc.

I regularly use grape juice to flavor my Kombucha. I have tried a few methods but the best I have found is to draw off your primary fermented, ready for drinking Buch and add it to the juice concentrate in another container similar to your primary fermenting container, cover with a cloth and...

CAUTION: When performing Kombuchery, it is important to add fresh tea to an existing mixture of already fermented Kombucha so as to keep the resultant PH level below 3.5 to 4.0 range. Not just add a scoby to sweet tea. This acidic mix will make pathogens highly unlikely to take residence...