Search results

Black I have not seen. Unless someone else can validate that it is ok...throw it all away. How many tea bags did you use in your starter? That does affect coloring but usually brown in my experience. Wish I could tell you more. If it is mold it will eventually become fuzzy.

I started a new scoby form a GT Kombucha and after 19 days had a nice scoby and bottled a few bottles. My second bartch is now going for 27 days and is still sweet. I know I am brewing at 70 to 72 F so I know it is slower than August but this seems ridiculous. Do the inhibitors eventually...

One of the practices I do every time is pour a last bit of starter fluid over the top of the scoby to be sure there is a decent low ph around the scoby. I also do this with my continuous brew. After finishing pouring in the fresh tea mix, I pour a cup or two right from the spigot over the...

https://www.kombuchakamp.com/scoby-hotel-maintenance This is a link on how to store your extra scobys...it will give them a rest. They suggest adding more tea with sugar to help feed the scobys. The liquid in the hotel make great starter tea also. I have used flavored kombucha as starter...

I saw a chia kombucha at the store...it looked most unappealing. My guess is it was filling with soluble fiber and looks of good stuff. Do you drink the chia seeds? Love the pomegranate juice!

For years I have done my best to stay away from sugar as much as possible. I occurred to me the kombucha in my 2 gal CB (I have two going at once) has new sugar added every few days as I drain down to 1 gallon before adding. I have not been doing a second ferment since I started the CB and am...

There is a balance between the yeast and the bacteria that shifts and changes with every batch. A weaker tea mixture encourages the bacteria more than the yeast. Too much yeast and the mix will sour faster before a richer flavoring can occur. Back tea encourages the yeast. Your scoby will...

I have seen those before. From my reading, it is most likely strong healthy scoby bacteria forming on the top. They will spread. If they get hairy...then it is mold. Looks familiar and fine to me.

I usually dump a bit of kombucha over the top to keep it moist and high acidic to prevent mold. I like the idea of releasing air by putting a hole in it.

looks normal...if the white specs grow and get hairy...they you have mold. Can't see any as of this photo.

When I am in a hurry, I buy organic pure fruit juice (pomegranate, cranberry, or mixed berry and use about 1 oz to flavor a 20 oz growler of kombucha. I tried adding some ginger but haven't found the right ratio yet. Jim

Hi Joe, I use a diamond hole cutter (Home depot and lowes sell them) to drill my holes. I learned the hard way to let the weight of the drill do the work and not push too hard or I would end up chipping or cracking the jar as the final hole piece breaks off. When starting the hole, I run the...

I think most people just throw them away. If you really want to do something with them here are multiple ideas I ran into in my research....so people even make candy out of them!!!! https://www.culturesforhealth.com/learn/kombucha/uses-extra-kombucha-scobys/

I started a CB system and placed the spigot about 2/3 up the side. Now I am wondering if I am going to loose out on some of the benefits from various nutrients by not being able to tap into them. I heat the brew with a flat pad on the bottom so I would like to think there is movement and a...

Burping scobys...... I have to burp my scoby once an airtight seal forns. The scoby fills the surface of the jar trapping the air. I just rise my hands with white vinegar and then press gently down on the scoby. This adds a bit my acidic kombucha above the scoby, releases the gas (probubly...

Interesting...as long as you keep a good starter fluid in their, the brew will produce. That is the way people make scobys from "scratch". How often do you throw your scoby away?

I have read the Kombucha, like lemon juice creates a higher ph in the body. Even though it has a low ph, the body's processing of it puts it in the alkaline food column.... Anyone read anything different than that....? Although acidic, the synergism of digestion kombucha becomes an alkaline...

Looks good. No fuzzies.....

I found this resource by going though some of the old topics(this came from page 11....long time ago). Len Porzio organized his notes and experience in an easily accessible manner. Some useful tips and information. Enjoy...I would be interested in anyone opinion on his information...

Ihad that problem when I started. I was trying to set up a larger brewing container with a small scoby. The kombucha tasted fine and the scoby looked weak and vulnerable. Every time I tasted it (which was more often than I needed to) the scoby folded, contorted or sunk. Now, three week or so...