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  1. R

    Mould or new SCOBY/yeasts?

    I know right! I assume the fresh ingredients have brought their own bacteria along and are contributing to the growth of the new SCOBY? I'm going to leave it a couple of days and see what develops.
  2. R

    Mould or new SCOBY/yeasts?

    Anything that gives it away as not being mould?
  3. R

    Mould or new SCOBY/yeasts?

    Hi everyone, I've got a ginger kombucha brewing at the moment, after 3 days I've got a lot of carbonation and everything looks active. I'm slightly concerned about what I've got on top, I've never had anything develop so quickly, what do you all think? The brew itself is dark so the darker...
  4. R

    Ginger Kombucha tips?

    Hi Patrick, I've done a similar thing recently and it came out great. I used a similar recipe to what you've posted though added all my ingredients whilst making my tea for the first fermentation: 360g sugar 2640g water 250g ginger 1 lemon peel 3 stalks lemongrass Handful of dried chillies (I...
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