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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. K

    Does this new scoby have mold?

    This is the first batch of kombucha I've made and I'm wondering if it is producing a healthy scoby? There is no fuzz, just the white/clear spots. These past few weeks have been on the colder side and I know that the house has been a bit colder than the optimal 70ish degrees for kombucha brewing.
  2. K

    Sauerkraut Question

    This is my first time making Sauerkraut and I think it was a success! I let the kraut ferment for two weeks and tasted it today and it's not bad. However, I do notice that it has a bit of a chlorine smell to it and was wondering if this is normal. Everything was sterilized beforehand and I used...
  3. K

    Help: What is Happening With My Scoby?

    This is my first time trying to grow a scoby from scratch. I started with some raw, unflavored kombucha from a friend, black tea, and sugar. It's been 3 days and something is starting to form but I have no idea what it is. Is this the beggining of a scoby?
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