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Hi all, I am a commercial Kombucha brewer that supplies Kombucha nationwide. For the past 3 weeks I have noticed that after the first week of fermentation of my Ceylon tea batches the buch get a winey taste which overpowers all the acidic taste that we know and love of kombucha. Does anyone...

Hi fellow booch lovers. I have a question regarding Water kefir. So I've had a few grains of water kefir since 2018 and have been feeding them ever since. But during last year I neglected my babies a bit and I am worried that they might be "dead"/inactive because my mixture doesn't have any...

Hi fellow brewers. I would like to discuss the topic of a SCOBY which is often misinterpreted. As far as I know the SCOBY is only the starter liquid as the microbial activity is much more than found when looking at the "mat". Does anyone know where this misunderstanding began? If the latter...

What is the difference between Titratable acidity and total Acidity? Is Tit. acidity also specific to one type of acid?

Thank you, vinegar production explained so much to me now? So one of the specifiactions my kombucha need to comply with, is a Total Acid of 3g/L. So in other words as I understand it: if the TA is still low after 3 weeks fermentation the ABV will be high (>0.5%) as the Bacteria struggles to...

Ok so in other words if my ABV do not decrease, is there a problem with my Acetic Acid bacteria then? If that is the case, is there anything I can do to "treat" my bacteria? I know that previously in the post it was mentioned I should oxyginate the kombucha, but how will this work is practice...

How can the ABV (alcohol percentage) decrease as the fermentation goes on longer?

Yes, I know. So the ethanol will form a curve like the graph shows (possible mistake from the source?). But the ABV wil not fluctuate and instead keep climbing?

https://conical-fermenter.com/blog/category/kombucha/ Please take a look at this graph, is it possible for ABV to lower as the fermentation process goes on longer?

I take it you are referring to the culture as only the liquid from previous batches, or with the pellicle as well? How would you know this liquid is healthy?

Is the other pellicles found in beer ferments also a cellulosic pellicle or is that unique to Kombucha? So do the yeast and bacteria work together then to form the new pellicle?

Hi, sorry for the late reply. I have 2 questions: What effect does the sugar have on the tea's pH- assuming this is before the starter inoculation? What is the most effective way to speed up the alcohol fermentation? Temperature control? So, should I should increase my brewing room temp from...

How would you describe the kombucha fermentation process? In as much detail as possible.

Thought that the sour taste of Kombucha was due to the Acetic Acid Bacteria, or is it both? I do Water Kefir ferments as well to make fermented soda's and the Kefir has Lactic Acid bacteria but the liquid after the primary ferment is just sweet not sour at all!

Hi, thank you for the reply. As I produce the Kombucha to stores I have to comply with a certain set of specifications (alcohol <0.5% and a completely natural fermentation) so it isn't possible for me to add other ingredients like calcium carbonate. Just out of curiosity, what will be the...

I have made a Ceylon (Black tea) batch with 4% alcohol unintentionally.. lol All I did was I let my primary ferment take place in a sealed container. That way the bacteria has no O2 to feed off and basically dies but the yeast can still flourish as it doesn't need oxygen. I use food grade...

That makes sense, if you have a lower initial temperature your yeast will be in a phase of reproduction longer meaning that when your batch get to the fermentation state there is more yeast to turn into ethanol and CO2- you ABV will probably be about 2% though. Keep in mind that the Bacteria...

Interesting question about airborne yeast. So the most common strains found in Kombucha are not airborne (S. cerevisae, Zygo etc.) but there is one strain that has been known to reproduce trhoughout air and that is brettanomyces but if you use a brett ferment you'll probably have a kombucha with...

So new brewers always refers to the pellicle that forms as a byproduct of fermentation as the SCOBY- but really the SCOBY is just the starter liquid that is much more richer in both yeasts and organisms. The only real function about adding a pellicle with a primary fermenting batch is you are...

This look fascinating, try to filter it out and send a photo of the "granules". I assume its just some yeast strings that precipitated.