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update on 1st batch - input needed

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claypot2

Member
Joined
Mar 16, 2016
Messages
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Location
Miami
So its day 8 - I have a thin whitish/translucentish scoby disc that formed on the top of the brew. It smells vinegary but tastes pretty sweet still (good flavor though). I measured the PH and its around 3.0 (pretty much same as when I started it). I live in south Florida and home temp has been around 74-76 for the last 8 days. I did keep my scoby in the fridge for 2 weeks before I used it (didn't realize this wasn't the best idea). How come its still so sweet? Is it OK to drink anyway? should I just let it sit longer?
 
Haven't made kombucha in a while but I remember it taking longer than 8 days. I was culturing from scratch though... My .02, let it sit.
 
Thanks I'll let it keep going - wondering though if its not fermenting )or doing then other thing it does) since its still so sweet. There are bubbles though.
 
If it's too sweet just give it more time. Taste test it every few days until it's where you like it. I'm guessing it's just having a slow start after being in the fridge.

Did you use a starter tea, or just the scoby?
 
I used the liquid the scoby was bottled with when I bought it - I don't know if that is considered starter. I was going to add a little GT kombucha from a bottle I had bought at the store but decided against it when my Ph tested around 3-3.5 after I added the liquid in the scoby jar.
 
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