Back in college I’ll used to make this stuff without the spigot. I would just scoop it out with a ladle and pour it in bottles using a funnel. I had lots of time back than. Things are different now I gotta thing faster pace

Another upgrade I wanna get because winter is coming is I dual heat mat and another 2 gallon jug to make another batch cuz a friend offered me some of his vegetables for a couple gallons of kombucha.

I definitely need to insulate the house better not just for the brew but for me as well. When the woodstove goes out it gets down below 62 sometimes even with the heat on. That’s what happens in below 0 degree weather in upstate NY In a poorly insulated house lol

If there’s any other upgrades you guys can tell me about lmk I’d love to hear

I got this scoby from my friend recently, and it’s just been standing around. I’ve looked online for what to do with it now, but I keep meeting words and terms I don’t understand (like f1 and stuff), and I’m just overwhelmed , especially since half the recipes are with ounces instead of liters😭would anyone be willing to explain to me what to do from here, like I’m incredibly dumb and 5 years old, because I think I need that. The pictures are of my scoby, I hope it’s healthy.

Hello all - I’m on f1 of batch three of my kombucha (just finished drinking the last bottle of 2nd batch f2) and cant seem to get my booch to carbonate. I’ve tried filling each bottle with a variety of different things - honey, ginger, mint, simple syrup, lemon juice, orange juice, blueberries, raspberries, straight up sugar etc. and some bottles with only one or two others with a combination of several of the above and none of my bottles has become carbonated. I’ve tried leaving them out for longer as well. Is there something wrong with my f1 or? Photos of third batches f1 attached.

I have added sugar and a store bought juice before F2.

The juice was 100% natural and my guess is that something inside reacted with the kombucha.

Gas then brought towards the exit this weird looking scoby.

What's your guess?

Using Pineapple Ginger & Pomegranate mint for F2 . Please suggest ways to improve 🙏

I’m looking for a copy cat recipe of Synergy Guava Goddess. I’m new to kombucha making. I tried making a copy cat myself but it was too sweet and could have been carbonated more.

If you have a complete recipe to include second ferment time for a good carbonation.

I have a one gallon brew jug. Any help appreciated.

The second jar was slightly over-fermented, but still drinkable, and formed its own thin SCOBY (pellicle). I poured off liquid for drinking purposes and added fresh tea.

The third jar got definitely way too sour, it tasted more like vinegar than kombucha. I used it as a starter for a big 3-liter jar to grow a large SCOBY (pellicle). Before this, at most I used 1-liter jars.

The first jar is still going well. I don't remember how many batches I've already made. I just change the tea periodically and drink the resulting liquid. The only issue is that the taste sometimes becomes a bit bitter, regardless of which type of tea I use: green tea bags, black tea bags, or loose-leaf black tea.

Previous post for context: https://www.reddit.com/r/Kombucha/s/sA8xLxyo2i

Hey everyone!

I’m looking to dive into Kombucha brewing and fermentation while in Bali. I want to learn the fundamentals hands-on, from first fermentation and SCOBY care to secondary fermentation, flavoring, and bottling basics.

Does anyone have recommendations for great workshops, academies, or local fermenters in Bali (Ubud, Canggu, Tabanan, etc.) that offer solid Kombucha or gut-health fermentation courses?

Preferably the ones that are affordable and do not cost hundreds and thousands of dollars>

I'm open to:

* 1-day interactive workshops * Multi-day deep-dive fermentation classes * Local craft brewers open to private sessions or site visits

If you’ve taken a workshop recently or know a great local producer/teacher, I’d love to hear your recommendations!

Thanks in advance!

Tasted at day 7, scoby sank, tea still tasted really sweet. Starting ph was 3.5. For some reason it’s taking a long time to ferment despite being held at 78-80° for 11 days.

I bought a scoby online and put in.

It's been about 4-5 days. It smells very acidic like vinegar. My scooby likes to.stay just below the surface underwater. But there's this white film forming. Nothing looks fuzzy. Does this look healthy?

Hello!

I am new to kombucha world. I made some bathes with my starter liquid, and I managed to make some really nice Scobys.

My problem is that my F2-s have very acidic taste, and has really low carbonation. And I don’t know what do I do wrong.

Here is what have I done:

F1:
3 liters of black tea (from approximately 15g-s of tea)
180 gramms of cane sugar
300 ml of my starter liquid
Scobys

4-5 days at 26C

F2:

50 ml of elderflower syrup
Rest is F1 for 1 liters

Please help! Picture of my F1 (it’s not the full F1, I have already used some for some experiments)

I recently bought a starter kit online. It came with a small amount of starter tea, a SCOBY, tea, and sugar. I followed the instructions in the manual. For the first three days, everything seemed normal, but I ended up pushing the SCOBY that had formed down into the tea, and now it looks like this. I'm a beginner at this, so is my SCOBY forming properly? I couldn't find anything about this kind of "bubbles" forming on it.

Mein SCOBY ist nach mittlerweile 3–4 Ansätzen ziemlich stark gewachsen. Ich würde deshalb gerne einen Teil davon als Reserve aufbewahren, falls mir der aktuelle Ansatz irgendwann durch Schimmel, Fruchtfliegen o. Ä. kaputtgeht.
Mein Plan wäre, ungefähr die Hälfte des SCOBYs mit ca. 200 ml Ansatzflüssigkeit in ein sauberes Glas zu geben und im Kühlschrank aufzubewahren. Mit der anderen Hälfte würde ich direkt den nächsten Kombucha ansetzen.
Funktioniert das so oder sollte ich dabei etwas beachten? Muss der SCOBY im Kühlschrank komplett mit Ansatzflüssigkeit bedeckt sein? Sind 200 ml ausreichend?
Und wie lange kann man ihn auf diese Weise lagern? Muss man ihn zwischendurch mit neuem gesüßtem Tee versorgen oder kann er einfach im Kühlschrank bleiben, bis man ihn wieder braucht?
Wäre es außerdem sinnvoller, nur die Hälfte des SCOBYs als Reserve aufzubewahren und den Rest weiterzuverwenden, oder gibt es eine bessere Methode, eine Reserve zu halten?

I‘m training a kombucha scoby to be more for Jun, so been using green tea and honey instead of black tea and sugar. This is my second batch with this scoby. I started F1 a week ago, used a tiny amount of pellicle that I had, and strong starter tea. The ph is only between 3-4 after a week but the pellicle has grown and looks great. I did taste it, and it’s definitely acidic. I struggle with F1 tasting and knowing when it’s ready for F2, so trying to use ph as a more concrete answer. Which ph do I need for a kombucha/jun F1 to be ready for F2? and how long should this process be?

How do I make Jun? Since it's made with honey instead of sugar. Can I make it with Kombucha Scoby(starter liquid and pellicle)?

I don't think it's mold based on the pictures on this reddit. I'm still curious about what exactly those circular patches of film are. Is it just the pellicle multiplying?

The Scoby has been fermenting for 5 days.

Having carbo problems any help would be appreciated. I've only made 4 batches been at this about 6 weeks or so now!