I started off with the home made sweet tea, and a bottle of GT pure unflavored kombucha. It seems to be going well but as the pelicle is forming, it's been looking all broken up like this for the last few days, as well as it not floating at the top very well as shown in the first image. There's no structure to it. I know it may not be fully formed but I've seen other people's scobys form as a thin layer that gets thicker and this doesn't really look thay way.

Also, sorry for the poor quality photos. My camera is cracked 😅

Just curious what other people's experience with reusing GT and Kirkland kombucha bottles has been. I started off with these bottles and my first 4-5 batches all had great carbonation but the last few batches have been flat. Are you getting more than 4-5 reuses with the same caps?

I just bit the bullet and bought a bunch of flip top bottles. I took 8 bottles out of the fridge from my last batch and am re-doing F2 with another tsp of sugar in the fliptop bottles. Hoping it works🤞

I just found the pictured SVE tea jar/dispenser at the thrift store. Is there anything about these that makes them bad for booch?

Starting F2

I have two scoby colonies with these dark brown spots. Could they be fungi? I removed one of the pellicles and placed it on a plate so it’s easier to see, it’s shown in the last photo.

Believe fermentation has started can see any signs confirmable signs of pelicle yet

The starter was sitting in the fridge for 6 months. Does the test batch look good?

The starter was sitting in the fridge for 6 months. Does the test batch look good?

I am wondering if my scoby will be salvageable and what to do next... I boiled 300ml water on the hob and added teabags and sugar, let it cool, then added the scoby and starter liquid and put it in an air tight jar for a week.... I'm now realising I should have added some filtered water and covered it with cloth instead of sealing it... it is now fizzy. Will this kill the scoby?

What shall I do next to make a larger volume?

Any reliable metric recipes that people recommend for future reference?

I have been casually brewing kombucha for a few years now. I'm no expert by any means! I started a new batch more than a month ago and this is what the top looks like. Is it mold? Should I be worried?

I started a flame new setup to grow a new SCOBY, but it looks not like the other time I did it this way. What do you think, will this recover or shall I drain it? These „tentacles“ seem odd

Rookie here. This batch is 9 or 10 days old. Pretty sure this is just kahm but there's so much growth that I'm wondering if I should remove the pellicle and then let it re-establish for a few more days.

Hi All, I am very new to Kombucha. Thanks to all , I completed my first batch of 2fs. I tried following flavours:

Bluberry + basil

Kafir lime leaves + ginger +bay leaves (this was super delicious)

Orange + orange peel + coriander powder ( aiming for Hoegaarden flavour)

Could you please suggest some flavour combination ? Has anyone tried beer like flavour ,perhaps be with hops ?

I’m new to home brewing and have made two batches so far. I noticed with both batches that I got acid reflux after drinking a little. I never have this issue with store bought kombucha. Could it be that my brews are too acidic? And if so, how should I go about fixing the acidity? Thanks!

Hi, I am relatively new here. This is my first attempt with a legit SCOBY. Please let me know how she looks.. Any further suggestions?

My first batch, it’s been fermenting for a week. Smells normal. What do I do?

How's some tropical jun kombucha

I’ve feen brewing regular kombucha for a while but this is my first time making Jun. I got a specific scoby for Jun, but I’m not sure if this Is mold.

It is day 7 of Tenure Upon The Throne for these two Dynasties. I am new to kombucha and I have only been using each new batch to keep increasing their size and Scoby Pellicle. As well as rotating a fresh back up in the fridge each new batch. I am not completely sure what the taste should be, since so far I have only been working at increasing size and fortifying their health. I need some second opinions, what ph do you read and is it time for these Dynasties to progress to Proclamation of Effervescence or should they Tenure The Throne longer.

Got a Scoby and starter at the farmers market. Dumped it into 2 L of black tea and added a cup of white sugar. (The jar is 4L and glass). I’ve let it sit in a shelf in my living room, covered by a tea towel with a rubber band around the rim for four days now. this is how it’s looking. I know I probably should’ve looked at the chart, but I would rather get a second opinion in case my technique is off. Also a microbiology student and know sometimes bacteria just do whatever 😭 it smells… idk, like it’s fermenting??? I don’t know how to describe but it’s not super strong. Tysm!!!

Is this the dreaded Kahm yeast? The smell is fine and its not fuzzy so I don’t assume it’s mold. Thanks everyone!

Green and black tea. Day 4 - warm weather (~30C)

Should I leave it another day and see if it gets worse? Should I wet the surface or leave it alone?

Trying to make my first scoby and starter liquid. Only kombucha I could get my hands on was this M&S ginger kombucha. Am I already seeing a little pellicule forming after only 12-24 hours?! Thanks

Hi, this is my first batch and it's on day 5. I think it's mould but keen to get confirmation before I chuck it.

My guess is I needed a heat pad to attempt this during Melbourne winter 😅