u/JulieAN2F

Hey everyone, this is my first time making hard kombucha and I’m wondering if anyone has any pointers for me.

For my F1 I followed the standard instructions and I waited for 10 days, tasting as I went along. At this point my hydrometer read its starting gravity at 1.020. For my F2 I used champagne yeast and one cup of sugar and one cup of water and stored in an airlock vessel out of sunlight.

It’s been a week since I started F2 and I’m starting to get worried. It’s forming a new pellicle and I’m not seeing any bubbles. I understand the pellicle forms due to too much headspace at the top of the jar. Is the bacteria eating the alcohol content?