I was about to harvest my first kombucha batch when I found these little spots that I'm not sure if it's mold or a new pellicle forming. Hoping it's the last! Pls help
I whipped up a new batch and usually I pour the starter in first followed by the sweet tea, which, in my mind, mixes it up really well simply by the action of pouring a mass of liquid tea over and into a smaller amount of starter. But what if it's the opposite? If you have the sweet tea already in the vessel, and you just pour the starter in and you don't actively mix it. Curious about how much less effective the latter is than the former.
I used a single coffee filter on each, they stayed in temperature range, kept dark. Using recommended proportions from kombucha.com
What do I need to do next time to fix this?
Disclaimer: This is not considered a good food safety practice. Don’t do this. It’s dumb. If this post gets taken down I understand. But it’s funny and stupid and I’m dumb.
A funny story about life. Starring me, a stop light and a can of hops flavored kombucha.
The universe has a way of telling you when it dosent want you opening a can of kombucha (hops flavor) in the car, at a stop light.
The whole thing explodes when you try to open it and gets all over the inside of the car and all over the person driving. Did I mention the person driving was me?
The can was taking a ride in the cart at the grocery store. I was going to get that and a 24 pack of bottled water, and peach flavored Mr. Pibb for my son. Turns out I left my debt card on my bed. So I could only afford the kombucha because I only had cash. Then the thing blew up in my car. It happened 15 minutes ago. I just kept driving to my dentist appointment
Still I will laugh in the face of adversity (hahahahaha) and clean out the weird colored goop that splattered out of the can and landed everywhere (on me too) after the explain to the dentist why I’m sticky and smell weird.
This is our 2nd batch. Did a little over 2 cups of starter, with temps averaging around 68 pretty consistently. Currently at 4 days and it has formed a new pellicle which is great, but not sure if the weird thing in it is okay or not. I think it’s a yeast, but not sure as to what type and should we scrap it or not?
Edit: Has anyone accidentally drunk moldy kombucha? 🫠 I can’t tell if mine has spoiled, but it’s day 6 and it still smells fine.
I’ll be honestly I haven’t checked these guys at all since I started my second batch of kombucha. I’m now regretting it because I think these spots might be mold. This is my first phase second batch of kombucha, it’s been sitting for 2weeks. None of the photos on the mold reference page here look like mine but I just can’t tell
I noticed a weird structure and colour on my pellicle today, the thing that bothers me is that there are shimmery parts on the pellicle 😵💫
Thanks for your help!
What's your to go way of adding flavour to the kombucha?
I personally like to juice and add to the 2F
Or make a syrup and add to 2F
Im looking for inspiration 😊
heyyyy. im new to brewing and I made a batch of kombucha the other day and I accidentally left a tea bag in there during F1. when I went to check on it, it looked like this. after doing some research, it doesn’t look like mold to me but I’ve also never had a new scoby be so thin/small and have those white dots. I ended up throwing it out but I was wondering if this was normal. thanks!
Simple recipe, I just added 1.5 oz of Mango juice to the bottle.
Not sure how long this was in F2, I just use the plastic bottle technique to ensure carbonation.
I made this brew with white tea for the first time, my regular black tea one looks normal, but this one has some tiny white dots on it. I never had this before, so I'm unsure if it is mold or not. Not really fuzzy, they look more like tiny discs.
Hello everyone, first time brewing! The first day the pellicle sank to the bottom. I moved the jar in a warm room, and after that the second day a white layer started forming on top. I believe it is kahm yeast? Should i try to fix it or should i discard everything? It has now been 6 days. Thank you!
This is my second kombucha after 9 days of fermentation, I think something has gone wrong, but I can't identify what. Probably mold?
I haven't seen anything similar in the last posts.
Sadly no cat in the background.
Hey folks,
I’m new to kombucha brewing and I started my first ever fermentation over 3 weeks ago and since I started at a time of the year that’s not very warm where I am located I decided to leave the first fermentation for longer. I’d say the average temperature during those 3 and a half weeks has been somewhere between ~17-20C or ~62-68F. I was thinking to soon move to F2 but I wanted to ask if what I did with that prolonged first fermentation was the right call and if not should I just skip this batch and just use the current liquid for a starter liquid for the next one?
For context I started with ~13g green tea, ~2700ml water, ~220g sugar and I believe under a cup of starter liquid which I know was not ideal but that’s all I had (and that’s another reason I decided to stick with longer f1).
PS: I got a new pellicle out of this at least so something must have went right! The old one sunk on the first week tho but I’ve seen that’s not necessarily a bad thing?
Edit: to be exact it's been fermenting since 24th of Apr
Been fermenting for a little over a week now and the mother scoby dropped to bottom, another is growing on top but also with this is it still ok ?