Been seeing kombucha everywhere lately. Some people swear by it for gut health, others say it’s just overpriced fizzy tea.
Tried a few, some tasted great, some way too vinegary.
So curious:
Trying to figure out if kombucha is actually “healthier” than flavored sparkling water, or just different.
From what I understand:
Some say kombucha has added benefits for gut health, while others say sparkling water is enough since it hydrates and has zero calories.
I’ve been trying to clean up my diet and routine, and I keep seeing kombucha come up as a healthy drink.
I get that it’s fermented tea and usually lower in sugar than soda, but I’m not sure how it actually fits into a fitness-focused lifestyle.
Making kombucha & these were made!
I usually make kombucha with a scoby. My brother insisted that you can make a scoby with tea, sugar, and a bit of a store bought kombucha juice…..
So then all of these were “made.” They don’t look like scoby that I’m accustomed to, squishy and goopy. They’re thick like hard gelatin. Are they really scoby or something else? All 3 of them?
I just took them out of the tea briefly, and had to throw out the tea because it was attracting fruit flies because of the vinegar smell. It had a paper towel to “protect” it but I didn’t trust the juice with all the bugs above it. Would you? Just feels 😬 to me.
This is my second time brewing. Started F1 with a previous SCOBY, F1 went for 14days then I bottled up two bottles without any flavour and one with honey and Kokum and refrigerated them but I see no carbonation even after 36+ h.
It was bubbling when I bottled it. I did a water dip check to see if there was a leak, nothing.
Also the first batch was too acidic after 24days. So I kept this one for a shorter duration 14days. Still I feel it is a little too acidic.
The temp sometimes hits 38 degrees Celsius during F1.
How do I monitor the acidity?
How do I get enough carbonation?
I used black tea for both the batches but honestly don’t like the taste. Planning to brew with green tea. Any tips?
I just started my first batch from a SCOBY a friend lent me and during the time I had it it had already became forming new layers to the point that one sloughed right off as I move the pellicle to the brew. I put it back in its home jar and already a new pellicle is forming over it. I’m reaching out to others who may want it, but I have chickens who would enjoy it if I have no luck.
But like the title says, is there a point to having a stocked hotel? It makes sense to have backups in case one gets infected during brew and if I want more than one brew going at a time, but I see photos of hotels that are just jam packed and it made me curious as to why people stock up so many.
I fermented (F1) for 17 days. (Too long?) It was still a little sugary on Day 13 so I let it go longer. Now it tastes too acidic and smells acidic. Almost no carbonation. Is this safe to drink?
Finally got a batch to carbonate. I used frozen mango with a little cane sugar.
Is there anything I should be worried about regarding leaving these on the counter for a couple days? Mostly about the fruit inside spoiling or any other health-related concerns like mold or botulism. I am admittedly not familiar with any of this.
I neglected a batch for two+ weeks due to sickness and it became too vinegary for my liking. What could I do with the vinegar batch instead of pouring it out?
I’m on day 4 and these white spots are forming, they’re slightly fuzzy so I am gonna assume it’s mold? What are some good preventative measures for my next batch?
Hi everyone! This is my first time posting within this community and today I got two scoby (scobies??) from Facebook lol. The guy was so incredibly friendly and clean, I went inside his house and he taught me how to make kombucha. He’s had this scoby for THREE YEARS!! I’m so excited to start making my own kombucha.
Here I used 10bags of black tea, 2cups of sugar and 8cups of water to brew the tea. Our scoby are named Shaggy and Scooby, very fitting names lol. I’m excited to post here again in 2-3weeks when I move onto the bottling and flavoring process.
Please give me all your tips and advice!!
I took one of the layers of my Scooby and placed it in another jar with a new batch of tea to start a new one with the intention of gifting it. The jar I placed it is bigger than where it used to be.
I assume it's creating a new layer/adjusting to the new size but wanted to double check
Thanks in adance!
I’m mostly concerned about the smell. This batch is only 4 days old but smells like vinegar. This happened with my last batch too and it tasted horrible but I figured it might have just been kahm yeast or too little sugar. I removed the kahm yeast (or pellicle I was never certain it was kahm) and used some of the product to start a new batch. Should I have completely started over with a new starter? Only my first attempt turned out well and from what I remember never really smelled like vinegar
I dont feel like its mold but i am still confused about the somewhat powdery sections
Taste was okaish sweetish and vinegary with burn . Just tasted a drop
Kindly help . I am fairly new this is my batch after the last two went full mold mode .
Overall 6th batch
So I’ve been brewing kombucha for 5 years. My hotel only got molded once a while ago, but this here im not sure if its mold or not!
Its a darker drier area, but I remember also while brewing the tea some tea dust was in the pan.
What are your thoughts?
Hi! Very new to kombucha. I left this alone for 6 weeks - is the darker spot mold? Thank you!
If someone already has a pretty balanced diet (fruits, veggies, fiber, maybe some fermented foods), are probiotic drinks actually needed?
I see a lot of people adding things like kombucha or probiotic shots into their routine, but I’m wondering if that’s genuinely beneficial or just extra.
There is this brown line above the pellicle that’s out of the liquid on the glass. Is this okay?
what’s the white stuff under scoby? is it just yeast and will it eventually go away? it’s been about 5 days. 😁
Got a bunch of these with my order of amber bottles, do you all reuse the lids or get new ones for every batch?
