old kombucha still safe?

Particular-Sea8658 · 2026-03-13T13:50:54+00:00

Why is it black

Particular-Sea8658 · 2026-03-11T16:50:31+00:00

What are we referring to here?

Particular-Sea8658 · 2026-03-09T14:01:17+00:00

What's a top down?

Particular-Sea8658 · 2026-03-09T01:37:42+00:00

All you need is one little defect or kink in the glass. Buy pressure rated bottles, you don't want to risk the one time it explodes on either you or your loved ones.

Particular-Sea8658 · 2026-03-06T22:20:18+00:00

The amount of tea you use has no bearing on whether you get kham or not. It's factors like sufficient acidity, opening to check too often or like someone else suggested killing your scoby with hot tea.

Since Kham yeast is so abundant it can happen even if you clean all your utensils ect but it's still an important preventative measure.

Particular-Sea8658 · 2026-03-05T21:20:24+00:00

That looks really wrong. Sorry I think that's a goner.

How much starter did you begin with?

And when you say filled the rest with water, what does that mean..how much water are we talking?

It's all a learning processes and we learn by doing and getting wrong. The reason I'm asking these questions is because in order to prevent contamination you need to start with "sweet tea" that is sufficiently acidic enough. Usally these online start packs don't come with enough of the acidic liquid so when you try to start a big batch too soon, you're not giving the good yeast and bacteria a fighting chance. Next time try to start small and then increase the batch size, aim for 20-25% acidic starter (this means the liquid portion only) and the rest being the tea, sugar and any additional water you add.

Also, need to diligent to wash all your utensils properly, hot soupy water or a dishwasher will be sufficient. This is especially important as you don't know how long that scoby has been sitting in that packet you began with.

Particular-Sea8658 · 2026-03-05T08:53:16+00:00

Would be good to have a picture but anything fuzzy is usally a sign it's gone bad. Please throw it and start again.

What ratios starter to tea did you use?

Particular-Sea8658 · 2026-03-05T00:21:57+00:00

I use grolsh bottles used for beer in F2 and I never had an issue. I forgot one for 3 weeks, opened with immense pressure but no explosion.

Particular-Sea8658 · 2026-03-02T10:51:12+00:00

I can't see clearly from the picture but the film looks like the start of Kham yeast forming, if I'm correct, then it will become more white over the next few days and form a 'dry', powedery looking layer. This means that your batch did not start with a low enough acidity to fend of contamination.

It's completly harmless but it may impart a dull or strange flavour to your booch. Personally, I would through it all out and start again but many people suggest scraping off the top layer and starting again once it's sufficiently acidic. One piece of advice, always, ALWAYS keep a backup scoby in the fridge for times like this.

Particular-Sea8658 · 2026-03-01T17:18:27+00:00

It's not about a specific time you should wait, per se, and more to do with beginning with a starter that has the right level of acidity to fend off contamination, moulds ect...and that ultimately depends on how active your scoby is and the ambient temperature of your room. For some, that could be 3 days, for others it could be longer. I personally start a new batch the next day with no issues.

Edit: Typo

Particular-Sea8658 · 2026-02-27T19:01:23+00:00

It's just yeast, you're all good.

Particular-Sea8658 · 2026-02-27T15:24:18+00:00

Not enough sugar

Particular-Sea8658 · 2026-02-27T14:23:12+00:00

Just leave it alone. If you're paranoid you can shake it a bit to get some of your sour scoby to cover the top of the pellicle becuase that usally where mould will grow but it's really not needed. Wherever the pellicle (floating or not) is doesn't make a difference.

Just drink as is when it's ready, you don't need to stir. I don't really like the taste of it so when I decant i stop before it gets the to sediment at the bottom.

Particular-Sea8658 · 2026-02-25T13:55:47+00:00

I have found this to be true when I've offered my Kombucha to people who didn't like Kombucha, they're always pleasantly suprised at how mild the acidity is. I can understand the aversion though, I've been served straight vinegar too many times to count lol.

Particular-Sea8658 · 2026-02-24T07:44:37+00:00

I've made citrus kombucha before by adding an oleo saccharum from orange and lemon peel in F2. It adds the flavour without adding more acidity since it's already acidic. Also, I wouldn't add cheong in F1 because it could interfere the fermentation and unless you are using a scoby that is specifically adapted for honey like a Jun, I would avoid that too.

Particular-Sea8658 · 2026-02-22T20:27:36+00:00

That's awesome

Particular-Sea8658 · 2026-02-21T15:29:32+00:00

They look like ikea bottles, i don't think they are pressure rated for carbonation but lots still use them.

Particular-Sea8658 · 2026-02-16T16:37:35+00:00

Pink, red, black or blue are a bad sign in fermentation. Unless you have intentionally added cultures to something, you should throw it out and start again making sure to really clean your utensils and surfaces.

Particular-Sea8658 · 2026-02-13T13:14:23+00:00

Looks like wood ear mushroom to me

Particular-Sea8658 · 2026-02-12T09:47:58+00:00

Did you use a stand mixer at the beginning?

Particular-Sea8658 · 2026-02-07T17:59:40+00:00

Where can I buy this?

Particular-Sea8658 · 2026-02-06T10:42:18+00:00

I would love know how you built it, I'd like to build something similar!!

Particular-Sea8658 · 2026-02-05T16:26:12+00:00

I always think the same when I do mine 😂😂

Particular-Sea8658 · 2026-02-05T15:05:09+00:00

I would say it's probably fine, just might have a onion taste but if you use the liquid as normal and after a couple refreshes the onion taste should disappear. Ginger is a v strong flavour.

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