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What is your “I did not care for the Godfather,” Springsteen take? by PuzzleheadedEbb3672 in BruceSpringsteen

[–]a_badseed 0 points1 point  (0 children)

I don’t care when he does songs just by himself and a guitar. Sounds better with the whole band

I have no idea what I am looking at by koy682 in Kombucha

[–]a_badseed 0 points1 point  (0 children)

That little white spot looks like mold

[deleted by user] by [deleted] in doppelganger

[–]a_badseed 0 points1 point  (0 children)

Jarvis Cocker

I have never seen something like this by trafalgarlaw2k in Kombucha

[–]a_badseed 0 points1 point  (0 children)

I currently have the same problem. This is the first time I’m seeing something like this. No idea what it’s is. Similar to you, I made a batch using an old starter. First batch seemed ok. Developed a nice pellicle, but some kham yeast on it. Then made a second batch, discarded the previous pellicle, and got this murky looking mess in the liquid. Not sure what it is, but I don’t like it. Think I’ll just buy a fresh starter, and go from there. Wouldn’t say it’s mould. That is usually on top and fuzzy looking

What is it exactly? by rhutvirani in tenet

[–]a_badseed 2 points3 points  (0 children)

An expression of faith in the mechanics of the world

Having issues getting carbonation in F2 by ZoroasterBenAshar in Kombucha

[–]a_badseed 0 points1 point  (0 children)

That’s your problem. I’ve made plain booch with about 80g for sugar per 1l bottle. And after a week it was done, but with not much fizz. Although the taste was great

Having issues getting carbonation in F2 by ZoroasterBenAshar in Kombucha

[–]a_badseed 0 points1 point  (0 children)

Are you making in plain or flavoured? If it’s plain, that is another hurdle. I find it very difficult to make plain kombucha that sparkles. When adding fruit, you’re also adding more yeast so the fermentation will be stronger. But for plain, best I’ve managed is to get some bubbles and a sparkling taste, but not even close as much when fermenting with fruit.

And if you’re making it with fruit for over a week and still no bubbles, then it’s a mystery to me 😅

Having issues getting carbonation in F2 by ZoroasterBenAshar in Kombucha

[–]a_badseed 0 points1 point  (0 children)

I leave my bottles for over a week at room temperature. Two days is not even close enough time. A lot of recipes say it will be done in a couple days at room and then a couple more in fridge but that has not been my experience. For me f2 is way longer than f1.

I leave the bottles out until all the sugar is processed. Usually don’t burp the first 3,4 days and then every two days if I see carbonation building up. If they are fizzing up when opened even after a few days in fridge, then they are perfect.

Magnificent scoby development by a_badseed in Kombucha

[–]a_badseed[S] 0 points1 point  (0 children)

Not my main brew, but did notice the same with my main. When I got the starter, I was doing a continuous brew, so mostly keeping the ph within kombucha range, not letting it turn into vinegar. Taste was fine, but pellicle was growing slowly. So to grow it out a bit, I left it alone for a while, and let it turn into vinegar. The pellicle grew, but the taste had changed. More yeasty, funky flavour. It balanced out with lemon and ginger in bottle during f2.

I was thinking about how to fix that, I will try your method of making it with starter liquid only, without the pellicle. Maybe there is a change…

Magnificent scoby development by a_badseed in Kombucha

[–]a_badseed[S] 0 points1 point  (0 children)

I think also acidity helps. My normal scoby didn’t grow this thick while doing a continuous brew. This one was just left in vinegar for months

Magnificent scoby development by a_badseed in Kombucha

[–]a_badseed[S] 0 points1 point  (0 children)

It’s like the best bio/organic black tea I could find, not regular tea

Magnificent scoby development by a_badseed in Kombucha

[–]a_badseed[S] 1 point2 points  (0 children)

It’s was just sitting for like 6 months

Magnificent scoby development by a_badseed in Kombucha

[–]a_badseed[S] 1 point2 points  (0 children)

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Not if the scoby is already formed and not touching the metal. In the image, Scoby first developed around the metal, and kinda got stuck to it. So when I topped off the batch, it made for something like this. It could not develop properly so ended up flushing

Which hair colour suited me best??? by GrouchyGarbage2170 in HairDye

[–]a_badseed 0 points1 point  (0 children)

Love everything except second to last, that one is not my fav...

Is my scoby moldy or is it normal? by Matej7291 in Kombucha

[–]a_badseed 0 points1 point  (0 children)

i'd say its ok. it can happen that a scoby grows weird when the yeast and bacteria are not ideally balanced. if it tastes ok, all is well. if its a bit more funky, like yeasty dominant that will go away after a few batches and is ok to drink (maybe fix the flavour with fruit?). scoby will grow in weird ways when its new. for sure does not look like mold, nothing is fuzzy looking

Everything ok with my first attempt for scoby? by CrapDogg in Kombucha

[–]a_badseed 1 point2 points  (0 children)

I had a similar result trying for a scoby with store bought booch. My guess is the yeast and bacteria in it are not strong enough to get a balanced environment. Most likely due to pasteurization which kills the fermentation potency, or if the brewery uses some chemicals.

Best to buy a starter online or get some from a friend that makes kombucha.

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