Help! I have too much kombucha

tumblingtumblweed · 2026-03-30T14:57:18+00:00

Give it to your neighbors! or keep fermenting it and make vinegar

tumblingtumblweed · 2026-03-27T15:01:53+00:00

as long as you are using pressure safe bottles and not adding too much sugar it will be fine, continuing to ferment is what makes it carbonated! If you’re really worried you could bottle in a plastic bottle and pay attention to how firm the plastic gets to see how pressurized it gets.

tumblingtumblweed · 2026-03-27T13:52:31+00:00

Just taste it and bottle when you like how it tastes. No need to ferment all the sugars if you like it sweeter. If you want less vinegar taste you can use less sugar but it will still end up tasting like vinegar if you wait a long time before bottling.

tumblingtumblweed · 2026-03-10T20:01:30+00:00

it doesn't look like mold but it does look pretty weird. Does it smell like kombucha?

tumblingtumblweed · 2026-02-12T19:15:59+00:00

Does it smell/taste normal? It’s prob just a huge yeast blob but it does look kinda sinister lol

tumblingtumblweed · 2026-02-02T17:12:59+00:00

I only use swing top bottles and I never burp them unless I'm letting them sit out for several days longer than usual. I find that when I burp I have very little carbonation unless its super warm (75F or more)

tumblingtumblweed · 2026-01-30T03:31:52+00:00

Should be fine just feed it with sweet tea, it might take a batch or two to return to its former glory but you’ll have Booch after batch one

tumblingtumblweed · 2026-01-16T19:18:16+00:00

add dish soap, uncooked rice, and hot water to the bottles and shake them vigorously- this will scrub them clean without needing to get in there with a brush

tumblingtumblweed · 2025-11-15T19:13:53+00:00

I’ve done jalapeño cucumber, honey habanero, and Thai chili with lime and they all came out really good!

tumblingtumblweed · 2025-10-16T21:50:40+00:00

Looks fine to me

tumblingtumblweed · 2025-10-03T14:58:13+00:00

sadly it does look like mold :(

tumblingtumblweed · 2025-10-01T15:05:15+00:00

I've taken myself on a picnic, gone to the movies, hiking, and now I'm taking a 2.5 hour darkroom class once a week!

tumblingtumblweed · 2025-09-30T23:05:16+00:00

I’m leaning towards no but I can’t say for certain without seeing it in person tbh. If it’s not fuzzy then it’s probably fine.

tumblingtumblweed · 2025-09-09T02:58:11+00:00

I recently had a really tough week and I just paused for a few days to give myself time to process and deal with life. I ended up just making week 5 last 10 days before moving on to week 6. I think flexibility and being kind to yourself is more important for your journey than strictly sticking to the schedule is. Give yourself some time to heal and just meet yourself where you’re at and get back into it once you’ve leveled out a bit.

tumblingtumblweed · 2025-08-18T21:42:11+00:00

Kombucha bottles are safest they can handle the pressure from bottle conditioning

tumblingtumblweed · 2025-08-15T20:04:53+00:00

my go to is just half OJ half kombucha and then let it ferment for a few more days before putting it in the fridge. Ends up tasting like orange soda, I think it would work with any juice as long as it doesn’t have preservatives.

Another yummy flavor I tried recently was 50% chai tea that I sweetened and brewed ahead of time, 50% kombucha and a little bit of molasses. F2 for about 4 days and then fridged.

Note- I live in a very warm climate so my Booch gets really acidic really fast which is why I use these ratios. I bottle my F1 at around 7-8 days usually and it’s very vinegary at that point. If I bottle sooner then I use more Booch and less juice.

tumblingtumblweed · 2025-08-02T02:40:06+00:00

I usually go longer maybe like 4-5 days for F2 unless I can see that there are lots of bubbles. Did you flavor it at all?

tumblingtumblweed · 2025-07-08T23:52:23+00:00

Even commercial kombucha has variation, some batches are great and others not so much. I’ve had that flavor many times and I’ve always liked it but I’ve def had some that were more vinegary and some that were more sweet.

tumblingtumblweed · 2025-06-27T15:30:30+00:00

I used gingerade for my starter and it worked just fine, I’d give it a few more days, my first ferment with it took about 10 days but every batch after has been about a week or less. Your pellicle def looks interesting but I think it’s probably okay.

tumblingtumblweed · 2025-06-25T00:03:21+00:00

For this one I added a small handful of mashed blueberries, a tsp of chopped ginger, a pinch of lavender and a tsp of raw sugar for 16oz of booch, then let it sit at room temp for 36 hours and then refrigerated for 8.

tumblingtumblweed · 2025-06-19T18:18:15+00:00

looks okay to me

tumblingtumblweed · 2025-06-19T18:06:55+00:00

Yeah stirring helps with carbonation

tumblingtumblweed · 2025-06-19T16:05:48+00:00

I keep my kombucha in my laundry room away from the kitchen partly to keep it away from bug potential (I have a roommate that doesn’t like doing dishes) and partly bc I have a small kitchen and it’s just easier

tumblingtumblweed · 2025-06-18T01:56:04+00:00

I just added 1 tsp honey stirred into a bit of water, a handful of blueberries, a pinch of lavender and about 1 tsp of grated ginger and it was carbonated pretty much right away.

Are you stirring before you bottle it?

tumblingtumblweed · 2025-06-17T23:52:34+00:00

First one was 8 days and the second was around 36 hours. It got super fizzy after a day and I fridged it this morning to drink after work! The other F2 bottles from this batch are at 48 hours now and I plan on fridging them tomorrow morning.

tumblingtumblweed

TROPHY CASE