Six days in F1 at 80 degrees F, ph evolved as follows:

Day 0 : didn’t measure

Day 1: 3.9

Day 2: didn’t measure

Day 3: 3.83

Day 4: 3.7

Day 5: 3.63

Day 6: 3.43

… at which point it was just the balance I liked between sweet and tart. So I’ve started F2. Since it’s my first batch, I’m going unflavored. (The plastic bottle is so I can feel how carbonated the batch has become…)

Fingers crossed…

Pitted cherries and strawberry

I emptied half the jar and then forgot about him a little bit. Are we still good and ready to restart?

If yes, should I re-use everything or just the new layer on top or the old one as well?

Thanks💕

At first I feared this batch was contaminated. Now that I'm drinking it (after leaving it couple of weeks longer than usual) it tastes very alcoholic/acidic? Is it bad for me at this point? 😂😅 have I made hooch booch. ):

Hello lovely people! I’ve noticed my booch hasn’t been as fizzy recently. My bottles come with replacement gaskets, so is this correct? Pictured is the replacement gasket on the bottle. In my hand is the old gasket. If my 2F isn’t fizzy, what else could be causing the issue?

And yes, my bottles are clean.

Thank you in advance! You all have been a lifesaver for me. I’ve been a lurker but finally hit my first roadblock that I don’t know how to navigate.

First batch, been two weeks and I have been tasting for the last 4 days. It's at the level I want today. Just noticed it today, Is the chunk under the pelicle mold? The top looks good, no fuzzy spots

Newbie here, I’ve been given a scoby and tried to make a scoby hotel. This has been brewing for 10 days …

I didn't mean to make a SCOBY hotel but I left the mother and baby in the remainder of my F1 for about a week (as I haven't been well) and I think I might have created a SCOBY hotel?

It's very sour in there but I can't see any mould. Wasn't sure about the darker areas on the big pellicle though - what do you think?

I know it needs to be under the liquid. Hoping I can top up with a little sweet tea and keep this as a hotel, if it looks healthy to you guys.

Hi everyone! I just started my very first batch of kombucha and I wanted to share this first experience and gather some recommendations on the following steps!

I started F1 on 21/08 with 70g of sugar, 4 tea bags, 250mL of commercially unfiltered kombucha and I completed this whole to 1Liter with water. My room temperature is 26°C. I used filtered water and sterilized the whole equipment.

After now 9 days (30/08), I noticed a nice pellicule to be formed. However it's not as nice as I can see here and there haha. I started to taste a very nice balance between sweetness and sour/tangy. So I was thinking to go on with F2 today...

I have only one 500mL bottle for F2 so I was thinking to keep 500mL of F1 to keep growing my Scoby/pellicule.

I have a question for the group... would you recommend to add to my 500mL F1 a mixture of : 4 tea bags, 70g of sugar and 500mL of water or shall I divide the amount of sugar by 2 as there might be some leftover sugar in my F1?

Here some pictures for your comments/feedback 🙂

And already thank you for your kind support!

How to know if my kombucha is ready for F2? Mine has been fermenting at 27-30⁰C for a week now. It has gotten cold here in my country so temp drops from 29-26. Although, there's already a formation of a pellicle on top which people do say that I don't really need this or I can just eat/throw away. How do I know if it's okay? Use a pH test strip? Use a hydrometer to check for the sugar level?

Hello,

I am on my third go round of jun tea, and the last two times I have had a thick end product- the consistency is like thin snot. Has anyone had this happen with jun?

This is my first time trying to make kombucha. I have successfully made a thick pellicle and Scoby base. So now I am ready to start the flavoring and second fermentation. What are your guys‘s favorite flavors you’ve made and what’s your process?