7 votes
Accepted

How to know if kombucha is alcoholic?

The problem is that the hydrometer is used the amount of sugar in the solution, not the amount of alcohol. So you can measure the original gravity (OG), and the final gravity (FG), but in kombucha the ...
chthon's user avatar
  • 3,655
6 votes

How SCOBY is grown?

This question kind of brings up some more fundamental questions about fermentation (like whether or not you could even call something kombucha if it's not made with a 'proper' SCOBY, given that a ...
Franklin P Combs's user avatar
4 votes
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Stopping fermentation in soft drinks

Cold alone is not really an option, since yeast will not die but become dormant, and could be reactivated after heating a little. There are a few ways to acheive this: Pasteurization This will kill ...
Philippe's user avatar
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4 votes
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Kombucha fermentation time(s)

"Primary fermentation" with SCOBY is really about inoculating the brew. Three days should be enough after which one can remove the SCOBY (kombucha "mother") and use it elsewhere. How long to leave ...
barking.pete's user avatar
  • 5,631
4 votes

What is the proper way to store SCOBY?

My ginger beer SCOBY has grown in a jar for over 9 years. If kept hydrated and fed (with ginger and sugar and occasional fresh lemon juice) it seems to keep well enough. If I do not produce/bottle ...
barking.pete's user avatar
  • 5,631
3 votes

Specific Gravities for Kombucha

My recipe 1 cup sugar (5.7 oz) 6 liters water (1.58 gal) 1/4 cup loose black tea I've never measured the OG or the FG, but the recipe calculates to OG 1.014. The reason why I've never measured the ...
Dale's user avatar
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3 votes
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Specific Gravities for Kombucha

Suggested OGs are around 1020-1030 from a number of forums, but people are making big 1090 OGs. Regarding FG I recall they end quiet dry as there is often only simple sugars and very little tri-...
Mr_road's user avatar
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3 votes
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Flavoring Kombucha with herbs

Don't add anything with oils (eg. herbs, herbal and fruit teas) to your initial brew. The flavours will stay in your scoby and the oils will go rancid and impair future brews. Add it to your bottles ...
Corsara's user avatar
  • 186
3 votes

Why do we want an oxygen rich environment for Kombucha but not for Beer?

Because the fermentation of kombucha proceeds in two steps. In the first step, the sugar in the tea is fermented into alcohol. Yeast can do this with or without oxygen. This is done by yeast, a single-...
chthon's user avatar
  • 3,655
2 votes

How do I ferment homemade brewed tea - a black tea

Basically, you need something with sugar for the yeast to eat to ferment anything. If you're trying to make Kombucha, you just need sweet tea and a starter SCOBY. Here is a good how-to A scoby is a ...
Devin's user avatar
  • 31
2 votes

Is my kombucha scoby safe?

Basically, nothing short of a scoby being fuzzy, hairy, bright blue or green, smelling like a diaper pail or biting you is all ok! Mold is pretty much the only absolute no-no. If it isn't moldy and ...
Corsara's user avatar
  • 186
2 votes

Does Kombucha lose calories while fermenting?

Well in your specific kombucha I won’t be able to tell you but I can give you some math that should help you figure it out and should be able to be used by any brewer to figure out the caloric effect ...
Gremwatch's user avatar
  • 169
2 votes

Flavoring Kombucha with herbs

We use flavoring ingredients like herbs and berries during the initial steep. We don't add anything after the fermentation. We use mint in one of our recipes, and it works well. The advice I would ...
chanson42's user avatar
2 votes

Bleed pressure from swing-top bottle?

During secondary fermentation (bottling stage, aka 2F) of kombucha brewing, there is a correlation between sugar as an input and carbonation as an output. If you increase the sugar in the 2F ...
bsvihrajr's user avatar
2 votes
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What is the proper way to store SCOBY?

This site recommends you keep culturing for less than 6 weeks. For longer, they recommend two options. "Feeding" the scoby every 4-6 weeks, where "feeding" consists of draining off the existing ...
Wyrmwood's user avatar
  • 2,178
2 votes

Why is my Kombucha getting thicker?

Yes, it will probably be related to the large Scoby. Either trim the scoby, or use a larger container. That seems a very short ferment too though. What size is your scoby, and what volume of tea are ...
Corsara's user avatar
  • 186
2 votes

How to know if kombucha is alcoholic?

Kombucha contains a variety of micro-organisms, the most important ones of which are brewing yeast (Saccharomyces Cerevisae) and Acetobacter. The S. Cereviseae converts sugar into alcohol, after which ...
Frank van Wensveen's user avatar
2 votes

Pitching kombucha starter instead of yeast

If you want to play it safe, over-pitch (sorta) by pitching a regular amount of yeast to ferment the beer, and as a secondary fermentation pour in a bottle of your favorite basic kombucha with no ...
Scott's user avatar
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2 votes

How to avoid SCOBY in the Kombucha bottle? (second fermentation)

Not sure it's possible. SCOBY does what she wants. She likes to make floating pancakes. The best you might hope for is a high fill with a super narrow neck to keep the SCOBY as small as possible.
dmtaylor's user avatar
  • 3,415
2 votes

Stopping fermentation in soft drinks

Commonly in wine and apple cider production, potassium sorbate and sodium metabisulfite are used to control yeast (and bacteria). The potassium sorbate stops the yeast from multiplying, while the ...
Kingsley's user avatar
  • 2,060
2 votes

Kombucha lacks vinegar taste

During the fermentation of Kombucha, yeast (a S. Cerevisae strain) turns sugar into alcohol, and a bacteria (an Acetobacter strain) oxidizes it into acetic acid (vinegar). There's more going on that ...
Frank van Wensveen's user avatar
1 vote

How to avoid SCOBY in the Kombucha bottle? (second fermentation)

You could heat treat / pasteurise the kombucha in the bottle, (once it's done carbonating). Obviously this would kill off the beneficial bacteria, but it's those bacteria that make the floaty bits.
RYFN's user avatar
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1 vote
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Kombucha starter: minimum quantity for successful brew?

More time is fine. Due to growth rates, if you use only 1 pack then you will need approximatley 2.5 times as long in the fermnter.
Ciaran Haines's user avatar
1 vote
Accepted

Cold crashing kombucha

In my personal experience, cold crashing does help to clear the booch a bit. I'm a homebrewer who has started to brew kombucha. I've only got 4 kombucha brews under my belt and I've been kegging ...
brendo234's user avatar
  • 310
1 vote

Cold crashing kombucha

Some info about Cold Crashing. Cold crashing will definitely help that problem of cloudiness and yeast sediments on the bottom. I recommend 10 days at as close to 0 celsius as you can. e.g. 1 degree ...
Rouse's user avatar
  • 271
1 vote

Kombucha has dark, green grey dust/moss inside liquid

When I grew Kombucha it looked quite like the pictures supplied. Kopmbucha is a SCOBY that does not conform to any one typical shape or colour pattern. I have often heard the growing SCOBY compared to ...
barking.pete's user avatar
  • 5,631
1 vote

Why is my Kombucha getting thicker?

Probably caused by the larger SCOBY, next time round trim down the SCOBY and try again. If it smells OK and tastes OK then you are most likely fine, if it has sulfur notes or anything else ...
Mr_road's user avatar
  • 7,048
1 vote

Does Kombucha lose calories while fermenting?

Matter cannot be created nor destroyed So really the only calorie loss during fermentation is that in which the yeast burn and what is concentrated from the loss of c02 escaping. Ethanol has 6.9 ...
Evil Zymurgist's user avatar
1 vote
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Bleed pressure from swing-top bottle?

What you're describing is a "gusher infection", wild yeast that can consume normally unfermentable sugars like dextrins. Usually leaves a beverage with little body and other issues. In beer ...
Evil Zymurgist's user avatar
1 vote
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Should my first batch of kombucha smell like vinegar?

Yes it should. To quote Sandor Katz from The Art of Fermentation: 'Many people have observed that the kombucha SCOBY is identical, or virtually so, to the mother-of-vinegar that often forms on the ...
Franklin P Combs's user avatar

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