I did it guys. So now what? It already tastes amazing.

I think I'm just going to enjoy this as it is and I'll try F2 later. I just wanted to share bc I'm proud. :D

Hello fellow kombucha lovers, this is my first kombucha made from starter liquid, the jar is 3,6 L but i have put only 200ml of starter liquid. This is day 9 temps was 23C° but now is around 20 degrees, and i started to notice some mold-like patches, the seem to have a solid piece in the center, i have to note that this was made from raw tea with minimal filtering so these particles i presume are tiny pieces of tea.

Can you share your opinions about this potential problem? Many thanks in advance.

The top scoby of my scoby hotel had this spot on it and none of the liquid touched it but I'm wondering if I should toss it anyways or just keep it going. I removed the scoby carefully and made sure the liquid didn't touch it at all.

Please help me with my first kombucha ferment. This a one gallon jar where I brewed green tea w/ 1cup sugar, added a stablished scoby with about 1 cup of its original kombucha. It’s been covered with a kitchen towel for 10 days.
It’s not fussy or has any distinctive color or texture that confirms mold, but I want to be 100% sure before I proceed.
Smells like kombucha.
Thanks for your advice!

Probably the question that gets asked the most around here. I just made my first batch of kombucha with green tea and I just wanted to make sure that everything looks okay. Does everything look alright? I also think the brown/black stuff at the bottom looks off. Am I correct in that?

Was wondering if everything is looking good, on day 8 today.

The zoomed in spot has me a little concerned. I read the pinned post about mold but not really seeing a solid match . I know that I will be able to tell better in a few days but was just looking for reassurance

I started a ferment from a primary scoby I grew from store bought kombucha and the top layer looks off, maybe, I’m not sure, this is my first time making kombucha.

The first two pictures are the culture today, the third and fourth pictures are what it looked like a week ago (I let it continue fermenting because I wasn’t sure if it was mold), and the last two pictures are the leftovers from the primary culture I made from store bought kombucha.

The only difference is the primary was made with white refined sugar and the second batch was made with organic cane sugar.

Any thoughts? Toss to be safe?

It looks like tiny bubble, rather than mold, but I havent seem something similar with previous batches, so I’d love to get a second opinion 🙏

Hey, started a homebrew booch from a shop bought and this is my first batch from the mother I made, the top of the pellicle looks weird and I'm not experienced enough to know, smells yeasty on top but the liquid under is softly fruity smelling. I jumped the gun and tasted it and it was pretty yummy but I'm not confident enough to give any to others yet!

Hi! I’m just a couple batches in on my kombucha/Scoby baby journey, so far it’s going really great. Does anyone have any flavor suggestions? Or advice on what fruit combos have and haven’t worked for you? Im unsure if there are certain fruits or other ingredients that I should avoid in making kombucha, I don’t want anything to react weird with the scoby, so if anyone has any advice or stories from personal experience, I’d love to hear about it!

simple syrup that was steeped w/ fresh lemon balm leaves now has grey-blue growth floating on surface

Hi all

Have been brewing kombucha for about 12 months. This is my scoby hotel that was neglected a bit over winter.

It was looking a bit rough and white/ shiny and then I gave it a good feed and it is looking a bit sad still - previously it was forming huge and perfectly round scobys.

Does this look suspicious at all to you? It is not at all fuzzy.

I checked out the examples but am unfortunately too A type to risk it and not ask.

Second pic is after giving it a stir. Lots of yeasty bits and some bubbles.

TIA!