Making your own kombucha is an easy way to access the health benefits of this fermented tea. As with all fermented foods, making your own kombucha also carries risks. Properly brewed homemade...
Category: Brewing Info
Green Tea vs Black Tea Kombucha: What Home Brewers Should Know
One of the biggest struggles when brewing kombucha is choosing between green tea vs black tea. They differ in caffeine content, amount of fuel for the SCOBY, and taste. Ultimately, it comes down to...
Kombucha mold is an overgrowth of fungus in your brew that requires immediate attention. There are several reasons why kombucha brewers may discover mold in their tea. Luckily, there are also several...
At the end of the brewing process, kombucha has a pH between 2.5 and 3.5. The acidity of kombucha makes it the perfect environment for good bacteria to thrive. Kombucha is known to benefit those with...
SCOBY Mold: What It Is, What Causes It, and How to Deal With It
Finding mold on a SCOBY is every homebrewer’s nightmare. When you brew kombucha at home, your SCOBY is an integral part of the journey, and the smallest amount of mold can hurt the entire process....
A SCOBY can last many months if you feed it consistently with fresh sweet tea. If your SCOBY has sugars to consume, it will continue the fermentation process and make healthy kombucha. However, there...