8 Things I Wish I Knew Before Making Kombucha!

Making kombucha is a fairly easy task, and I think we all can agree on that! however I remember making it for the first time and not having a clue what I was doing! and there’s a lot of things that I wish I knew about making kombucha before I started. and especially the dangerous things that need to be avoided at all costs! and after researching it, there is still a lot of things that I didn’t know about the brewing process, that prove to be so useful every time I make it!

We’ve collected 8 more of your questions about kombucha to answer, So here are 8 Things I Wish I Knew Before Making Kombucha!


1.) What does it mean if my Scoby sinks?

Mostly Nothing a sinking Scoby means nothing, and is nothing to worry about, a Scoby can move around during fermentation and it will be absolutely fine. There’s a theory that this may have something to do with sugar content, but it is completely normal for a Scoby to sink, float, hover or even do flips in the jar! So don’t stress out too much if it’s not staying to the top, the Scoby does what the Scoby wants!


2.) How do I make sure my Scobys okay if I go on holiday?

Just make sure it is left in a container with some of your kombucha, and make sure it is covered so no pests can get into the container. Technically you can just leave it in the container it has been fermenting in, just make sure you reculture it when you are home, as while you’ve been away, the Scoby has probably turned the kombucha it has been sat in, into vinegar. However one thing is for sure, please don’t put your Scoby in the fridge, as this will kill it!


3.) What is the difference between the coloured Scobys and the regular Scobys?

The different coloured Scobys are made with different tea’s. so your red Scoby will be made with Hibiscus tea and so on and so forth. so if you were into making a pedigree kombucha that has solely been raised on a specific tea, it might be worth researching what tea goes with what Scoby and figuring out where to go from there! However our regular Scoby can still be used with any tea, the coloured Scobys are made for the kombucha purists out there! You can buy your Hibiscus Scoby by Clicking here!


4.) My Scoby has got mould, can I still use it?

No, do not use this! Fermentation is not the same as decay, and mould is still bad! You should never risk drinking a mouldy ferment, you should always start from scratch if your ferment becomes contaminated with mould!


5.) Why does my Starter Tea smell like Vinegar?

It essentially is vinegar, or as we’d like to say Very well-fermented kombucha. We send this with your Scoby so that you can make your first batch of kombucha straight from the beginning! The more the starter tea has been fermented, the lower the chance of a failure from your first batch! After this you will be able to take a small amount of your ready-made kombucha, and use that as your next batches of starter tea!


6.) Why is homemade Kombucha much stronger than it is in the Supermarket?


There is such a long debate on this! So to put it extremely simply, it is made a different way! Homemade kombucha is 100% authentic and most stores sell kombucha that is made a different way, with questionable sweeteners and a weaker mix. Do not worry, you have not made your kombucha wrong! If you want to learn more, head over to our Kombucha Revolution Breakdown Video to learn more!


7.) What else can I do with an extra Scoby other than making Kombucha?

There are loads you can do! there are tonnes of recipes for Scoby foods all over google, one of my personal favourites is Scoby Jerky and this seems to be the most common thing to make with your kombucha pal!


8.) What is the best way to Second Ferment/Carbonate your Kombucha?

Any round bottle that you can air seal will do fine, whether it is plastic or glass it doesn’t matter too much! However stay clear of square-shaped bottles as these have a higher chance of exploding, due to the weak points in the corners. So please avoid these like the plague!



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