Kombucha
Articles and FAQs about Kombucha and how to make it.
- Can I use the scoby after the best before date?
- Why is my scoby a funny shape?
- How can I tell if mould is growing on my scoby?
- I'm getting mould on my scoby. What caused it and how can I fix it?
- How do I manage a continuous kombucha brew?
- I have a Mad Millie Kombucha Crock, what recipe should I use?
- How do I scale up my kombucha batch?
- Can I make sugar free Kombucha?
- Is there something wrong if my scoby sinks?
- How do I know if my kombucha is fermenting properly?
- What bottles should I second ferment my Kombucha in?
- What can I add to my second ferment?
- What is the second ferment for? Do I have to do it?
- My kombucha isn’t fizzy, why not?
- My kombucha tastes like vinegar, what have I done wrong?
- What if my fermenting temperature is too low?
- What temperature should I store my Kombucha at during fermentation?
- How long do I ferment kombucha for?
- What type of tea do I need to make kombucha?
- Do I have to add the sugar to my kombucha?
- What type of sugar do I need to make kombucha and how much?
- How do I store my Kombucha scoby when not in use?
- Is my kombucha scoby reusable? Can it be recultured?
- Does Kombucha have alcohol in it?
- What is a SCOBY?
- What is Kombucha and what does it taste like?