Question 1

How do I know if my SCOBY is healthy?

Accepted Answer

A healthy SCOBY can vary widely in appearance, from light tan to brown, and may have stringy bits hanging from it. What matters is the absence of mold (blue, green, or black fuzzy patches) and a clean, tangy smell. SCOBYs can look quite alien—lumpy, bumpy, or even have brown spots—while being perfectly healthy. My first SCOBY looked like a sad pancake but produced excellent kombucha for months!

Question 2

Can I use green tea instead of black tea?

Accepted Answer

Absolutely! Green tea makes wonderful kombucha with a lighter, sometimes more floral flavor profile. My testing shows that a 50/50 blend of green and black teas produces the most balanced results, but you can use up to 100% green tea. The only teas to avoid are those with oils (like Earl Grey) or herbal teas that lack the nutrients the SCOBY needs.

Question 3

How long does homemade kombucha last?

Accepted Answer

When refrigerated, finished kombucha can last 2-3 months, though carbonation may gradually diminish. The acidic environment prevents most harmful organisms from developing. That said, I once found a bottle that had slipped behind other items in my fridge for nearly 6 months—it was still technically safe but had developed a much stronger vinegar profile that was better suited for salad dressing than drinking!

Question 4

Is it normal for kombucha to have stringy brown bits floating in it?

Accepted Answer

Yes! Those brown strings are yeast colonies and are a normal, healthy part of the kombucha ecosystem. They're perfectly safe to consume but can be strained out during bottling if you prefer a clearer final product. I actually track the presence of these yeast strands in my brewing journal—more visible strands often correlate with more reliable carbonation in the second ferment.

Question 5

My apartment is cold. Can I still brew kombucha?

Accepted Answer

Yes, but it will ferment more slowly. Ideal temperature range is 75-80°F, but kombucha will still brew at temperatures as low as 65°F—it might take 14-21 days instead of 7-10. The temperature control hack I mentioned earlier (using a small aquarium heater) solved this issue for me during winter months when my apartment hovers around 68°F.

Question 6

Can I use honey instead of sugar?

Accepted Answer

While technically possible, I don't recommend it for beginners. Honey contains its own antimicrobial properties that can interfere with the SCOBY's function. Additionally, raw honey introduces competing microorganisms. Once you have experience and extra SCOBYs to experiment with, you can try small batches with honey—I've had some fascinating results with specific varieties like buckwheat honey creating unique flavor profiles.

Question 7

How do I take a break from brewing without killing my SCOBY?

Accepted Answer

Create a "SCOBY hotel" by placing your culture in a jar with enough kombucha to cover it completely. Cover and store in a cool location (like the top shelf of your refrigerator). The SCOBY can remain dormant for 2-3 months this way. Check periodically and add a little sweet tea if the liquid level drops significantly. I've successfully revived SCOBYs after 4 months using this method!

Question 8

Can I flavor kombucha during first fermentation?

Accepted Answer

It's best to keep the primary fermentation simple and add flavorings only during second fermentation. Introducing fruits, herbs, or spices in the primary vessel can potentially interfere with the SCOBY's function or introduce contamination. However, there are exceptions—I've had success adding 25% hibiscus tea to my base tea blend during primary fermentation, which creates a beautiful red kombucha with enhanced antioxidant properties.

Question 9

How much alcohol does homemade kombucha contain?

Accepted Answer

Homemade kombucha typically contains 0.5-2% alcohol by volume, depending on brewing conditions. Longer fermentation times, warmer temperatures, and additional sugar during bottling can increase alcohol content slightly. Commercial kombuchas are required to stay below 0.5% ABV to be sold as non-alcoholic beverages, but home brews often exceed this slightly—though still far less than even low-alcohol beer.

Question 10

Can I use my kombucha SCOBY to make other fermented beverages?

Accepted Answer

While the kombucha SCOBY is specialized for fermenting tea, it can be experimented with in similar preparations. I've successfully used portions of kombucha SCOBY to make fruit vinegars and even as a starter for apple cider vinegar. The most important factor is providing adequate acidity in the new medium to protect against contamination during the transition period.

Ferments

Brewing Kombucha at Home: A Beginner’s Guide

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