Fruit Juice Kombucha! If you think it sounds delicious, it is! While Kombucha brewers are cautioned against using substances other than tea and sugar for their kombucha ferments, due to the impact that foreign substances can have on the kombucha culture, the SCOBY, there is a way out experiment which one can try which goes…

Kombucha is most often brewed from black or green sweetened tea. This is because the kombucha SCOBY (symbiotic colony of bacteria and yeast) is adapted to feed of off the nutrients contained in the leaves of the Camellia sinensis bush, the plant from which all non-herbal tea is derived. Once fermentation is complete, brewers often…

Does The Surface Area of My Brewing Vessel Affect the Kombucha? Yes! While one can use a wide variety of shapes and sizes of containers – providing that they are made out of a suitable material, preferably glass – the surface area of your vessel will affect your fermentation and SCOBY. This is because it…

Does The Changing Of The Seasons Affect My Kombucha? Yes! The seasonal fluctuations in temperature are directly linked to the level of activity within your SCOBY culture. If you are living in a mild climate, then the temperature differences will not be that drastic, and your kombucha brewing will most probably not be affected very…

We all know you can produce a baby SCOBY from the mother by simply brewing Kombucha.  But this is not the only method of ‘reproducing’ a SCOBY. You can also cut it into pieces and use those pieces as a new SCOBY in different containers! Why Cut / Divide a SCOBY? Normally, you don’t need…

The history of kombucha and the history of tea are part of the same story. The caffeine-rich leaves of the Camellia sinensis plant proved to be irresistible to the people of southern China, where the first tea bushes grew. When the Chinese started brewing the tea and adding sweetener, the resulting blend also proved to be irresistible to the…

At first, it’s like a miracle. Every batch of home-brewed kombucha makes a new SCOBY! You’ll never have to buy another bottle of kombucha at the store! You’ve got lots of SCOBYs to use and share with friends! Then the reality of this never-ending abundance hits home: your SCOBY hotel is full, your friends are all busy…

Freshly-brewed kombucha tea is a lightly-carbonated drink. When you’re making a basic kombucha recipe, you’re providing the SCOBY (Symbiotic Colony Of Bacteria and Yeast) with a supply of sweetened tea for its food. The microorganisms work together (symbiotically, in other words) to process the nutrients in the sweetened tea. The yeasts take the sugars and break…

Unless you’re reading this article from inside a “clean room” in a hospital, nuclear facility, or semiconductor manufacturing plant, you’re currently surrounded by thousands of mold spores. They’re in the air, in the fabrics on the furniture, in the plaster on the wall and ceiling – they’re everywhere. Most of these molds are harmless, but…

Making kombucha at home is easy, but many first-time kombucha home brewers have a hard time learning what a healthy SCOBY looks like and worry that their kombucha has, or will develop, mold on it. In this article, you’ll learn why you generally don’t have to worry about mold in the kombucha, some of the reasons why…