Blog
Home kombucha.
Without guessing.
Practical guides on fermentation. From pH to temperature, everything you need to make better kombucha — batch after batch.
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How to choose and store a SCOBY: complete guide for home kombucha brewing
Where to find a healthy SCOBY, how to recognise one at a glance, and how to store it between fermentation batches without damaging it.
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Mould in kombucha: how to recognise it (and what isn't mould)
Mould is the only problem that requires throwing everything away. But most of what looks like mould isn't. Here's how to tell the difference with certainty.
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Your kombucha is too sweet: why it's not fermenting enough and how to fix it
You tasted your kombucha after a week and it's still as sweet as sugary tea. Here's why fermentation didn't start or has stalled, and how to fix it.
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Kombucha second fermentation: fruit, flavours and carbonation
Second fermentation is the step that turns kombucha into a fizzy, flavoured drink. Here's how to do it, what to use, and how to avoid exploding bottles.
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What tea to use for kombucha: black, green, white and blends compared
The type of tea you choose changes the flavour of your kombucha, the fermentation speed, and the final pH. Here's how to navigate black, green, white, and blended teas.
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Your Kombucha is too sour: why it happens and how to avoid it next time
You made kombucha and it tastes like vinegar. You waited too long, even though you followed the recipe to the letter. Here's what went wrong, whether you can still use it, and how not to let it happen again.
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The complete guide to home kombucha fermentation
Everything you need to know for your first fermentation, from the first hour to bottling. Ingredients, stages, the factors that change everything, and how to stop guessing when it's ready.