Most people who regularly drink commercial Kombucha do not know that the Kombucha they are drinking is actually Kombucha soda. The Kombucha that was consumed for thousands of years was just...
Category: Kombucha
Although you do not need a SCOBY to start making kombucha, many kombucha brewers feel the need to include one in every one of their brews. A kombucha SCOBY is the cellulose mat which floats on...
When you first start making kombucha you may be concerned with contamination from pathogenic and other unwanted bacteria and molds which can make your kombucha undrinkable. Although this is a...
Anyone who has been making kombucha for a while has had the experience of forgetting about a batch in the back of a cupboard or left a bottle of kombucha soda fermented too long. Upon tasting...
When you first start out making kombucha you will have to handle the firm jellylike covering which grows on the top of your fermentation. This is a SCOBY and is necessary for making good...
Kombucha Soda Due to the variability and fluid characteristics of homemade kombucha it is difficult to determine what the final alcohol content of it will be. There are some methods which...