KOMBUCHA COMPOSITION

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Not all kombucha cultures will contain the exact same strains, but generally this is what you may expect: Various Vitamins & Enzymes: Bacterium gluconicum bacterium xylinum Acetobacter xylinum Acetobacter xliondes Acetobacter Ketogenum Saccharomyces cervisiae Saccharmycodes apiculatus Sccharmocydoes ludwigii Schizosaccharomyes Acetic … Continued

WHAT IS THIS BROWN STRINGS?

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That is yeast and dead yeast and should be cleaned out with every brew otherwise your bacteria and yeast balance will tip causing your brew to sour too quickly.

WHY DOES MY KOMBUCHA SOUR SO QUICKLY?

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This problem usually indicates too much yeast and goes with a bumpy and holy SCOBY, lots of fizz. The yeast produces alcohol and C02 and with high temperatures the more active the yeast are and it increases the C02 production thereby … Continued

WHY IS MY KOMBUCHA FLAT?

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Too much sugar, weak tea or not enough tea, cold temperatures are all factors that will have a direct effect the Fizz! Everyone want fizzy kombucha, it makes it fun! Sometimes especially for beginners it happens that the fizz is missing in … Continued

HOW DO I STORE EXTRA SCOBYs?

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The Back Up Hub method. Get a large jar, add your SCOBYs and some finished kombucha tea to keep the pH low add some sweet tea to feed your SCOBYs. Then you feed your SCOBYs every week or two. You … Continued

IS THE SCOBY A MUSHROOM?

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No, Kombucha isn’t part of the mushroom family and is made up of a symbiotic colony of beneficial bacteria and yeast that forms the pancake like structure mostly referred to as SCOBY.