Kombucha
- What is Kombucha and what does it taste like?
- What is a SCOBY?
- What do i need to make kombucha?
- Does kombucha have alcohol in it?
- Is my kombucha culture reusable?
- How do I store the scoby's when not in use?
- What type of sugar do I need to make kombucha?
- Do I have to add the sugar?
- What if I add my scoby and starter culture before the tea has cooled properly?
- What type of tea do I need to make kombucha?
- How long do I ferment the kombucha for?
- What temperature should I store my kombucha at during fermentation?
- What if my fermenting temperature is too low?
- What if my fermenting temperature is too high?
- What if my scoby grows mould on the top of it?
- My kombucha tastes vinegary, what have I done wrong?
- My kombucha isn't fizzy, why not?
- What is the second ferment for?
- Do I have to second ferment?
- What can I add to my second ferment?
- What bottles should I second ferment in?
- Where should I store my ferment?
- How do I know my kombucha is fermenting properly?
- Is there something wrong if my scoby sinks?
- How much scoby do I need to use when re-culturing?
- Can I make sugar free kombucha?
- How do I scale up my kombucha batch?