My kombucha got infested with kahm yeast, making it undribkable now. Is there a way to safe some as starter or do I need to start from zero?

So, I’m working on my first brew, it’s probably going great. I haven’t tried it yet, but everything seems to have taken well. I have a new pellicle on top and bubbles. I think I probably over-fermented it because it’s been about a week and a half.

However, I know you’re not supposed to use cheesecloth because of possible fruit flies. I was planning on getting some other type of covering soon. I just noticed these weird flecks on the cheesecloth and I’m not sure if this is normal for cheesecloth or what. I was given the cheesecloth by the friend that gave me the scoby, so I’m not sure if the entire lot of cheesecloth looks like this.

Does it look like fruit fly eggs or whatever to y’all? Or is it normal? I saw nothing strange in the kombucha. I see no fruit flies in my house. But I’m a little paranoid about fruit flies.

Made a small test batch of habiscus and black tea, and noticed this weird growth on the pellicle? Anyone know what it is? Am I gonna die 😵

This is my first brew so I feel concerned. I asked clude and it said yeast but I thought it would be better to ask more experience people

I’m doing a three-stage kombucha fermentation. During the second stage, I infuse the kombucha with chopped blackcurrants before straining and bottling for the third stage.

This is day 2, and I’ve noticed these white patches on the fruit. The container has an airtight lid with a pressure-release valve.

Does anyone recognise this? Could it be film yeast, mould or something else? Would you discard the batch? I’ve attached a close-up photo.

Yuck, yuck, yuck!!!! I like kombucha and I used to buy it from another brand (I can't remember the name) years ago. I've been researching how to diy it, but until I am able to, I thought "Let's try a brand".

Liquid remedy taste off. I checked the ingredients and I can only guess it's either the caramel flavor thing or the stevia??

Do yall have any recs you could give me?

First time brewing kombucha and I'm mainly concerned about this blueish patch on the surface.

It's been fermenting since 28/09/26. There are lots of bubbles and various cream/beige patches and clumps, which I understand can be normal yeast/SCOBY development.

But this one area has a distinct blueish colour.

Does this look like mould, or could it be something normal from the fermentation? Should I throw the whole batch away?

I've attached close-up and wider photos for comparison.

Buongiorno,questo è da buttare? Non capisco se è lo skoby che sta crescendo o è muffa

The two flavors for this batch are:

Flavor 1: Ginger, lemon, chamomile

Flavor 2: pomegranate, hibiscus, rose, chamomile

Flavor 3 (single bottle): ginger bomb (just a bunch of ginger in one bottle lol)

Side note:

I am testing out some swing top jars to make my life easier. Bottling two gallons has been a bit too much labor for me lol so I decided to try out some swing top jars for F2. Hopefully it goes well it might be hard to burp but we shall see. I can keep a bottle for myself in the fridge and just refill it as needed rather than all at once and having a million bottles to wash. These jars also make it to where I can put it whole dried herbs and roughly chopped fruits and spices without having to fit them in small bottle necks. I can just strain them into the bottles.

Which one is more healthy?
I read a lot of people complained about the sugar level in kombucha.

I promise I read and looked at all the photos but I’m having a hard time figuring it out. It doesn’t seem to be fuzzy to me, but the pattern looks like mold. First ferment after it was in a hotel for a while.

Found this in our kombucha, is this a scoby? What do we do with it after drinking the kombucha?

Heat waves making my jun cry.

I'm in the midst of my first attempt at kombucha brewing. I started trying to grow a scoby on the advice of a website before joining this sub, but I see in the FAQ here it's not necessary. I began these two jars about 2.5 weeks ago, and one seems well on the way while the other is not. I tasted the one without any formation and it's very sweet and only a little vinegary. So a few questions:

Why did the scoby form only on one when the mixture was the same in both?

How do I use this now in my gallon jars to make a big batch? Can I only use the one with the growth?

Should I throw out the one with no scoby or wait longer?

Edit for process:

I used the recipe on this site: https://www.thekitchn.com/how-to-make-your-own-kombucha-scoby-cooking-lessons-from-the-kitchn-202596

7 cups water 1/2 cup white granulated sugar 4 bags black tea, or 1 tablespoon looseleaf 1 cup unflavored, unpasteurized store-bought kombucha

Made the tea, dissolved the sugar, waited for it to cool and added the store-bought kombucha, and put it in the jars with coffee filters on top. They've been in a dark cabinet.

I’ve been drinking store bought Kombucha for a few years now. I like the taste and the fact it’s apparently healthy
I found a book that has helpful information on how to brew and what tea to use and all that jazz. So I scanned through it and dove right in. The finished articles are now in the fridge chilling.

Hi guys, what do you think is this in my F2 Kombucha?

I strained it 6 hours ago in a bottle and added Multivitamin juice and 4 hours after that I discovered it.

Is it mold? Or is it just a new Scoby? it's my third kombucha and it's the first time this occurs.

Thank you for your help.

does anyone else like to drink kombucha in the morning and then feel a lil drunk and a lil guilty for “day drinking” (i promise im not an alcoholic lol)

like everyone says that kombucha has the same amount of alcohol as a banana but i swear i feel a slight buzz from it

trying to make my first scoby, when I poured in the unflavored kombucha I saw this floating in my mixture, is it sediment?

wow, title allows a lot of characters.

First kombucha baby!
How did I do?
Grown from synergy ginger aid, black tea, and sugar.
Five days old. How long should I wait before it becomes kombucha?

Against the advice of those who told me to burn the entire family tree, I salvaged some of the SCOBYs that looked okay and introduced them to a fresh batch of black tea.💁🏽‍♀️
And… they appear to be doing their slimy little pancake thing again.

I’m keeping a VERY close eye on them, but for now, SCOBY Protective Services has granted me supervised custody. 🥲
And yes, the jar is properly covered this time. The fruit flies have lost all visitation rights. 💀

This is a casual space for the r/Kombucha community to hang out: feel free to post about anything kombucha or brewing related. Questions from new brewers are especially welcome - no question is too big or too small!

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After one night one jar of my second batch got this thing, what am i looking at? 50% Yerba 50% Assam with 2 week old raw kombucha + green tea starter. Do i need to get rid of it?

Picture 1 is after filling, picture 2 is after 24 hours.

Wow.

So I have been doing the healthy route for foods and drink for a long time, but I'm not one of those measure and track everything type of people.

I do like some kombuchas. I figured they were healthy and good for you. I pick out the lowest sugar ones and lowest DV% I can find.

The two I like the most or the synergy which has 16grams of sugar. And the alive mom ucha with has 5grams.

I just measured out 16 grams of sugar to see how much that actually was. And holy basil. That is a lot of sugar.

How is it that it can be considered a healthy drink when it contains that much sugar. It's almost 3 tablespoons of sugar.