Kombucha FAQ

Kombucha is fermented tea made by adding a SCOBY and starter tea to sweetened tea, then fermenting at room temperature (often 7–14 days depending on temperature and taste preference).

No. Kombucha is fermented tea using a SCOBY, while water kefir is fermented sugar-water using grains. They’re different cultures and behave differently.

Kombucha can contain trace alcohol as part of natural fermentation. Alcohol content can increase with warmer temps, longer ferments, and sealed bottle carbonation.

Most first ferments take 7–14 days. Warmer temps ferment faster; cooler temps ferment slower. Taste is the best guide.

Tangy, lightly sweet-sour, and tea-like. Longer ferments become more tart and vinegar-leaning.

A SCOBY is a living culture of bacteria and yeast that ferments sweet tea into kombucha. It often forms a rubbery “pellicle” on top during fermentation.

The culture is primarily in the liquid (starter tea). The rubbery “pancake” is a pellicle — a byproduct that houses microbes, but you can brew without a thick pellicle as long as you have enough active starter tea.

Off-white to tan, sometimes with brown yeast strands or spots. It can look bumpy, uneven, or layered. This is usually normal.

No. It may float, sink, tilt, or hover mid-jar. All can be normal.

Usually yes — most batches form a new pellicle on the surface as fermentation progresses.

A SCOBY + starter tea, black tea (or black/green blend), sugar, water, a glass jar, a breathable cover, and bottles for second ferment (optional).

Glass is best. Avoid metal fermentation vessels. Food-grade plastic is okay short-term, but glass is ideal for long-term use.

No. Clean is enough. Avoid antibacterial residues and scented detergents.

Chlorine/chloramine can stress the culture. Filtered or dechlorinated water is best.

Most kombucha cultures do best with black tea, or a black/green blend. Herbal teas can be used for flavouring, but aren’t ideal as the main “forever” tea for long-term SCOBY health.

Plain white sugar is the most reliable. The culture uses sugar as fuel — the drink becomes less sweet as it ferments.

Artificial sweeteners won’t feed the culture. Honey can be used, but it’s typically associated with Jun rather than traditional kombucha, and can behave differently.

Yes. Always cool sweet tea to room temperature before adding SCOBY/starter tea to avoid heat damage.

Most people have success around 20–28°C. Warmer ferments faster; cooler ferments slower.

Yes — the first ferment is typically covered with a breathable cloth/paper towel to allow airflow while keeping dust/bugs out.

Taste it. When it’s pleasantly tangy (not overly sweet, not vinegary), it’s ready to bottle or drink. Many people start tasting around day 5–7 in warm weather.

Yes. Longer ferments become more tart and can drift toward vinegar. If it goes too far, you can use it as starter tea or kombucha vinegar.

After first ferment, you bottle the kombucha (often with flavourings) in a sealed bottle to build carbonation and deepen flavour.

Use a sealed second ferment in strong bottles, leave a little headspace, and let it sit at room temperature for 1–3 days (varies). Chill to slow carbonation once it’s fizzy enough.

Ginger, lemon/lime, berries, mango, passionfruit, pineapple, herbs (mint), or a splash of juice. Fresh ginger is one of the easiest ways to boost fizz.

Use strong bottles, don’t overfill, and open carefully (especially in warm weather). “Burp” bottles if pressure builds quickly.

Tangy, slightly vinegary, tea-like. Yeast can make it smell a little bready. If it smells rotten/putrid, discard.

Yes — those are usually yeast strands. They’re harmless and very common.

Cloudiness is normal and often increases with yeast activity or after stirring/bottling. It can settle in the fridge.

Common causes: too cool, too little starter tea, weak culture, or not enough time. Keep it warm and give it longer, or increase starter ratio next batch.

It fermented too long, too warm, or with too much airflow. Shorten the ferment next time. Over-fermented kombucha is great as starter tea or vinegar.

Common causes: too cold, not enough residual sugar, bottles not sealing well, or not enough time. Add a little juice/fruit, keep bottles warm, and ensure a tight seal.

Often from too much sugar/fruit in bottle, warm temperatures, or long second ferment. Use less flavouring, ferment shorter, and chill well before opening.

Kahm yeast can appear as a thin, matte, wrinkly film on the surface. It’s not mould, but it can affect flavour. It often shows up when conditions are stressed (low acidity, too warm, or too much airflow).

Mould is fuzzy (green/blue/black/white fuzz) and usually sits on top in dry-looking patches. Normal pellicle growth is smooth/waxy and may look bumpy or layered but not fuzzy.

If it’s true fuzzy mould, it’s safest to discard the batch and culture (including any pellicle) and thoroughly clean everything before restarting.

Use the right tea (black or black/green), keep a consistent routine, maintain enough starter tea, and keep fermentation in a stable temperature range.

Yes. Continuous brew means you draw off kombucha regularly and top the vessel up with fresh sweet tea, keeping the culture running continuously.

Don’t remove too much at once. Keep enough mature kombucha in the vessel (for acidity), and top up with properly cooled sweet tea.

Store it in a jar with enough starter tea (or finished kombucha) to keep it submerged. This is often called a “SCOBY hotel”. Keep it at room temp for ongoing maintenance, or cooler for a short pause.

Yes. Include plenty of strong starter tea with it. The liquid is important for safe acidity and reliable fermentation.

Short-term is possible, but long fridge rests can slow the culture down. If you do fridge it, expect a few batches to rebalance once you restart.

Start small and build up. Many people begin with a few sips to a small glass daily and adjust based on how they feel.

Some people notice bloating or changes in digestion when introducing fermented drinks. Start small, go slow, and pause if it doesn’t agree with you.

When made with clean equipment and proper acidity (using enough starter tea), kombucha is generally very safe. If a batch smells rotten or has fuzzy mould, discard.