DIY Kombucha Tips: Brew Fizzy Success at Home

Alright, gather ’round, folks, because today we’re diving headfirst into the bubbly, tangy, and sometimes bewildering world of DIY kombucha brewing. I’m Sammy, and if you’d told me five years ago, back when I was still deep in the Bay Area grind, that I’d be a passionate homebrewer of fermented tea, I probably would’ve laughed. But Nashville changes a guy, you know? And so does the allure of crafting your own perfectly fizzy, gut-friendly beverage. My first batch? Oh boy. Let’s just say Luna, my rescue cat, gave the gurgling jar a wide berth for a week. It was… an experience. But persistence, and a little bit of obsessive research (classic marketing expert trait, can’t help it), led me to what I like to call fizzy success. And that’s what I want to share with you today – not just the how-to, but the *why* and the *what-ifs*, peppered with a few of my own trials and, thankfully, triumphs.

You’re probably here because you’ve tasted the magic of store-bought kombucha and thought, “Hey, I could do this!” And you absolutely can. It’s surprisingly simple once you get the hang of it, and infinitely customizable. Plus, the bragging rights? Priceless. We’re going to cover everything from understanding your SCOBY (that weird pancake thing) to achieving that elusive perfect carbonation. We’ll talk about the first fermentation (F1), the exciting second fermentation (F2) where the real flavor magic happens, and how to troubleshoot when things get a bit… funky. This isn’t just a recipe; it’s a journey into a living culture, literally. My goal here is to demystify the process and give you the confidence and the tips you need to become a kombucha-brewing maestro in your own kitchen. It’s cheaper than buying it, it’s a cool science experiment, and honestly, it’s just really satisfying. So, grab a metaphorical glass (soon to be a real one filled with your own brew!), and let’s get started on this adventure. I promise it’s less intimidating than it looks, even if your cat judges your initial attempts.

The thing about kombucha brewing is that it’s part science, part art, and a little bit of kitchen witchery. I remember my first SCOBY – a friend gifted it to me in a ziplock bag with some starter tea, and I swear it looked like something from a sci-fi movie. Luna definitely agreed. But that little alien disc is the heart of your operation. We’ll explore how to treat it right, what it needs to thrive, and how it transforms simple sweet tea into that delicious, complex beverage. We’ll also delve into the importance of quality ingredients – the type of tea, the sugar, the water – because, like any good recipe, what you put in drastically affects what you get out. I’ve experimented a lot, from fancy organic loose-leaf teas to basic black tea bags, and I’ve got some opinions, naturally. This journey is about making kombucha that *you* love, so consider this your foundational guide, with plenty of room for your own creative flair. Are you ready to transform your kitchen into a mini fermentation lab? I thought so.

Decoding the ‘Booch: Essentials & First Steps

So, What Exactly IS This Kombucha Stuff? (And Why Should I Care?)

Okay, before we jump into the nitty-gritty of brewing, let’s talk about what kombucha actually *is*. At its core, kombucha is a fermented tea beverage made using a SCOBY, which stands for Symbiotic Culture Of Bacteria and Yeast. Imagine a little rubbery, pancake-shaped disc – that’s your SCOBY. It’s a living colony, a bustling metropolis of good guys (and gals, probably) working together. The yeast in the SCOBY eats the sugar in your sweet tea, producing a tiny bit of alcohol and carbon dioxide (hello, fizz!). Then, the bacteria swoop in and convert most of that alcohol into various organic acids, like acetic acid (which gives vinegar its tang), gluconic acid, and lactic acid. These acids are what give kombucha its characteristic sour taste and are also linked to many of its purported health benefits. People have been brewing this stuff for centuries, maybe even millennia, with origins often traced back to ancient China. It’s not some newfangled health fad, though it certainly fits the bill for modern wellness trends.

Now, why bother making it yourself? Well, for one, store-bought kombucha can be pricey! A daily habit can really add up. Making it at home is incredibly cost-effective. Beyond the savings, there’s the control factor. You decide how sweet or tart it is, what flavors to add, and you know exactly what’s going into it – no weird additives or excessive sugars unless you put them there. And then there are the probiotics. That live culture we talked about? It’s packed with beneficial bacteria that can contribute to a healthy gut microbiome. I’m no doctor, so I won’t make wild health claims, but I can say that since I started regularly drinking my homemade kombucha, my digestion just feels… better. More balanced. Plus, it’s a fantastic, lower-sugar alternative to sodas and other sugary drinks. My journey started with skepticism – I mean, fermented tea? – but one sip of a friend’s perfectly balanced homemade brew, and I was intrigued. The complexity of flavor, the gentle fizz… it was a revelation. And the process itself? It’s a fascinating little science experiment you can do in your kitchen. Luna still eyes the brewing jar with suspicion, but I think she’s secretly impressed.

Gathering Your Kombucha Toolkit: The Essentials (and a Few Nice-to-Haves)

Alright, let’s talk gear. You don’t need a fancy lab setup, thankfully. Most of what you need you might already have, or can get pretty easily. First up, the absolute non-negotiable: a large glass jar. At least one gallon is a good starting point. Avoid metal containers for brewing, as the acidic nature of kombucha can leach metals, which is bad for you and your SCOBY. Glass is king here. Next, you’ll need a piece of breathable cloth cover – think cheesecloth (doubled or tripled up), a clean tea towel, or even a coffee filter – and a sturdy rubber band or string to secure it. This keeps out dust and fruit flies (your future nemeses) while allowing airflow. For the second fermentation (F2), you’ll want some good quality, pressure-rated glass bottles, typically swing-top or Grolsch-style bottles. These are designed to hold carbonation, which is key for that delightful fizz. Please, please don’t use random decorative glass bottles; they might explode under pressure, and nobody wants a kombucha bomb in their kitchen. Trust me on this one; I had a close call with a repurposed fancy olive oil bottle in my early days. Not fun.

Ingredient-wise, you’ll need tea – plain black tea or green tea work best, or a combination. Avoid teas with oils, like Earl Grey or many herbal chai blends, for your primary fermentation, as these oils can harm the SCOBY. You’ll also need plain white granulated sugar. Yes, sugar. Your SCOBY needs it to live and do its magic. Don’t worry, most of it gets consumed during fermentation. While you can experiment with other sugars later, plain white sugar is generally considered the most reliable food for your culture. And, of course, you need a SCOBY and starter tea (which is just strong, unflavored kombucha from a previous batch). You can get a SCOBY from a friend who brews, buy one online from a reputable supplier, or even grow your own from a bottle of raw, unflavored store-bought kombucha (though this takes more patience). As for nice-to-haves? A funnel for bottling, a fine-mesh strainer if you’re adding fruit purees, and maybe some pH strips if you want to get really scientific about it, but they’re not essential to start. My initial setup was super basic: a big pickle jar I’d thoroughly cleaned, an old t-shirt scrap for a cover, and a prayer. It worked! Sort of. Luna was definitely not a fan of the pickle-jar aesthetic, though.

The First Fermentation (F1): Laying the Foundation for Fizz

This is where the magic begins, folks – the First Fermentation, or F1. It’s the stage where your SCOBY transforms sweet tea into tangy, probiotic-rich kombucha. First, you need to make your sweet tea base. A common ratio is about 1 cup of sugar per gallon of water, and 6-8 tea bags (or equivalent loose leaf tea). Boil your water, dissolve the sugar completely, then steep your tea for about 10-15 minutes. Then, and this is CRUCIAL, let the tea cool completely to room temperature. Adding a SCOBY to hot tea will kill it. Dead. No coming back. I learned this the hard way with a very sad, cooked SCOBY in my early days. It was a tragic sight. I might have even shed a tear. Okay, maybe not a tear, but I was definitely bummed.

Once your tea is completely cool, pour it into your large glass brewing vessel. Gently add your SCOBY and at least 1-2 cups of starter tea per gallon. The starter tea is vital; it helps lower the pH of your brew right away, protecting it from mold and unwanted bacteria while your SCOBY gets acclimated. Cover the jar with your breathable cloth and secure it with a rubber band. Now, find a nice, relatively dark spot for it, away from direct sunlight, where it can sit undisturbed at a comfortable room temperature (ideally between 70-80°F or 21-27°C). Too cold, and fermentation will be sluggish; too warm, and it might ferment too quickly and get overly vinegary. And then… you wait. This is often the hardest part. F1 usually takes anywhere from 7 to 21 days, depending on the temperature of your room and how tart you like your kombucha. The best way to know when it’s ready? Taste it! After about 7 days, gently push the SCOBY aside with a clean (non-metallic!) spoon and take a little sip. Does it taste pleasantly tart but still a bit sweet? It might be ready for F2. Too sweet? Let it go a few more days. Too vinegary? You let it go a bit too long, but it’s still usable (great for salad dressings, or as a super-strong starter for your next batch!). My first F1, I was like an expectant parent, checking on it multiple times a day. Luna thought I’d finally lost it, staring intently at a jar of murky tea.

SCOBY Care & Feeding: Keeping Your Culture Happy and Healthy

Your SCOBY is a living thing, almost like a pet, albeit a very strange, gelatinous one. And like any pet, it needs proper care to thrive. A healthy SCOBY will typically float at the top of your brew, but sometimes it might sink, hang out sideways, or even have a new, thin layer forming on top – this is all usually normal. The new layer is actually a baby SCOBY! Congratulations, you’re a SCOBY grandparent. Over time, your SCOBY will grow thicker as new layers form. You can eventually peel these layers apart to share with friends or start new batches. What you *don’t* want to see is mold. Mold is fuzzy, dry, and usually appears on the surface in distinct spots of green, blue, black, or white. If you see mold, unfortunately, the entire batch, including the SCOBY, needs to be discarded. It’s a heartbreaking moment for any brewer. To prevent mold, always use enough strong starter tea, maintain good hygiene (clean hands, clean equipment), and ensure your cloth cover is secure to keep out contaminants.

Sometimes you might see brown, stringy bits hanging off your SCOBY or floating in your brew. These are yeast strands and are perfectly normal, a sign of active fermentation. You might also see some sediment at the bottom of your jar – also normal, mostly yeast. What if your SCOBY looks a bit uneven, lumpy, or has holes? Usually fine. SCOBYs are weird and wonderful and don’t always conform to perfect pancake shapes. The key indicators of health are a lack of mold and the tea actively fermenting (turning less sweet and more tart over time). When you start a new batch of F1, you’re essentially ‘feeding’ your SCOBY with fresh sweet tea. If you need to take a break from brewing, you can create a ‘SCOBY hotel‘. This is just a jar with some SCOBYs and a good amount of starter tea (plain kombucha). Keep it covered like your brewing jar, and refresh it with a bit of sweet tea every few weeks to keep the cultures alive. I have a small hotel in my pantry – Luna sometimes sits and stares at it, probably contemplating the meaning of these strange, floating discs I cherish so much. It’s important to handle your SCOBY with clean hands. And remember, no metal! Stick to wood or plastic utensils if you need to touch it.

The Second Fermentation (F2): Unleashing Flavors and Fizz

This, my friends, is where the real fun begins: the Second Fermentation (F2). F1 gives you your kombucha base, but F2 is where you infuse it with flavors and, most importantly, build up that delightful carbonation. Once your F1 has reached your desired level of tartness, it’s time to bottle. You’ll reserve some of this F1 liquid (and your SCOBY, of course) to be the starter tea for your next F1 batch. The rest is ready for F2. Carefully pour or siphon the F1 kombucha into your pressure-safe glass bottles (those swing-top ones are ideal), leaving about 1-2 inches of headspace at the top. This headspace is important for carbonation to build properly.

Now for the flavor! This is where you can get creative. You can add fruit (fresh, frozen, or pureed), fruit juice, herbs, spices – almost anything you can dream up. Some popular choices include ginger, berries, citrus, an even herbs like mint or basil. The key to good carbonation in F2 is adding a little bit more sugar source for the yeast to consume. Most fruits and juices contain natural sugars, which will do the trick. If you’re using something low in sugar, like just herbs, you might want to add a tiny bit of sugar (like 1/4 to 1/2 teaspoon per 16oz bottle) to help feed the yeast and create CO2. Seal your bottles tightly and leave them at room temperature, out of direct sunlight, for anywhere from 1 to 7 days. The warmer the room, the faster it will carbonate. This is where you need to be a bit cautious. Carbonation creates pressure, and too much pressure can lead to… well, explosions. It’s a good idea to ‘burp’ your bottles once a day after the first day or so, especially if your room is warm or you’ve added a lot of sugary fruit. Just briefly open the lid to release excess pressure, then reseal. You’ll start to hear a ‘psssst’ sound when they’re carbonating. Once they’re nicely fizzy (you can test one by refrigerating it and then opening), transfer all your bottles to the refrigerator. Refrigeration dramatically slows down the fermentation and carbonation process, and makes your kombucha deliciously chilled. My first truly successful fizzy batch, after a few flat attempts, was a ginger-lemon brew. That ‘pop’ when I opened the bottle? Pure joy. Even Luna seemed vaguely interested in the sound, though she quickly lost interest when she realized it wasn’t tuna-flavored.

Flavor Adventures: My Nashville-Inspired Brews (and Some Tried-and-True Classics)

Okay, let’s talk about the best part of F2: the flavors! This is where your inner alchemist can really shine. The possibilities are virtually endless. Some classic kombucha flavor combinations are hard to beat: ginger-lemon is a zesty favorite, raspberry-mint is wonderfully refreshing, and strawberry-basil offers a delightful sweet and savory twist. I always have a few bottles of ginger kombucha on the go; it’s my daily driver. But living in Nashville, with its vibrant culinary scene, has definitely inspired me to get a bit more adventurous. I’ve tried a peach and habanero kombucha – a nod to Nashville hot chicken, perhaps? It was surprisingly good, with a sweet start and a gentle kick at the end. Not for the faint of heart, but definitely a conversation starter. Another one I’ve been playing with is a blueberry-lavender combination; the floral notes of lavender with the sweet tang of blueberries is just divine on a warm Tennessee evening.

When you’re experimenting with flavors, remember that fruits with higher sugar content will generally produce more fizz, faster. Berries, mangoes, pineapples – these are carbonation powerhouses. If you’re using whole fruit, chop it up or muddle it a bit to release the juices and flavors. Fruit purees work great too, but you might want to strain your kombucha before drinking if you don’t like pulp. Juices are the easiest, just pour them in. I’ve also found that a little bit of fresh ginger, grated or thinly sliced, adds a lovely warmth and seems to really encourage carbonation in almost any flavor combination. One thing I’ve learned, sometimes the hard way, is that not every idea is a winner. I once tried a dill pickle flavored kombucha. Yeah, don’t ask. Luna wouldn’t even come in the kitchen that day. Some things are best left un-fermented. The key is to start simple, maybe with single fruit flavors, and then begin to combine them. Keep notes on what you’ve tried, the quantities you used, and how long you let it F2. This will help you replicate your successes and avoid repeating your… less successful experiments. Is this the best approach? Maybe. I find that documenting helps me refine things, but sometimes just throwing stuff in a bottle and hoping for the best leads to happy accidents! It’s all part of the fun, the discovery process. The point is to create something *you* enjoy. And who knows, maybe your weirdest concoction will be your new favorite.

Kombucha Troubleshooting: When Good Brews Go Bad (or Just Weird)

Even seasoned brewers run into issues sometimes. It’s a living process, and variables can change. So, let’s tackle some common kombucha brewing problems. One frequent question is: “My kombucha isn’t fizzy!” This is a classic F2 dilemma. Several culprits could be at play. First, your F1 might have been too acidic (fermented too long), leaving little sugar for the yeast in F2. Second, you might not have added enough sugar source (fruit, juice, or a pinch of sugar) during F2. Third, your bottles might not be sealing tightly enough – those swing-top bottles really are best for holding pressure. Fourth, your F2 period might have been too short or the room too cold. Try leaving it out for another day or two in a warmer spot. And be patient! Sometimes it just takes a little longer.

What if your kombucha is too sour or tastes like vinegar? This usually means your F1 went on for too long, or your brewing environment is very warm, speeding up fermentation. You can try to salvage it by using it as a super-strong starter tea for your next batch, diluting it with some sweet tea or juice, or even using it as a base for salad dressings. Another common concern is weird stuff growing on the SCOBY or in the tea. We talked about mold (fuzzy, dry, colorful – bad, toss it all). But sometimes you’ll see Kahm yeast. Kahm yeast isn’t harmful, but it’s not desirable. It looks like a thin, white, possibly wrinkly film on the surface. It can impart an off-flavor. You can try to skim it off, but if it keeps recurring, your culture might be a bit out of balance. Ensuring a low starting pH with enough starter tea can help prevent it. And what if your SCOBY sinks, floats, or does acrobatics? Generally, this is fine. A SCOBY’s buoyancy can vary. As long as it looks healthy (no mold) and your tea is fermenting, don’t worry too much about its position in the jar. I remember my first SCOBY sank like a stone, and I was convinced I’d killed it. But a few days later, a new baby SCOBY started forming on top, and all was well. It’s a learning curve, and sometimes the brew just does its own thing. Don’t be afraid to consult online forums or communities; kombucha brewers are generally a friendly bunch, happy to share advice.

Scaling Your Brew: From Hobby Batch to ‘Booch Factory (Almost)

Once you get the hang of brewing, you might find yourself wanting more kombucha than your single one-gallon jar can provide. This is a good problem to have! There are a couple of ways to scale up your production. The simplest is just to start more batch brews. Get another one-gallon jar (or a two-gallon jar!) and run them concurrently or staggered, so you always have a batch ready for F2 while another is in F1. This is what I do. I usually have two one-gallon jars going at different stages. It keeps a steady supply flowing for my daily ‘booch fix and for experimenting with F2 flavors.

Another option, for the more committed brewer, is a continuous brew (CB) system. This typically involves a larger vessel (two to five gallons, or even more) equipped with a spigot near the bottom. With a CB system, you don’t decant the entire batch at once. Instead, when the kombucha is ready, you draw off about 20-30% of it through the spigot for F2 or drinking. Then, you replenish the vessel with the same amount of fresh, cool sweet tea. The SCOBY and a large amount of mature kombucha remain in the vessel, continually fermenting. The main advantages of CB are less hands-on time (no need to move SCOBYs around constantly) and a more consistent brew, as the large volume of mature kombucha acts as a strong buffer. However, CB systems require a larger initial investment for the spigoted vessel, and cleaning can be a bit more involved. I’m torn between trying a CB system and sticking with my current batch method. The idea of less SCOBY wrangling is appealing, but I also kind of like the ritual of starting fresh batches. Maybe I should clarify… the ritual is nice, but sometimes, when I’m busy, a CB sounds like a dream. For now, my two-jar system works well for my needs and Luna’s tolerance for kitchen experiments.

The (Not So) Secret Science: What’s Actually Happening in That Jar?

Ever wonder what’s *really* going on inside that jar of sweet tea as it magically transforms into kombucha? It’s a pretty fascinating bit of microbiology, a beautiful symbiotic dance between yeast and bacteria. It all starts with the sugar and tea. The yeasts in your SCOBY are the first to get to work. They are little sugar fiends. They consume the sucrose (table sugar) and break it down into simpler sugars, glucose and fructose. Through fermentation, these yeasts then convert these sugars into ethanol (alcohol) and carbon dioxide (CO2). This is similar to how beer or wine is made, though the alcohol content in kombucha typically remains very low (usually under 0.5% if brewed correctly for F1, though it can go a bit higher in F2 with added fruit sugars if left out too long at warm temperatures).

But the process doesn’t stop there. That’s where the bacteria in the SCOBY step in. Primarily, acetic acid bacteria (like Acetobacter) take center stage. These bacteria consume the ethanol produced by the yeast and convert it into acetic acid – the same acid that gives vinegar its characteristic sharpness and is a major flavor component of kombucha. Other bacteria, like Gluconacetobacter, produce gluconic acid and cellulose, the latter of which actually helps build the physical structure of the SCOBY itself! This interplay, this symbiotic relationship, is crucial. The yeast provides food (ethanol) for the bacteria, and the bacteria create an acidic environment that helps protect the culture from unwanted invaders. It’s a tiny, self-sustaining ecosystem in your jar. Temperature plays a big role in how quickly all this happens. Warmer temperatures speed up the metabolic activity of both yeast and bacteria, leading to faster fermentation. Colder temperatures slow things down. It’s really quite elegant when you think about it – a complex series of biochemical reactions, all happening quietly on your countertop, orchestrated by these microscopic organisms. I tried explaining this to Luna once. She just blinked slowly and went back to napping. Some appreciate science more than others, I guess.

Beyond the Bottle: Creative Uses for Kombucha and SCOBYs

So you’ve become a kombucha brewing pro. You’ve got a steady supply of fizzy goodness, and your SCOBY hotel is probably starting to look like a high-rise apartment complex because those things multiply like crazy. What else can you do with your brew and all those extra SCOBYs? Well, if your F1 ferments a bit too long and becomes super vinegary, don’t despair! This over-fermented kombucha makes an excellent, tangy kombucha vinegar. Use it in salad dressings, marinades, or even as a hair rinse (I’ve heard it’s great for shine, though I haven’t been brave enough to try that one yet). It’s a fantastic way to use up a batch that’s gone a bit too far for pleasant drinking.

And the SCOBYs themselves? Oh, the possibilities, some more mainstream than others. The most common use for extra SCOBYs is to share them with friends who want to start brewing. It’s the gift that keeps on giving! You can also compost them; they’re great for your garden. Some people (the very adventurous types) make SCOBY candy by cutting up the SCOBY, simmering it in sugar syrup, and then dehydrating it. I’m… hesitant. The texture is reportedly a bit like gummy bears, but the idea still makes me pause. I’ve also seen people blend small amounts of SCOBY into smoothies for an extra probiotic kick, though make sure it’s from a healthy, vibrant culture. And then there’s the really out-there stuff: SCOBY jerky, SCOBY face masks (apparently the acidic nature is good for skin?), and even attempts to make SCOBY leather or fabric. Yes, you read that right. People dry out large SCOBYs to create a pliable, leather-like material. It’s a testament to human ingenuity, I suppose. While I’m not sure I’ll be crafting any SCOBY wallets anytime soon, it’s fascinating to see the creative ways people utilize every part of the kombucha brewing process. For now, I mostly stick to gifting and composting my extras. Luna seems to approve of the composting; at least it gets them out of the kitchen.

Final Thoughts on Your Fizzy Future

So, there you have it – a pretty deep dive into the world of DIY kombucha brewing. From understanding that mysterious SCOBY to bottling your first batch of bubbly, flavored ‘booch, it’s a journey that’s as rewarding as it is delicious. I remember feeling a bit overwhelmed when I first started, worried I’d mess it up or create something undrinkable. And yeah, there were a few… learning experiences along the way (RIP, first overcooked SCOBY). But the beauty of kombucha brewing is its resilience and its adaptability. It’s a forgiving hobby, for the most part. The key takeaways? Keep things clean, be patient, trust your taste buds, and don’t be afraid to experiment. That’s where the real magic happens. The ability to tailor flavors to your exact liking, to control the sweetness and tartness, and to produce something so vibrant and alive in your own kitchen – it’s incredibly satisfying.

My challenge to you, if you’re just starting out or looking to up your game, is to embrace the process. Don’t just follow a recipe blindly; try to understand *why* you’re doing each step. What happens if you let F1 go a day longer? What if you try that weird fruit combination you’ve been dreaming about? Maybe it’ll be amazing, maybe it’ll be… educational. Either way, you’re learning. And you’re creating something that’s uniquely yours. I often wonder, as I sip on my morning kombucha, looking out at the Nashville skyline from my home office, how many other little kitchen labs are out there, quietly bubbling away, each producing its own unique version of this ancient brew. It’s a cool thought, isn’t it? This connection across kitchens, all through a shared love for fermented tea. So go forth, brew boldly, and may your bottles always be fizzy (but not *too* fizzy!). And if Luna ever develops a taste for kombucha, you’ll be the first to know. Though I suspect she’ll stick to her catnip.

FAQ

Q: Can I use herbal teas or flavored teas to make kombucha?
A: It’s generally recommended to use plain black or green tea (or a mix) for your primary fermentation (F1). Many herbal teas lack the necessary nutrients for the SCOBY, and teas with oils (like Earl Grey or some chai blends) can harm the SCOBY over time. You can definitely experiment with herbal teas for flavoring during the second fermentation (F2) though!

Q: How much sugar is actually left in the finished kombucha?
A: While you start with a good amount of sugar, the yeast and bacteria in the SCOBY consume a significant portion of it during fermentation. The longer you ferment (F1), the less sugar will remain, and the more tart your kombucha will be. Typically, homemade kombucha will have much less sugar than commercial sodas, but the exact amount varies depending on your process.

Q: Is homemade kombucha alcoholic?
A: Kombucha does contain trace amounts of alcohol as a natural byproduct of the fermentation process where yeast converts sugar into ethanol and carbon dioxide. For typical F1 brews, the alcohol content is usually very low, often below 0.5%. During F2, especially if you add a lot of sugary fruit and let it ferment for a long time at warmer temperatures, the alcohol content can increase slightly, but it generally remains low for responsible homebrews.

Q: My SCOBY looks really weird – it’s lumpy/sinking/has dark stringy bits. Is it okay?
A: SCOBYs can look pretty strange, and appearances vary! Lumps, uneven thickness, sinking, floating, or hanging sideways are all usually normal. Dark, stringy bits are typically yeast strands, which are a healthy sign. The main thing to watch out for is mold, which will be fuzzy, dry, and usually green, blue, black, or white, growing on the surface. If you see mold, you must discard the SCOBY and the batch. Otherwise, as long as your brew smells and tastes like kombucha (pleasantly tart) and there’s no fuzzy mold, your weird-looking SCOBY is probably just fine and doing its job.

@article{diy-kombucha-tips-brew-fizzy-success-at-home,
    title   = {DIY Kombucha Tips: Brew Fizzy Success at Home},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/diy-kombucha-brewing-tips-for-fizzy-success/}
}