Blog
Home kombucha.
Without guessing.
Practical guides on fermentation. From pH to temperature, everything you need to make better kombucha — batch after batch.
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Kombucha as a Sober Alternative to Alcohol: What to Know
In Italy 33% of adults don't drink alcohol, and kombucha is a top sober-curious pick. But it isn't alcohol-free: here's what to know before you choose it.
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Flat kombucha: why bottles won't carbonate (and how to fix it)
You waited the right number of days, added fruit, sealed the bottle properly. But when you open it there's no resistance at all. The three most common causes, and how to avoid them next time.
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Why your SCOBY isn't duplicating (and that's fine)
You've been brewing for months, the SCOBY keeps getting thicker, but you've never seen a second, separate disc form. You haven't done anything wrong - it depends on how it floats.
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Taking your SCOBY on holiday (or leaving it at home) without the risk
You're leaving for two weeks and have no idea what to do with the jar. The options mostly depend on how warm home gets while you're away - and how you pack it if you bring it along.
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How to choose and store a SCOBY: complete guide for home kombucha brewing
Where to find a healthy SCOBY, how to recognise one at a glance, and how to store it between fermentation batches without damaging it.
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Mould in kombucha: how to recognise it (and what isn't mould)
Mould is the only problem that requires throwing everything away. But most of what looks like mould isn't. Here's how to tell the difference with certainty.
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Kombucha second fermentation: fruit, flavours and carbonation
Second fermentation is the step that turns kombucha into a fizzy, flavoured drink. Here's how to do it, what to use, and how to avoid exploding bottles.
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Your kombucha is too sweet: why it's not fermenting enough and how to fix it
You tasted your kombucha after a week and it's still as sweet as sugary tea. Here's why fermentation didn't start or has stalled, and how to fix it.
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What tea to use for kombucha: black, green, white and blends compared
The type of tea you choose changes the flavour of your kombucha, the fermentation speed, and the final pH. Here's how to navigate black, green, white, and blended teas.
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Your Kombucha is too sour: why it happens and how to avoid it next time
Your kombucha tastes like vinegar? Here's what went wrong, whether you can still use it, and the ideal pH for kombucha bottling so it doesn't happen again.
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The complete guide to home kombucha fermentation
Everything you need to know for your first fermentation, from the first hour to bottling. Ingredients, stages, the factors that change everything, and how to stop guessing when it's ready.