Yeast streaks often form in kombucha. Yeasts are the microorganisms that convert the sugars in your kombucha. These like to cluster together and can look different. Sometimes they form brownish or greenish clusters on or under the scoby (Fig.1). Some
In the case of Candida Albicans, most alternative practitioners recommend staying away from sugar and all other yeasts completely if you have an infestation of Candida (Candida Albicans). However, there are scientific publications on the fact that th
Sometimes the yeasts are very dark, almost black. You can simply filter them after fermentation.
We declare a carbohydrate quantity of 5.5 g per 100 ml on our bottles. At home, other values will come out. It depends on the temperature, humidity and fermentation time. Basically, the longer the kombucha stands, the more acidic it becomes and the l
Wait a few more days. From the second day on the taste should also gradually become more sour. On the third/fourth day it should be ready.
Sometimes it happens that the scoby does not grow or becomes smaller. As long as you like the drink, everything is fine. In the long run, the Jun Scoby should develop.
You can make 3 to 5 litres of kombucha with the preparation liquid that we send with the tea mushroom. For your next brew, use about 10% of the total amount of your kombucha as the brewing liquid. That is 100 ml per 1 litre.
You can cut the scoby when it is about a finger thick. Make sure that it is no longer translucent.
We only use pure organic teas. For the Classic: green and black tea.For Honey bush: green and black tea, honey bush, ginger.For Lemongrass: green and black tea, lemongrass, mint.
The cultures can vary. There is always a range of different bacteria and yeasts. The following bacteria are commonly included:. Acetobacter xylinum, Acetobacter pasteurianus, Acetobacter aceti, Acetobacter nitrogenifigens sp. nov., Gluconobacter oxyd
We ship our tea mushroom in a bag with preparation liquid.
You can easily determine the sugar content with a refractometer. For the alcohol content, hydrometers and refractometers are recommended in the beer industry, but due to the very low alcohol content in kombucha and water kefir, the alcohol content ca
I like to use it for masks or creams. Some members in our Kombucha Germany group have also made boulettes and jerky from it. It is also wonderful as a fertiliser. Interesting fact: A company called Scobytec in the USA makes jackets and shoes from tea
We are not doctors to make a remote diagnosis. Please consult your doctor. You may also suffer from histamine intolerance. Please have this clarified.
If you have the possibility, it is best to use filtered water. Otherwise, kombucha also tolerates normal tap water. The decision is up to you :)
Your culture is very active and has produced gases (carbon dioxide). It doesn't matter. You can pierce the packaging with a needle so that the gases can escape.
Does your Scoby really have real mould? Note: Mould only develops on the surface of the scoby. White hairs develop similar to those on fruit. There is very little you can do about mould. Buying a new culture is the best thing you can do. Mould propag
Yeast streaks are not a problem. You can filter them with a sieve or drink it right away.
This can have several causes. Did you use too little sugar? Are there enough yeasts? If your glass is aerated only with the bonnet, the carbonic acid can always escape. The second fermentation in closed bottles is great for this. Fill your kombucha i
Kombucha and Jun are very similar in composition. The biggest difference is that Kombucha is made with sugar (vegan) and Jun with honey. Moreover, traditional Jun is always made with green tea, while kombucha is traditionally made from a green-black
The sugar is metabolised into alcohol by the yeasts. The bacteria then use the alcohol to make the good acids.
The alcohol content of kombucha depends strongly on the circumstances of the fermentation. How much sugar was used? How long was the fermentation? How warm was it? Was a secondary fermentation added?. If you want to keep the alcohol content as low as
Did you use enough acidic mixing liquid? Did you use enough tea and sugar? Did you use water that was not too hot?. These are all factors that influence the process of fermentation.
The vitality of the scoby decreases with each brewing cycle. After 20 brews, you should definitely use a new Scoby. It's a good thing that new tea fungi keep developing until then.
For fermentation, the culture needs proper sugar. Xylitol and other sugar alcohols must not be used. It would be the same as if you were put on a zero diet. You might be able to endure it for a few days. But after that you keep losing weight. It is t
You either let the kombucha sit too long or used a preparation liquid that was too acidic. You can dilute your Kombucha with a fresh sugar-tea mixture. Very sour kombucha can also be used as vinegar :)
If your liquid is cloudy, your kombucha has too many yeasts. You can change this by filtering the liquid with a coffee filter and washing your scoby with water.
If it is too cold: There are special energy-saving heating plates for this, a scarf, a place close to the heating. If it is too warm: Often the pantries are cooler than the rest of the flat. It's best to find a place where there are only slight tempe
A scoby that is too large can sometimes reduce oxygenation to the liquid if it is too thick. If your scoby has become too large for the jar, simply divide it. You can do this with a stainless steel scissors/kitchen knife.
Acidic kombucha has many health benefits. It contains extremely high levels of glucuronic acid. This acid is very potent when it comes to filtering toxins from the body. However, with sour kombucha, pay attention to how you tolerate it. You should no
If you have a histamine intolerance, you should be very careful with the consumption of kombucha. This applies to all fermented foods. See if you can tolerate it and if in doubt, ask your doctor.
If your kombucha tastes bitter, you may have let the tea steep too long. You can sweeten your kombucha a little with sugar. Next time, don't let the tea steep for more than 10 minutes.
Yes, of course. It's important that your scoby is in liquid. Just tip in some cold tea with sugar.
If you use a glass jar, you can monitor the fermentation. From the third day onwards, a small light layer should have formed on the surface, this is your new scoby. You should also see some yeast strands (brown strands). You can also do a taste test
A scoby doesn't have to win a beauty contest. Even if your scoby has a few bumps and is not evenly grown, you can still be sure that you will brew delicious kombucha.
Just like the question about the carbohydrates it contains, the calorie content of kombucha varies. The longer the kombucha stands, the fewer calories it will contain. We declare our Kombucha with 22 kcal per 100 ml.
Did you make your kombucha with too hot water? Hot water kills the microbes and they cannot multiply. In this case, you should make the next batch with a new scoby. Did you do everything according to the instructions? Then your culture probably needs
The new scoby should be about 1 cm thick to start a new Kombucha batch with. It is important that you also add about 10% of the preparation liquid. If you don't want to make another Kombucha, you can put it into the batch again, but if it becomes too
During the fermentation of kombucha, only a small part of the caffeine is broken down. It's invigorating effect remains largely intact.
Congratulations, your first own baby scoby! Now it's time to wait, because you can double your production by making new kombucha with your baby scoby and approach fluid.
The finished kombucha ferments minimally in the fridge and is usually still edible. If it tastes too sour for you, you can use it perfectly as a liquid or as a delicious homemade vinegar?
Sometimes the culture needs to get used to the new environment. Give the scoby time to grow, you will see the bacteria and yeasts multiply very quickly.
This can have two causes. Either your kombucha has too many dead yeasts or the brewing liquid was too acidic. It is best to filter the liquid thoroughly (e.g. coffee filter). You should also make sure that your liquid has a pH value of approx. 4.0. Y
We declare our tea mushrooms with a best before date of 3 months. But even after that, the tea mushrooms are still full of life. If you store your tea mushroom in your fridge for a little longer, you can still use it, just give it a little time to de
Even after 5 months in a kombucha jar, the scoby is still durable and can be used again. However, make sure that the scoby is always floating in enough kombucha liquid. Otherwise, the scoby will dry out.
No, these are yeasts. These are the small microorganisms that metabolize the sugars in kombucha and like to accumulate in small clusters.This often looks unappetizing and strange to the beginner, but is completely normal and harmless. The yeast strea
Yes, if you don't want to use green or black tea, we recommend rooibos tea or hibiscus tea. Both types of tea are rich in nitrogen.
This is something that everyone must decide for themselves. During fermentation, alcohol is also produced in small quantities. How much depends on the culture, the duration of fermentation, the temperature and the ingredients. Normally Kombucha conta
No, this is not bad. Sometimes the tea fungus stays on top, sometimes it hangs vertically in the glass or even sinks to the bottom. Everything is fine and completely harmless. By the way, if the tea fungus sinks to the bottom, a new offshoot forms at
The Kombucha bottles should be stored in the refrigerator. Whether they are stored standing or lying down is up to you.
Even though kombucha is drunk by many people for health reasons, it is not a medicine. Kombucha is an aromatic refreshing drink and there is no upper limit for kombucha consumption.The literature recommends an amount of about 0.3 litres to 0.5 litres
All our crops are alive, so they can't go indefinitely without nutrients. Once our package arrives you have 2 options:.
If you want to take a break from brewing kombucha or if you're going on holiday, you basically have two options:.
Is it by any chance summer and very hot outside?. The bacteria and yeasts work faster in warm temperatures. For your next batch, use a little less of the very acidic batch liquid and let it stand a little longer. Try it every day and then fill it whe
The bacteria produce a long list of extraordinary detoxifying acids and enzymes that the body uses to cleanse the system, including of pesticide and drug residues. This reduces the burden on the pancreas and also relieves the liver. - Enzymes contain
For fermentation, the culture needs the right sugar, i.e. sucrose. Giving only dextrose (glucose) or fruit sugar (fructose) would also lead to an imbalance in the bacteria and yeasts. Xylitol and other sugar alcohols must not be used. It would be the
No, unfortunately that does not work. These are two completely different products and also cultures.
Herbal tea: Yes, for a couple of brewing processes it is possible to make kombucha completely without real tea. It should be noted that the SCOBY is always a little affected by the nutrients of herbal teas, which are usually antibiotic. Therefore, br
Conventional kombucha also contains fructose, so you should be careful with it. However, you can also produce kombucha without fructose. For example, you can use rice malt syrup or pure dextrose instead of conventional sugar. Your Scoby needs some ki
Congratulations, you have offspring! The Kombucha mushroom can be brewed an infinite number of times. It grows larger or multiplies with each brewing cycle. This means that in the future you can even start several beginnings in parallel or give it to
Of course, the content depends greatly on the circumstances of the fermentation: How warm was it? How much preparation liquid was used? How much sugar was used? And most importantly, how long was it fermented?. Our kombucha in the shop, for example,
No, it is not a problem at all. You can wash off the Scoby from time to time before you make a new batch. But in itself it is not vital for the Scoby, and not always so beneficial.
The preparation liquid is at least as important as the mushroom and brings the necessary bacteria and yeasts into your drink. These then transform your sugar-tea mixture into kombucha. In principle, the preparation liquid is finished Kombucha and aft
This means that if you were to combine a piece of your kombucha mushroom from different Fairment brewers to form a new mushroom, would it form a whole new kombucha mushroom?. It could well be that this would definitely enrich some more bacteria. The
Kombucha can develop a lot of carbonic acid, and we have often had the problem that we could hardly open the bottles. For this reason, and so that you do not already lose half of the delicious kombucha when opening the bottle, we recommend not to sha
When you use natural plant materials, you also get all the benefits of the nutrients they bring. The SCOBY will absorb these nutrients and pre-digest them for you. This ensures a higher bioavailability of these nutrients. Therefore, it is definitely
No, you can add the entire tea mushroom and half the amount of liquid. However, it is possible that your kombucha will be ready a little faster. So it's best to taste your kombucha after 5 days to see if you already like it. Then you can bottle it an
Depending on how much carbon dioxide is produced, there is a risk of explosion. With swing-top bottles, at least some gas can escape at very high pressure.Nevertheless, we recommend opening the bottles daily, which will be rather difficult with crown
Here are some tips on what to do if your kombucha smells like acetone:
The caffeine enters the kombucha via the tea and is already broken down in small quantities by the fermentation process. Nevertheless, finished kombucha still contains caffeine, which is also responsible for its invigorating effect. However, if you w
If the kombucha culture has been weakened, a whitish, wrinkled coating may form on the scoby, called creamy yeast. If the scoby has sunk, this layer can also spread on the surface of the liquid.This is a mixture of different yeasts that colonize the
Kahm yeast can occur here and there, even with experienced kombucha brewers. Here are a few tips on what you can do:
After bottling, the kombucha continues to ferment a little, as it is an unpasteurized living product. By cooling the product, however, this process can be kept to a minimum.
Kombucha is a refreshing, fermented drink that is made from sweetened black or green tea using a kombucha culture. This culture consists of some ready-fermented Kombucha (the liquid) and a so-called Kombucha scoby.SCOBY is an abbreviation of "Symbiot
After the first brew, use your finished kombucha as a starter liquid. Keep about 10% of the finished kombucha as starter for the next batch, or a little more if the liquid is not yet very acidic.
With each brewing cycle, the vitality of the scoby decreases more and more. After 20 brews, you should definitely use a new Scoby. It's a good thing that new tea fungi keep developing until then. Of course, you can still use your "original" fairment
The consumption of kombucha is not recommended from the 3rd trimester onwards due to the possible content of heparin. Jessica Martínez Leal, Lucía Valenzuela Suárez, Rasu Jayabalan, Joselina Huerta Oros & Anayansi Escalante-Aburto (2018) A review on
Yes, please store the kombucha in the refrigerator. As this is an unpasteurized living product, in order for the kombucha not to change its flavour, the bottles must also be stored in the refrigerator before opening.
You should rinse the fermentation vessel thoroughly with hot water before each preparation. If you want to be on the safe side, you can also use vinegar for cleaning. Be sure to cover the kombucha with a breathable fabric or cloth. This protects it