Thanks :)

Hopefully after the baby she'll be okay with it again.

They were frozen blueberries that we've had for a couple months in the fridge. I puréed them before adding to bottle. I'm really curious how they will turn out. The hibiscus were whole dried flowers.

I burped them just now and the blueberry gave a solid pop while the others a slight fizz. I'm not sure how long to let them go until I place them in the fridge. Things I heard are 3-5 days.

Very nice, I'm jealous I had to stop for now because wife is preggo and couldn't stand the sweet sweet fermentation smell that filled our home.

I'm rooting for those blueberries! Were they fresh or frozen?

Thanks for the tip. I'll probably have to look up some recipes.

Nice I think with blueberries at least you need to add some extra sugar to get a good fizz since they don't have much on their own

Thanks :) I'm going to do hibiscus first. I have frozen strawberries and blueberries.

One thing I really want to try is tamarind.

I also want to try, pineapple, lemon and ginger.

Very cool! Have you though of flavors you'd like to try after?

Thank you, and everybody else. I tossed and sterilised. And i realised my ph level was too low, I needed more starter liquid for the amount of tea I went with (3 litres with 15 grams tea, 200g sugar, but only 200ml starter)

Boomhauer?

Kombucha doesn't fuzz. That's mold, toss it.

Kombucha does develop pellicle, but its smooth and kinda looks like jellyfish skin. That would be normal.

That looks like the bad fuzz to me, I would not recommend drinking that

Talkin' dang ol' invasive whitestuff, man

- a, uhh, mushroom friend

That's bad mold. Gonna have to dump it. Just happened to me too on two batches in a row.

Ahh a stick of cinnamon. That's a much better idea than the recipe I tried that had ground cinnamon in it. It was so awful, so grainy. I ended up just throwing it out.

I'm going to have to give this a try!

From the thumbnail, I thought those were baked beans. The reality looks much tastier.

If you have to ask...

At some point presumably it might become something vaguely akin to vinegar, which definitely has a very lonnggggggg shelf life

Looks awesome

Well my week is up and I still don't know. There are some symbols on the bottom of the bottle but I can't make heads or tails of them. Here are some pics, I thought their overall shape was a little unique, many fliptops I see in the YouTube videos often look more like wine bottles. I'll see if I can find out more the next time I'm at the store.

I won't be able to tell you for a week unfortunately. They were what our local brewing store had available that were safe for carbonation. Not sure on the size but we get 3 full per gallon with plenty leftover to feed the next gallon.

What brand of fliptop bottles are you using? I need to get some of my own for 2nd fermentations.

I'll try that. I'll peel off the brown layer and give it more time.

It's been fermenting for 1 week. My first batch developed a healthy stoby by this time and was ready to drink after 11 days. It should have plenty of sugar to eat.

I'll give it more time and see if it improves

The brown scum on the first two images could just be tannin from black tea. You can peel this/ the stained layers off the scoby. You can avoid it next time by not letting the tea "stew" i.e. removing the tea bag sooner (you might also need to use a water filter).

You can increase the yield with a bigger container. It needs to have a wide mouth to maximise the amount of surface exposed to air relative to the volume of liquid. I personally find my kombucha too acidic after a week so need to dilute it in a closed secondary fermentation (to fizz up) which doubles the yield.

I haven’t made Kombucha but I’ve made milk kefir and for milk kefir it takes a couple cycles for the grains (equivalent of the scoby) to start growing and looking healthy after they’ve been sitting a while or their environment is changed (like a new brand of milk).

How long has the batch with the new scoby been fermenting? It has sugar to eat? I’d probably leave it be and see if the scoby starts to perk up.