FAQ FLOWS

FERMENT	SCOBY	TASTE	PROBLEMS	TEMPERATURE	TECHNIQUES	SHIPPING
No Fizz	Thin SCOBY	Too Sour Tastes Like Vinegar	Mould	Brewing in high temperatures	Decreasing Yeast to Acetobacter Ratio	Track Order
Too Much Fizz	Holey SCOBY	Too Sweet	Dealing with Chlorine	Brewing in Low Temperatures	Increasing Yeast to Acetobacter Ratio

HOW CAN I TRACK MY KOMBUCHA ORDER?

We are using two different shipping services, Australian Post and FastWay. If your parcel went with FastWay couriers then you should have received a confirmation email with a tracking number from their system, you may have to check your spam folder for it. If your parcel went with Australian Post, then you should have received a confirmation email directly from Karl Kombucha with your tracking details.

Click on the chat then select Check Order Status and follow the instructions 😊

WHAT CAUSES MOULD TO GROW ON TOP OF A KOMBUCHA SCOBY?

Weak starter liquid (when we say "starter liquid," we mean previously brewed, completely fermented kombucha) is the most popular cause of mould. What causes "weak" starter liquid? It can be triggered by several factors during the brewing process, the first of which is failing to allow the sweet tea liquid to cool completely before adding the SCOBY and starter liquid to your batch. Second, it can be caused by brewing for too short of a time, resulting in incomplete fermentation of the kombucha. Then, the next time you brew, you have a weak starter liquid to start your batch with, therefore the pH does not drop low enough to protect the kombucha brew from airborne mould.
We like to recommend brewing for a longer period (typically 12-14 days) because it will help avoid mould and, in general, result in a more well-rounded fermentation. Another common problem that can lead to mould growth is a cold brew temperature during fermentation. Brewing at temperatures below 20 degrees will cause mould because the yeast and bacteria become sleepy and stop fermenting, allowing airborne microbes to take over.
Mould can also be caused by brewing with teas that contain flavours or oils. Only use plain black, green, oolong, and white teas. Often use black tea as the foundation, with a small amount of green, white, or oolong tea added for flavour (as opposed to doing just all green tea, for example). Since black tea is high in caffeine and tannins, which are essential nutrients for the SCOBY, this will create the healthiest kombucha SCOBYs and the most healthy kombucha.
When brewing, make sure to use only refined/granulated sugar! Using any other form of sugar will interrupt the fermentation process and leave your brew exposed to mould and other wild yeasts. Finally, if your SCOBY developed mould on top of it during storage, it was exposed to too much oxygen and didn't have enough starter liquid to rest in.
When you're about to drink your kombucha brew, make sure you leave your SCOBY with at least 2-3 cups of starter liquid so you can push the SCOBY down into the liquid now and then, protecting it. Apart from those causes, it's often likely that airborne moulds from your kitchen food, house plants, garbage, and other sources landed in your brew container. Also, the strongest kombucha SCOBY can't always prevent it from happening. If mould appears, try storing your brew jars in a more sterile region of your house.