Q & A
Q: My Scoby is not floating on top!
A: That’s absolutely normal. The SCOBY can...
Q: How long does the scoby last in the parcel and does the hot or cold weather effects it?
A: The scoby lasts easily for 4 weeks. They are very robust for a short period of time and can easily withstand the transport. See short video!
Q: What do I do with the ph test strips?
A: It can help you track the progress of your...
Q: How long does it take till my parcel arrives?
A: All the scobys are freshly packed and...
Q: How can I track my Kombucha order?
A: We are using two different shipping services, Australian Post and...
Q: When do I know if my kombucha is ready?
A: You know its ready when its to your liking. I usually start...
Q: What is the jar spigot made off?
A: The Jar spigot is made of food grade plastic (ABS) and the...
Q: Is it Mould? How to recognise Mould?
A: In general it is very rear that a Kombucha...
Q: How to do your second ferment after the first one is ready?
A: In order to guide you through the process of how to bottle your first Kombucha ferment and how to then start your second one. I have created a little blog post with some instructions and a video on how to do it. Please just follow the link below. https://karlkombucha.com.au/blogs/news/bottling-and-brewing-second-batch-of-kombucha
Q: What to do with the scoby if you going away on holiday or taking a break from brewing?
A: Going away for less than two weeks – just leaf your kombucha jar with about 15% full and make a new brew on return and be ready to bottle in a few days.
Going away for two to four weeks – ensure you have about a third of your jar full with kombucha, leave it like that and make a new brew on return, be ready to bottle in few days.
Going away for four to 6 weeks – do the above or place your scoby in a scoby hotel. A scoby hotel is an extra jar that you keep full with scoby/s and kombucha. Leave your scoby hotel in a dark, cool place. You can leave your scoby hotel for 6 weeks.
Q: How can I get more fizz/carbonation in my Kombucha?
A: Specialy at the beginning of your brewing career it seems hard to generate some fizz. This comes down to many factors like yeast belance, brewing temperature, sugar amount and so on. If you like to find out more about tricks on how to make your boch fizzier then just click on this link.
Q: Why is my Kombucha cloudy?
A: Typically, this accrues through rapid yeast production in your Kombucha brew. The yeast is active and not big enough to sink to the ground and that makes the brew appear cloudy. Its nothing to worry about and often goes away especially during second fermentation in the bottle.
Q: What kind of tea can I use to make my Kombucha?
A: The tea must come from the Camellia sinensis plant and be preferably free of any extra flavour. What does that mean? The four main types of tea from the plant Camellia sinensis are Green tea, Black tea, White tea and Oolong tea. Try to use organic tea as it is free of pesticide residue which otherwise could interfere with your SCOBY.
Q: Kombucha Home Brew or store bought Kombucha?
A: In a few simple words, home brewed kombucha just tastes much better than the store bought kombucha. Find out more, click here
Q: Kombucha Mushroom also called Scoby! What is it?
A: Most likely this widely held belief that it is a Mushroom, arises from the obvious resemblance of the Scoby to a large mushroom cap. The kombucha culture is, in fact, a Symbiotic Culture of Bacteria and Yeast. Or in short SCOBY read more about it, click here
Q: Why the right Kombucha jar is so important for the perfect brew?
A: A Kombucha Jar is your Scoby's home. In order to have the best possible brew, it is important to leave the Scoby undisturbed. Why you probably ask?
Want to know more about it, click here
If you have any further questions please don't hesitate to message me directly!
I am happy to help. firstname.lastname@example.org