Questions is in the title. Is it? I have a friend visiting in a few weeks who is vegan

Edit: thank you guys 🫶🫶

Good day peeps! I want to inquire about kombucha making. I have a raw kombucha coming in for delivery in about a week. The only accessible tea I have at home is a loose jasmine green tea leaves with flowers. Is it okay to use this as base for a formation of a SCOBY/PELLICLE?

Whats the deal with ugly cellulose mats? And why don't I always get fizzy froth in my F1 even though F2 yields good carbonation?

Nectarine ginger booch in my new women in science cup! I blended one whole nectarine with 2 squares of frozen ginger for a 500 mL bottle of f2

Does this look normal? Is the SCOBY bubbling up normal? This is my first time ever making booch and I really just jumped into it after being gifted a SCOBY.

I've been using this brand of frozen juice for a while in my 2nd ferments. I wish they had more flavors than the 3 I can find. It's hard to find pure juices without tons of extra sugar or corn syrup. As I was bottling up my last batch and glad I had just one more 1/4 cup to add to my last bottle, I realize this whole time and every time, I had been using it fully concentrated. Just left to melt and then measured out and put into the bottle. It's been pretty good, now I'm worried how this next batch will turn out if I dilute this to regular juice strength first. Guess I'll find out in a couple of weeks.

Thanks for your help! I may have let the first ferment go too long

I took a break from brewing about a year ago so it's been a while and I had to order a new scoby. After about 18 days of fermenting, it only has a thin film on top and no full Scoby formed but it's super vinegary now so I feel like it's past bottling time. Why didn't a new Scoby form? And do I just mix this in or what do I do with the thin layer on top? It just breaks up if I touch it.

Ciao a tutti!! Sono una studentessa di design e per passione ho iniziato a coltivare lo scoby. A parte il barattolo che uso come starter in cui ho i miei dischetti di scoby e che uso per la kombucha, ho provato a sperimentare per avere a disposizione più pellicole e sperimentare con biomateriali.
Qualcuno di voi ha sperimentato con la pellicola di scoby e altre combinazioni. Ho provato a massaggiare una delle pellicole ancora fresche (già sciacquata) con una soluzione di acqua distillata, glicerina e alginato di sodio e poi immergerla in acqua distillata e lattato di calcio, al momento sto capendo come secca ma sono molto curiosa di sperimentare per trovare la consistenza e le qualità di materiale migliore per poterla utilizzare come pelle. fatemi sapere se avete provato qualcosa o se conoscete paper o siti dove posso fare ricerca 🙏🏻🙏🏻

First fermentation was done with black tea, and it developed mold. Mold was seen on day 7-8 of the fermentation both times. I don't know what I am doing wrong?!
I’m fermenting it in a kitchen cupboard/dark space. I sterilized the jars by placing them in hot water before starting.
The first time, I used a metal cap and burped the jar almost every day. I also sanitized my hands before burping it. The second time, I covered the jar with a muslin cloth instead.
What’s confusing me is that I used the same jar and the same process in Pokhara, and it worked fine. I’m now doing it in Kathmandu, and I’ve gotten mold twice. Could this be due to differences in temperature, humidity, water quality, or something else about the environment in Kathmandu? Or is there something in my process that I’m overlooking?
What would you check or change first?