“I couldnt make it work. I failed. I've never done it before and I let it get too hot in the house amd it molded. Had to throw the whole thing out. I should try again. My aunt does it and hers tastes amazing but it's a bit of a task.”
Hi Kayleen, thanks for reaching out and we're here to help. All of our cultures are are guaranteed, so there's no issue we can't solve. I'm following up with you by email now so we can get you back on track. Thanks again for reaching out and I look forward to speaking to you.
“Feels good to have a scoby again!. I used to brew kombucha years ago and I was starting to get the craving again. This fermentaholics scoby was perfect once I got all my materials set up. By the time my first batch was ready to bottle, the scoby had doubled in size. First batch turned out awesome and I cant wait for the many more batches that await!”
“mold?. Following the instruction and carefully executed, except I cannot find a way to raise microenvironment temperature to 75-85F in February North Carolina (heating set at 68 F). Four days after, some ugly dark stuff appears on the top of scoby. I am first time user and not sure whether it is normal appearance or mold. What to do with it?”
Hello Erin, thanks for reaching out and we're here to help. All of our cultures are are guaranteed, so there's no issue we can't solve. I'm following up with you by email now so we can get you back on track. Thanks again for reaching out and I look forward to speaking to you.
“Already on my second scoby. Works as advertised. I am already on my second scoby and using other resources to make delicious bucha. It's easy to start, you just need to follow the directions.”
“Great SCOBY!. I took a break from kombucha for a little while, and used this scoby to re-start my operation... I made a half gallon batch with no vinegar (which I've heard not to do from various youtube channels) and there was no issue with the pH not being low enough. I used that small run for my starter tea for a full batch. I'm on my 2nd full batch now and its really cranking now. The end product tastes really good, better than what my last culture produced.”
