Frequently asked questions
The most common questions about brewing kombucha for beginners — and not only.
Is my SCOBY moldy?
Mold is a dry, fuzzy, colored patch (green, black, blue) on top of the SCOBY, not in contact with the liquid. If you see this, throw out the whole batch and the SCOBY too — don't risk it.
Does kombucha contain alcohol?
Yes, in trace amounts (typically under 0.5%) — a natural byproduct of fermentation. A longer F2 phase or more sugar can raise this amount.
How long does finished, bottled kombucha keep?
It can keep for several months in the fridge — fermentation slows down, but doesn't stop completely.
How many "baby" SCOBYs do I get from one batch?
Typically one new layer grows per cycle — over time these can build up into a whole SCOBY hotel collection, which you can also share with others.
Can pregnant or breastfeeding women, or children, drink it?
Because of the trace alcohol content and the unpasteurized, live cultures, it's worth checking with a doctor in these cases.
Can I work with metal tools around kombucha?
Better to avoid it — kombucha's acidity can react with metal, especially aluminum. Choose glass or food-grade plastic instead.