Questions on Kombucha Tea Starter Culture

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• From Dro at 10/5/12 9:30 PM
  • I bought kambucha starter from you, I've been waiting for one month. Smell good but the mushroom still one. And today I try make another batch. Can I drink the rest of previous first batch?
  • It's normal in the first several batches a new scoby may not form. What matters is whether or not your scoby is producing kombucha. If the pH of your kombucha is between 2.5 - 4.0, then it is ready to drink. You will have to use good judgement if you cannot test the pH...do not consume anything that looks, smells, or tastes unpleasant.
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• From Sylvia at 9/16/12 7:34 PM
  • Can I make my Kombucha using Organic Green Rooibos tea? To my knowledge, there are no additives in this tea, and it produces a light great tasting tea.
    Thank you.
  • You can add rooibos tea to the brewing solution, but the kombucha scoby requires authentic tea (camellia sinensis) to brew properly.
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• From Liz at 7/11/12 2:49 AM
  • Are there any restrictions on temperature for shipping or storing the scoby while it is still dehydrated (in the original packaging)?
  • Our starters are dehydrated for safe shipping. Be sure to store your dehydrated scoby in the refrigerator if you don't plan to rehydrate it right away.
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• From Batya at 3/30/12 9:12 PM
  • Is this culture kosher?
  • The kombucha culture that we sell are not certified kosher, but we use no non-kosher products in the product. Our Kombucha cultures are nourished using only spring water, organic cane sugar, organic vinegar, and organic black tea.
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• From Kelly at 2/15/12 1:27 PM
  • Does it matter what size glass jar is used to rehydrate the scoby? I understood from the directions that it did not necessarily matter. I had a 1 gallon glass jar that I bought to make the kombucha, and that is what I have my rehydrating scoby in. I just watched the Kombucha videos and am concerned I should have just used a quart size jar. My scoby has been in the rehydrating process for 20 days at this point, and I don't think much is happening.
  • The size of the glass jar does not make a difference in rehydrating your scoby or in brewing kombucha tea. If you need assistance with rehydrating your culture, please contact customer support directly.
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• From Dallen100 at 12/28/11 8:21 PM
  • I have flip top bottles. How full do I fill them? I've heard some say to the very top to keep air out, but your picture shows bottles filled just to the neck.
    
    Thanks!
  • We at CFH have much better luck getting a carbonated beverage when there is a little headspace. There is probably a scientific explanation for that :) A bottle filled to the very top probably won't end up carbonated and nicely.
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• From Kathy at 10/27/11 1:27 PM
  • I bought your tea, and your kombucha starter. My first batch smells like rotten eggs. I made a second batch, it too smells like rotten eggs. Both times I used filtered water, natural sugar and Braggs ACV.
    I am now making a 3rd batch with the same scoby using filtered water and Heinz ACV.
    Thinking maybe I might be having contamination going on and wondering where its coming from. I'm using very clean gallon jars. What do you think?
    Am I using the wrong vinegar? Is the scoby bad?
  • Hi Kathy,
    
    Sorry you're having trouble with your scoby. A rotten egg smell does not sound good. I believe Braggs ACV is raw, and contains bacteria that may compete with the kombucha bacteria strains. If so, try a pasteurized ACV or white vinegar. Let me know how it turns out.
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• From Philip at 10/10/11 1:29 AM
  • What are the strains of yeast and bacteria found in your Kombucha tea starter SCOBYs. I understand how important and intricate the relationship is between the yeast and bacteria; and I am particularly excited about the potential benefits of the S. Boulardii strain of yeast. Many of the Kombucha products sold in stores involve this yeast. My hope is that your product (which I am currently brewing) involves the same strain of yeast. Thank you in advance for any information you might be able to provide. Philip.
  • Following is a link to our page describing what is in Kombucha http://www.culturesforhealth.com/kombucha-yeast-bacteria The Saccharomyces boulardi is not always present in komucha and we don't have an analysis of our particular scobys however all kombucha including ours has various Saccharomyces strains. The scoby you are currently using will produce Kombucha comparable to what is found in stores.
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• From Val at 8/31/11 10:40 AM
  • I have followed the instructions for hydrating my mushroom. And it has been almost five weeks and nothing has happened, except that it swelled a little and only half of it. what should I do now?
  • Take a look at our Scoby Activation Troubleshooting Checklist: http://www.culturesforhealth.com/kombucha-scoby-activation-troubleshooting-faq for tips on what might be wrong and how to correct it. If that doesn't help, email us at customersupport@culturesforhealth.com for individual troubleshooting.
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• From Rach at 8/2/11 2:08 PM
  • What exactly does this kit include? Is it just the cultures?
  • Hello Rach,
    
    The kit includes the Kombucha cultures, a plastic mesh strainer and the directions for making Kombucha.
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