Kombucha Kamp Blog

Ask Mamma Anything: Q&A || Beginners Guide to Kombucha Making – Hannah Crum

fermentacion, ask me anything, q&a en español

Kombucha is fermented tea. In this video, The Kombucha Mamma, founder of Kombuchakamp, talks about how to make kombucha, a Q&A en Español. Not only is she the Founder of KKamp, but she’s also an Author, Master Brewer, Community Educator, and Kombucha Ambassador. You can ask her anything about Kombucha and fermentacion.

The benefits of kombucha are numerous: it helps eliminate toxins, provides digestion support, improves gut health, strengthens immunity, and boosts gut health.

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Ask Me Anything About Kombucha

Hannah Crum, the Kombucha Mamma, runs this small family business, the best Kombucha shop in the world. Over 100,000 HAPPY HOMEBREW CLIENTS in 75+ countries have been using our service since 2004!

She comes live on Instagram every week to answer all your questions on how to brew Kombucha and teach its benefits in a Q&A en Español and English. So if you have any questions, please write your question in the comments below!



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  • Maria

    March 25, 2023 at 4:53 am

    I just went to bottle my Kombucha and the top SCOBY was grey. I put my fingertip to it and it was powdery which transferred to my finger. I pulled that one out and put it in my mulch container, but I’m worried as to whether the entire batch should be thrown out? There were 2 formed discs underneath and then one thick one that seems to have flopped onto itself and attached into a 1/2 moon, but with a lot of soft, smooshy stuff attached to it and some floating in the rest of the tea. HELP!!! Still good to bottle (bottles are standing ready with cranberries, strawberries and fresh ginger in them). Thanks you for the help!

    • Anthea Tayag

      March 27, 2023 at 5:24 pm

      Unfortunately it is best to discard of contaminated brew and sanitize the vessel. In regards to the stuff underneath the SCOBY, it sounds like yeast formation which is a natural by-product of the fermenting process. Feel free to contact us or send photos of your brew via email so we can dive deep into the process.

  • Donna

    October 24, 2022 at 10:59 am

    I have an excess of brewed Kombucha, so how long can I store Kombucha starter tea, and where?

    • Anthea Tayag

      October 24, 2022 at 11:25 am

      Brewed Kombucha will continue to ferment in any vessel containing it. Keep in mind that it will generate fizz and will require you to “burp” your bottles to avoid and blowouts. You may refrigerate any excess to stop further fermenting and drink when needed. In terms of storing STARTER LIQUID, never refrigerate and make sure to refresh so that you have a healthy supply ready for use. Here’s a post that covers all the basics for SCOBY Hotel maintenance: https://www.kombuchakamp.com/scoby-hotel-maintenance

  • Suebee Craig

    August 9, 2022 at 12:32 pm

    I used fruity & flowery black tea loose leaves for first fermentation by accident. I didn’t know you were only supposed to use pure black tea without flavoring. I started on Sunday night. Should I remove and start a new batch? I don’t want to kill my SCOBY.

    • Anthea Tayag

      August 15, 2022 at 11:26 am

      Hi Suebee, thank you for reaching out! We do not recommend directly flavoring the Kombucha SCOBY due to oils present in some caffeine-free teas or flavored tea blends that may act as antibacterial agents. Flavoring should be done during the 2nd Ferment, when the SCOBY and starter liquid have been removed. Here’s an article about tea and Kombucha, what to use and why: https://www.kombuchakamp.com/tea-and-kombucha-what-to-use-and-what-to-avoid

  • Ronda Lietz

    June 13, 2022 at 8:16 pm

    Can cork stoppers be used when bottling Kombucha?


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