Ask The Kombucha Mamma

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While brewing Kombucha at home is safe and easy, certain questions tend to come up again and again.

If you’ve been brewing Kombucha, or even just thinking about it, you’ve likely wondered about some of these same things.

My answers are featured here in Ask The Kombucha Mamma.


Kombucha & Plastic:
Is it safe?

Can I use beer fermenting buckets to make kombucha in? They’re made to stand up to (not leech toxins) the alcohol in beer and that’s quite high… -Chris

What is the spout on these vessels you are selling made of? The ones I have seen are plastic – which wouldn’t work with Kombucha, right? It’s hard to tell from the picture…. ~Lori

Kombucha Mamma Sez…

BPA free plastic is considered safe for brewing Kombucha and many commercial brewers use plastic as their brewing vessels.

That said, I choose not to use plastic vessels for Kombucha fermentation. Though my continuous brewers have spigots made of BPA free food grade plastic, the amount is so small as to barely be in contact with the Kombucha.


SCOBY Sink or Float?

How long does it usually take for the mushroom to raise to the top? If it doesn’t, is it a problem. Thanks so much. ~ Eric

When I placed the scoby in the tea it sank to the bottom of the jar. It is still there (3rd day in process). Is that normal? The tea was luke warm (around 97-98 degrees) when I placed it in. ~ Adrienne

Does it matter where the scoby floats? It fell nose-down-style to the bottom. Will this be a bad thing? HELP. ~ Lyn

Kombucha Mamma Sez…

As you can see, this is a common concern for new brewers. However, it doesn’t matter, sink or float, the culture can live anywhere in the jar. The new layer always forms at the top.


Kombucha & Candida/GAPS?

Hi Hannah, I’ve been on GAPS for about five months to cure my digestive disorders and candida overgrowth, and the only sugars allowed are monosaccharides, specifically raw honey and fruit. I like to drink kombucha because of its probiotic content, but am still worried about the 2 grams of sugar left in the drink after fermentation.

It’s not the amount of sugar that worries me, but the type. If cane sugar (table sugar) is used in making it, isn’t that the type of sugar that is left over at the end? Or does the disaccharide sugar break down into a monosaccharide after fermentation? Thanks ~ Allison

Kombucha Mamma Sez…

Yes, most of the small amount of sugar that is left in the end product are monosaccharides (fructose & glucose) as the culture breaks down the original sugar (sucrose) and converts it to CO2 & ethanol. The bacteria consume the ethanol and convert it to the healthy acids. Keep in mind, an average glass of fruit juice contains 13-27 grams of sugar, while soda contains 35 or more.

Many diabetics and candida sufferers elect to extend the fermentation cycle of their Kombucha brew in order to ensure all of the sugar has been consumed by the culture(10-14 days). This does make the Kombucha tarter, but is easily remedied by diluting with fruit juice, ice or water.

Some Kombucha drinkers (such as Len Porzio) say it helped them get rid of their candida all together. Though a Herxheimer reaction may occur in the form of an initial flare up during die off, those symptoms abate and then disappear.

After investigating the link you sent further, I found what the GAPS Diet FAQ says about Kombucha:

  • Is Kombucha allowed on Gaps? How do you know when all the sugar has fermented out?

Yes, kombucha is allowed, but I would not introduce it until you move to the Full GAPS diet. At that stage, if a little sugar is left in your kombucha, it will not do you any harm, as your gut will be strong enough to handle it. Just ferment it the usual way, so it tastes sour.

(Look for a full post coming soon about this topic.)

Kombucha & Sugar FAQ


Scoby in Fridge /
Leaving Town?

Hey Hannah, I’m a college student and I started a culture Sunday night, without thinking I have to leave tomorrow for spring break. Should I just give the scoby another week to grow, or maybe move it to my fridge to suspend it? Thanks! ~ Rob

Kombucha Mamma Sez…

In this scenario, simply leave the kombucha to ferment and taste it when you return. If it’s too sour, you can cut with juice or water or use it to start a new batch.

NEVER put cultures in the fridge as they may go dormant. Some sites recommend this for storage of extra SCOBYs, however it is best to leave your SCOBY Hotel out at room temperature.


Kombucha & Children

Hi Hannah, What are your thoughts on giving Kombucha to young children? ~ Eric

Kombucha Mamma Sez…

My thoughts are DO NOT give Kombucha to children under the age of 1 years old (the same recommendations given about all raw foods such as raw honey). Some believe that you should wait until a child has a naturally developed immune system before giving them Kombucha.

I am not a doctor, but if you’d like to share it with your children – start with small amount 1-2oz followed by water, then observe how they respond to it. Many families are using it as a soda substitute – so if it agrees with your children, go for it.

In the end, it really is a personal choice and I recommend doing some further research to decide if it is the right decision for your family.

(Look for a full post coming soon about this topic.)


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Responses to Ask The Kombucha Mamma

    • hi hanna, i have been brewing a batch for one month now and i have two questions… one: when it first started brewing ants got into it.. they stuck to the scoby and i was not able to pick them off, it seemed to eat them, it just grew around them and now it has been one month… i just tasted it, it is fermented but not sour.. do you think it is safe to drink, what with the ant content and all? two: if it is.. can i brew another batch with the same scoby? and can i store the batch i brewed without scoby in the fridge?

      • If any type of bug is in your SCOBY, then I would toss that culture and start a new batch with one from my SCOBY Hotel. Have you tested the pH of your brew? It should definitely be sour after one month of fermentation in the summer! Yes, you can remove the culture and store your KT in the fridge once it is done fermenting.

  1. Can I brew Kombucha with more than one scoby at a time in the glass jar, or is it best to only have 1 scoby for brewing?

  2. Hey Hannah! I love the heating strip with dimmer I got from you!
    I have a question regarding cleaning the continuous brewer. I know it rarely needs to be cleaned (Once or twice a year, or if mold develops.) I’ve only been brewing for about 6 weeks now – so I hope to not have to clean it for a while, but I’d like to be prepared. How on earth do I handle that huge ugly scoby in my continuous brewer? (I’m seriously afraid of it – like the monster under my bed!) I have scoured the internet for discussions of advice on this and have had no luck.
    Also, the scoby in my continuous brewer is quite thin – after 6 weeks. Is that normal? I see all these images of perfectly smooth creamy 1/2″ thick scoby’s. That’s certainly not what my scoby looks like!


    • Hey Guys;
      I’ve just got to tell you…I’ve been addicted to GT’s Trilogy for many years and it just got too dang ‘spensive. Soooo.. what to do? Finished my first brew with the same ingrediants that was on the side of the bottle, and lo and behold—!! A perfect tasting “Trilogy”. Wow. I’m stoked! I’m just gonna let it ferment along with its little Blueberry, Acai sisters and see just how fizzy I can make it on the 2nd ferment…I am loving this. Lee in Atlanta

  3. Hi Hannah,

    I just bottled my first batch of KT and I found some pretty colored glass bottles at the local brew shop that are pretty inexpensive. The guy at the shop said they were tested safe for wine and beer but he wasn’t sure about the Ph of KT. I’ve looked online but can’t find info about colored glass… except amber glass… these are pretty red, teal, green and blue… I bought one of these and put some of my new KT in it but not sure how to test.

    • Bottles made for human consumption are food safe. If the bottles were originally intended for another use or are merely decorative, then a home testing kit for lead and other toxins will verify if they are a safe choice.

  4. I am in love with your site. Recently a friend offered me 2 scoby’s … elated I accepted to find that they have been stored in the fridge for the last two weeks… Is it worth the effort to allow them to sit until room temp and then follow your instructions? I am desperate.

  5. Hi Hannah,

    With your help I am making my first batch of Kombucha and on day 6 I noticed this large greyish glob that looks ghost. It is attached at the top and is floating. I have 2 scobys inside and there is a nice film/new scoby forming. Is this a massive yeast ghost? It’s not all stringy like I see in other photo’s. Should I be concerned and throw it out. I have search photo’s and have not see anything like it! Help! Thanks!

  6. Hi Hannah,
    How do you feel about making Kombucha in a home where there is a slight mold smell in the air? We also know the house has some growing black mold in the sun room. Is it consider unsafe to drink kombucha that was grown in such an environment?

  7. Love this site. I have a scoby that I have had for years (well generations of the same scoby). When I left for a trip my friend was going to handle mine but when I returned my new baby scoby had the very beginning signs of mold:( Noooo! So I immediately composted it. My mother from the batch was resting at the bottom, totally out of contact with the new baby, seemingly mold free. I emptied the sullied batch of ‘booch and cleaned the mother with water, then put her in a mason jar, with some of my already made ‘booch, and closed the lid. It has been a week, she is still mold free, the ‘booch around her was healthy and fizzy as could be. So, obviously my question is whether or not I can keep this old friend going or if I have to scrap it:( As of right now my whole batch looks totally normal.

    • If your mother is not showing additional signs of being infected with mold, then go ahead and give it another shot. If the new baby that forms does have mold, then that will be your answer. Fingers crossed this one comes out alive!

  8. I failed at my first batch of kombucha. I picked up a SCOBY from a friend and began making some typical mistakes like first putting my SCOBY in the fridge, then sitting batch on a poorly vented shelf, and our house is typically just below 70. Now a bit over a month later no baby has grown however the Ph is at 3 and the brew doesn’t taste bad. Given the PH and no new SCOBY, is this batch safe to drink? Now with your new continuous brewer, we’ll soon hopefully have a good batch, but I do not want to through this out if I don’t have to. Thanks!

  9. I recently found out about kefir and kombucha and read that they will help get rid of Candida and help with heartburn indigestion. I have made my first batch of kombucha and love love love it! However, it gives me heartburn after drinking it. I drink it plain and I cut it with filtered water so its not so strong. I also make the kefir and to start with it was soothing my heartburn, but now it comes back with it too. Any ideas on why and is there something I’m missing here. I just want this stuff to work! Please help.

    • Healing doesn’t happen over night. Give your body time to adjust with small, frequent servings. Then listen to your body – it will tell you how to proceed. My husband took an antacid pill every night – once he switched to Kombucha, he was able to give it up after a few weeks! Trust YOUR gut!

  10. Hi. I love your helpful blog! I subscribed to your newsletter, but I am having trouble getting the free e book. Of course this could be due to not being very tech savvy. I’m not sure what I am doing or not doing.

  11. Hi Hanna
    First I want to thank you for your valued free information, it has been so useful. I am on my 4th batch of Kombucha, making two batches at a time. I started out making my own Scoby and was told I could refrigerate them, that is from the people who have the new york company. I bought there book. In other words I make two batches at a time. Then I put the scoby’s in the refriderator with 2 cups of Buch to cover them. Then I reuse as needed. My Buch is fantastic tasting, now my husband is hooked and I will be making more. So what I am asking is are you suppose to keep your scoby’s out of the fridge and in a hotel as you say? and if so doesn’t it continue to grow? Because from what I have read when you put them in the fridge it slows down the growing and then you start them back up to produce more. Because everything I make Buch I get another scoby..

    Thank you

    • Every culture will behave differently. Our information is designed to address the experience that most people have. Many people, when they put their cultures in the fridge, tend to forget about them for several weeks or months, then when they try to reactivate them, they might fail getting mold or Kombucha that doesn’t ferment. Sounds like your cultures are only in the fridge for a brief period. If for some reason you’d want to take a break, we’d recommend leaving them at room temp so they are easier to reactivate. Happy Brewin!

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