Kombucha Balance


No Fizz	Thin SCOBY	Too Sour Tastes Like Vinegar	Mold	Brewing in high temperatures	Decreasing Yeast to Acetobacter Ratio
Too Much Fizz	Holey SCOBY	Too Sweet	Dealing with Chlorine	Brewing in Low Temperatures	Increasing Yeast to Acetobacter Ratio
Cloudy	Lumpy SCOBY	Nail Polish Remover	Contaminated Well Water	Erratic Temperatures	Increasing Carbonation
Slimy	No SCOBY	Like Rotten Citrus	Seasonal Effects		2 Stage Bottling Technique
Too Slow	Dark SCOBY	Green vs Black Teas	Brewing Vessels Surface Area		Reducing Caffeine
	SCOBY Sinks		Climbs Out of Pot		Starting A Starter Pot

TERMS and their meanings - as used in these pages.

SCOBY - (Symbiotic Culture of Bacteria and Yeast) - The descriptive term for the Kombucha culture (pellicle).
ACETOBACTER - This is the key bacteria component of the culture. (ref. http://en.wikipedia.org/wiki/Acetobacter)
FERMENT - The sweet tea used in the process of brewing which becomes Kombucha.



	THIN SCOBY

"Decreasing the Ratio of Yeast to Acetobacter Populations."

	HOLEY SCOBY

"Increasing the Ratio of Yeast to Acetobacter Populations."

	NO SCOBY

"Decreasing the Ratio of Yeast to Acetobacter Populations."



	TOO SOUR OR TASTES LIKE VINEGAR

"Decreasing the Ratio of Yeast to Acetobacter Populations."

	DEALING WITH CONTAMINATED WELL WATER

	BREWING IN HIGH TEMPERATURES

	BREWING IN ERRATIC TEMPERATURES


	BREWING VESSELS AND SURFACE AREA



	DECREASING THE RATIO OF YEAST TO ACETOBACTER POPULATIONS

	INCREASING THE RATIO OF YEAST TO ACETOBACTER POPULATIONS

	TWO STAGE BOTTLING TECHNIQUE

	LEN PORZIO, POPULARIZED KOMBUCHA

QUESTION NOT ANSWERED?


	EMAIL: Len Porzio