@simplymoodsbyida: The 4 most common mistakes when brewing kombucha at home 🫣 1. Using flavoured teas Flavoured teas often contain essential oils, dried fruit, or artificial additives that can interfere with the balance of yeast and bacteria in the SCOBY. For consistent, healthy fermentation, plain black or green tea works best. BUT!!! If you have lots of SCOBY’s you’re not sure what to do with, it’s VERY fun to ferment with flavoured teas like I do with hibiscus tea 🥰 2. Not using enough sugar Sugar is a critical nutrient for the fermentation process. The yeast converts sugar into alcohol, which the bacteria then turn into acids. Too little sugar can slow or stop fermentation and result in weak or unfinished kombucha. 3. Fermenting too cold or too warm Kombucha ferments best within a specific temperature range (generally around 20–26°C / 68–78°F). Cooler temperatures slow microbial activity, while excessive heat can lead to overly rapid fermentation and harsh flavors. 4. Burping your 2nd fermentation too much During the second fermentation, sealed bottles trap carbon dioxide, creating carbonation. Frequent burping releases this gas, preventing proper fizz from developing and reducing overall carbonation. #kombucha #homemadekombucha #kombucharecipe #scoby

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Wednesday 28 January 2026 14:48:12 GMT