Hi! I have two questions.
I have read that I should be keeping my kombucha away from direct light and from heat. My friend and I are both making kombucha in Berlin. We are in the middle of a slight heat wave right now and a few of my friend's kombuchas are not really fermenting at all. They taste mild and not like the initial fermenting days usually do, and they've been in for a week or so. One of her other mothers has grown a dark brown spot on the top on the air exposed side and tastes off. Mine have grown a few white bumps about the size of a 1Euro coin. Is anyone making kombucha in a hot place and has experience with the effects of ambient heat on the mothers? Is there a chance we are killing our SCOBYs or producing potentially dangerous kombucha?
Another note: I have been making some of my primary ferments in brown glass 1 liter milk bottles in order to block some of the light going in. But I can't tell if changing the color of the glass and reducing the surface area of the exposed liquid is maybe damaging my SCOBYs. Maybe they aren't getting enough oxygen. Does anyone have any feedback on using brown glass?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.