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Any home Kombucha brewers here?


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http://www.kombuchakamp.com/2011/01/kombucha-mold-information-and-pictures.html hope that's some use, it seems thorough. I had a kombucha in the airing cupboard years ago, and found it a weirdly stressful process due to it looking unappetizing/smelling weird and the end results never tasting quite right (maybe it's just better carbonated?) I think in the end it got forgotten about and thrown out. Kefir was much easier but nowhere near as nice. I might try kombucha again some day soon though, if I can find someone with a SCOBY.
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  • 2 weeks later...

I thought about trying it, but the risks I have read about bacteria getting in, and the immaculate process needed to keep in sterile kind of scared me off. I'll stick to my (4 bucks a bottle) store bought stuff for now.

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