What signs should I look for to determine the kombucha is culturing properly?
A. A good the kombucha fermentation process is proceeding normally include the formation of a new kombucha culture over the opening of the brewing container. The development of mold (generally green but not always) is a bad sign. If your batch of kombucha develops mold, you will need to throw out the batch and the culture (see below). The most common reason for mold development is improper ingredient ratios (forgetting to add the sugar or starter tea are the most common reasons we are able). Keep in mind that for the initial batch using a dehydrated culture, it can take up to 28 days at room temperature (68-78 degrees) for signs of a new forming kombucha culture. This is normal as the cultures generally spend the first 7-21 days rehydrating before the actual culturing process begins.
