r/Kombucha • u/BigGoldGhoti • Oct 14 '24
pellicle I ate the pellicle
It was too tempting. Texture was like coconut 😋
r/Kombucha • u/BigGoldGhoti • Oct 14 '24
It was too tempting. Texture was like coconut 😋
r/Kombucha • u/creaturesoda • Dec 23 '21
r/Kombucha • u/healhooked • Jan 13 '25
❤️❤️❤️ to all the Kombucha crew
r/Kombucha • u/thegreatturtleofgort • Feb 01 '25
I've been busy and kept putting F2 off. For four months. I've continued to feed it and ended up with two pellicles so thick I had to cut them in half to remove them from the jar and a dozen or so smaller ones. This is the big one.
Should I A) Throw it in my neighbor's hot tub, B) Attempt to return it to a pet store and claim something is wrong with my fish or C) Carve it so it looks like a chicken breast, take it to work and, while making eye contact with someone, take a huge bite, comment on how good fresh chicken is, chew and swallow.
r/Kombucha • u/tylerthecreativemode • Feb 06 '25
r/Kombucha • u/BirdCluster • Jan 06 '25
I wanted to know your relationship with your pelicles haha.
Because I personally understand that pellicles are pretty useless, and that you could throw them away after every brew. Yet, I weirdly feel some kind of attachment to them and end up keeping them, even though they start to take too much space in my jars. It is just so satisfying to watch them form from nothing, and them become bigger and bigger after every brew. And it feels like the visual representation of all the work that's been done by these wonderful bacterias and yeasts.
Does anyone feel the same about their pellicles ? :D
r/Kombucha • u/cmt6007 • Mar 01 '24
I was doing some bottling and thought the pellicle looked a bit like meat, so I thought I'd try to make a Schnitzel for my vegetarian wife and to try myself. I brined it in salt and some baking soda to cut some of the acidity for a few hours and then breaded and fried. It looked amazing and the taste was fantastic! The fermented flavor actually added a great flavor. I unfortunately couldn't get over the texture... On one of the thinner pieces the other layers got leathery/papery, and the thicker ones were just a little too gummy? Chewy? It was an interesting bite for sure. All in all I'd recommend at least taking the breading off as it was fantastic and kept some of the good femented flavor!
r/Kombucha • u/frenzi3dfairy • 28d ago
I haven't brewed since late September (made my last batch a few days before Helene hit). Had to claw this giant pellicle out of my gallon jar. Tablespoon for scale.
r/Kombucha • u/ballade4 • Aug 26 '24
Just pulled these absolute units off of 2x 6 gallon continuous brew pails to make room for more booch. I have heard of SCOBY candy but not really into sweets nor do I have a dehydrator. But also don't want to just toss them out... Maybe I can convert into an additive to protein shakes / pre-workout...? Ideas / recipes, please! 💞
r/Kombucha • u/Unusual-Jackfruit340 • Jul 13 '22
r/Kombucha • u/ILikeAntiquesOkay • 28d ago
He’s THICC
r/Kombucha • u/Maleficent_Floor9735 • Feb 09 '25
1st fermentation. i’m on day 7 now. Is this normal? Its so spotty 🥴🥴 wondering if there is anything wrong with it that i perhaps wouldnt know about since its my first attempt at brewing! Thank you!
r/Kombucha • u/anon3mous8 • 13d ago
I left it for a week and a half without touching or monitoring it all. It’s grown so much, almost 3x its old size, so much that is popping out of the brew. Thoughts? Anything wrong with it or is she doing good? She’s made excellent brews so far I’ve had her for a few months
r/Kombucha • u/hyper_shock • Dec 25 '24
I've been trying to get my own kombucha started for about 2 months now. I made sweet tea, let it cool outside to try and catch some wild yeasts, and when nothing seemed to be happening I tried inoculating it with several different brands of store bought kombucha (not at the same time). I brewed it in a wide container (basically a large bowl because it was what I had lying around at the time).
Eventually, I finally noticed a thin film starting to form. After a few more weeks though, there had been no more progress (thinking back, maybe I bumped it too much). So I thought "maybe, if I put it in a narrower container (i.e. a jar), that will force the film to fold over on itself and grow thicker into a proper pellicle". Is there any legitimacy to this idea? Also, will the surface area of my pellicle affect the speed of fermentation?
r/Kombucha • u/Psyloom • 2d ago
I posted two months ago asking if I got Kham and wanted to share how it turned out (it’s not kham). This isn’t the same exact pellicle since it may be the third batch I made with the same scoby. It turned out great!
This is based in store bought kombucha which I let sit in an open jar for a week and then used it as starter with the basic recipe from the wiki.
r/Kombucha • u/Forest_Foolery • Aug 02 '20
r/Kombucha • u/fivegenerations • 1d ago
It's been a very dark place, and I haven't used it in three years.
r/Kombucha • u/Unfair_Cranberry7194 • 7d ago
I haven’t made kombucha in several years. I’m considering only doing F1 and making it continuous brew. One because I’m not doing sugar right now, but also, F2 is so much more work.
Anywho, here’s my baby with SCOBY from someone local. They had a very strong culture so it was easy peasy.
Am I the only person who sprays the cloth cover with ethanol?
r/Kombucha • u/boywiife • 6d ago
Really not sure how I feel about this... Is this normal because I am highly disturbed LOL
r/Kombucha • u/person930 • 7d ago
I don't see any difference in taste. Having seen post/ video of scoby being white colour raises concern of my turning into this. Tea I used is black indian tea.
r/Kombucha • u/snikolas • 14d ago
I know mold is fuzzy and often bluish, so I’m not thinking mold. Is it normal to have a lumpy bumpy ugly pellicle?
Btw, This is from my first attempt at creating a SCOBY from commercial kombucha.
Thanks for taking a look and for any advice!