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  1. Question for flavoured kombucha. Were the ingredients for flavouring put in the begining of making kombucha? And put on a bench 1-2 days then put in fridge.
    I my self make original black tea flavour kombucha, and takes minimun 12 days out side fridge to have perfect taste.
    Looking forward for your answer. And thanks for sharing your recipes 😊

    1. Hi Vera, I’m sorry if I didn’t make that clear. You flavour it in step 8 – which is after the first fermentation has finished (when you leave it out on the bench to fizz up).

  2. I started my very first kombucha 2weeks ago. So excited!!! I’m so glad I read this because I forgot it takes longer in the winter to ferment. You also calmed me down.lol …… all the rules and I was complicating it. Phew glad I saw this.
    I would send you a picture but lol I’m not sure how
    Thanks again,
    Penny Mefford

    1. Happy brewing! Yes, it does take a few goes to ease your way in but it’s so simple to make at home that I’ve never bought another bottle now in years. Glad it came at just the right time 🙂

  3. I’m new at making Kombucha. My plain ginger always has great carbonation. The fruit flavors have much less. Am I doing something wrong?

  4. I have been making this recipe for about 12 months now, I haven’t flavoured any of my batches yet as I like it as it comes. I just love how simple it is to make, but most of all I love the health benefits it has had for me. Many thanks. ❤️

  5. I recently started making kombucha and appreciate your post. When I started making it I had a scoby from a friend, but could not find plain kombucha to use as a starter. My husband commented “Kombucha has been around forever, trust me, they didn’t go to the store for plain kombucha, to use as a starter, 100’s of years ago.” I did some online sleuthing and determined that you can use a quarter cup of apple cider vinegar to a half gallon of tea. It turned out really well. I was kind of geeked by this and thought I would share.