Guest guest Posted May 21, 2012 Report Share Posted May 21, 2012 Ok so I'm still very new to all this... My last batch took 3 times longer than normal to form a thick healthy looking scoby and the kombucha is super sour... not vinegary. From what I've been reading this means my yeast/bacteria levels are off and it's too yeasty. I have no more reserve of kombucha vinegar. I used the last on this batch.... i know bad idea. So how do i fix this w my next batch? Also can i use drink batch even though it's super sour? Maybe a lemonade type thing? I have 2 gallons of it so i hate to waste it. Thanks, N. Quote Link to comment Share on other sites More sharing options...
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