Fermentation Journal
Log your kombucha from first fermentation to final pour. Track tea types, sugar, flavors, and carbonation so you can repeat what works and skip what does not.
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Use one cup of sugar per gallon of brewed tea. Steep tea for 10 to 15 minutes, then cool to room temperature before adding your SCOBY and starter liquid. Cover with a cloth and rubber band. Ferment for 7 to 14 days at 20-24°C. Taste after day 7. It should be mildly tart with a hint of sweetness.
Strain the kombucha into swing-top bottles. Add your fruit, herbs, or spices. A thumb-sized piece of ginger or a handful of berries per 500 ml works well. Seal the bottles and leave at room temperature for 2 to 4 days. Open carefully over a sink. Refrigerate once carbonation is right.
Black mold (dry, dark spots on the SCOBY) means the batch is done. Fuzzy green or white mold is also a sign to start over. A vinegary smell is normal. A rotten or cheesy smell is not. When in doubt, throw it out and clean everything well before starting again.
First fermentation went too long. Shorten it by 1-2 days next time. You can also blend a very tart batch with a fresher, sweeter one to balance the flavor.
Add a small amount of sugar or fresh fruit to each bottle. Make sure the lids seal tightly. Keep bottles at room temperature, not in the fridge. Give them at least 48 hours.
This is normal. A sinking SCOBY still works. A new one will form on the surface. As long as there is no mold, the batch is fine.
Room temperature might be too low. Move the jar to a warmer spot (22-26°C). Make sure you are using enough starter liquid. Old or weak SCOBYs can also slow things down.
Too much sugar or fruit was added. Use less next time. Open bottles over a sink for the first few seconds. Burp them daily during second fermentation to release pressure.
A strong vinegar or nail-polish smell can happen if the pH is very low. Check that your starter liquid is fresh. If the smell is rotten or like cheese, discard the batch.
Home kombucha brewing has a lot of small variables. The type of tea, the amount of sugar, the room temperature, how long each fermentation runs, and what flavors you add. When a batch turns out great, it is hard to remember exactly what you did. When a batch fails, it is even harder to figure out why.
This tracker gives you a simple place to write it all down. Over time you build a personal log that shows patterns. Maybe your best batches always use black tea and 60 grams of sugar. Maybe ginger works better at 3 days of second fermentation instead of 4. Once you can see your history, you can stop guessing and start refining.
Everything stays in your browser. Nothing is sent to a server. You can export or print your log anytime. If you brew often, check back after each batch to keep your records current.