Hi,
for two batches in a row now my kombucha is milky.
I did some research on the internet and found that it is because the yeast is overly active and slowly taking over the bacteria. Instead of the yeast being at the bottom it is mixed in the liquid because the yeast produce a lot of CO2.
It is totally ok to drink the kombucha like this but the kombucha is imbalanced.
To fix it they recommend to keep it at a slightly colder temp than usual (because the yeast is the one that requires the most heat, so colder temp gives the bacteria a chance to catch up).
Another thing to do is to use green tea not very strong (that contains less tannins which the yeast likes) so the idea is to weaken the yeasts a bit to give a chance for the bacteria to get stronger.
I have tried these things and still haven't found any improvement.
Does anybody have other recommendations?
@mathildemdert What's the temperature in your house? Because it seems weird to me that the problem is the high temperature. As we're going through colder season usually the problem is the opposite and it's hard to keep the kombucha active below 20 degrees. Apart from this, I don't really know what could cause it...I'll try to investigate too!