Let’s be honest - we all love the idea of home-brewed kombucha. It’s bubbly, tangy, and full of that feel-good energy. But for many of us, the dream of brewing our own can sometimes feel more like a science experiment than a self-care ritual.
If you’ve ever found yourself peering nervously at your jar, wondering “Is that supposed to look like that?” you’re not alone. Brewing can be a little unpredictable, but that’s also what makes it fascinating.
At Bruusta, we wanted to keep all the goodness of kombucha - the craft, the flavour, the wellness - without the mess, mold, or mystery. Here’s a look at the most common brewing hiccups and how our system helps you skip the stress and get back to the good stuff.
When Things Get a Little Fuzzy
Open-air fermentation can invite all kinds of unwanted guests a bit of dust, an odd smell, or even that white fuzz of mold that says, “time to start over.”
With Bruusta: Fermentation happens inside a closed, pressurised system, which means no sneaky spores or stray air getting in. Just clean, happy cultures doing their thing.
Too Hot, Too Cold
Temperature can make or break your brew. Too chilly and fermentation slows right down. Too warm and things can get overly tart, fast.
With Bruusta: The system keeps your fermentation environment steady and reliable - the kind of balance that helps every batch thrive.
Flat or Over-Fizzy
Some home brews come out flat; others burst open like shaken soda. Getting that gentle, consistent fizz is trickier than it seems.
With Bruusta: Carbonation builds naturally and is safely contained within the system, so every pour is perfectly effervescent, light, bright, and refreshing.
The Sour Swing
Kombucha doesn’t wait. Leave it brewing too long, and your bright, tangy drink can suddenly taste more like vinegar.
With Bruusta: A timed fermentation cycle means your brew stops at just the right point - sweet and balanced every time.
The SCOBY Shuffle
Ah, the SCOBY - the heart (and sometimes the headache) of kombucha. (Fun fact: The jelly looking disc isn’t the SCOBY it’s called a pellicle and isn't totally necessary). It’s alive, it moves, it tears… it keeps you guessing.
With Bruusta: Our bruu base, fermented over 6 months, is packed with everything your kombucha needs to thrive, without the need for the pellicle to be included.
The Consistency Challenge
Every brewer dreams of that “perfect” batch. But changing seasons, temperatures, and timing can make consistency tough.
With Bruusta: By keeping pressure, timing, and environment steady, every batch tastes just as good as the last.
The Bottling Blues
If you’ve ever bottled kombucha by hand, you’ll know - it’s sticky, messy, and occasionally explosive.
With Bruusta: There’s no bottling, no transferring, no fuss. Your kombucha stays in one vessel from start to finish and pours straight from the tap when it’s ready.
The Big Pop
Those dramatic “booch bombs” online? Funny to watch, not fun to clean up.
With Bruusta: The system keeps carbonation safely contained, so all you get is a smooth, sparkling pour - no surprises.
Living Well, on Tap
Brewing kombucha should feel like part of your wellness routine calm, creative, and satisfying. With Bruusta, you get to enjoy that ritual without the worry.
No mold. No mess. No mayhem. Just fresh, living kombucha that’s good for you and simple to enjoy.
Because sometimes the best kind of wellness is the kind that flows naturally straight from the tap.
