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Just found out my city's tap water has 2.5 ppm of chlorine, which explains why my last three kombucha batches turned out weird.
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the_joel5mo ago
Oh man, that makes total sense. I had the same problem with my sourdough starter last year, it just would not get bubbly. My water report said 3 ppm, which seems crazy high. I started leaving a big jug of tap water out on the counter overnight to let the chlorine gas off before using it, and it fixed everything. The difference was like night and day for my ferments.
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ellis.felix5mo ago
That chlorine is no joke. My neighbor tried making kombucha with straight tap water and it just sat there like a sad, flat soda. Switched to filtered and it was bubbling like crazy in two days.
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