Changes

Reports so far seem to indicate that fermenting without with limited exposure to oxygen is produces better results. Fermenting Since SCOBY's contain ''Acetobacter'', fermenting with exposure to too much oxygen produces a very vinegar tasting beverage. Another approach is to ferment with exposure to air until the beer tastes as acidic as intended and then use an airlock to stop the aerobic fermentation; this will allow the ''Acetobacter'' to be more active and have a greater affect on the flavor of the beer since it needs oxygen in order to ferment <ref>Private correspondence with Ron Davis by Dan Pixley. 07/06/2017.</ref>. Another method for controlling the amount of acetic acid is blending finished kombucha with finished beer.