After our adventures in Kefir making, Becky thought it would be a good idea to start making Kombucha. I have to say that I had no idea what it was.… And so it began.
Kombucha is a sweet tea which is left to ferment with the SCOBY and within two weeks turns into a another drink entirely which is highly beneficial to your body. HEALTHY OR NOT, IT TASTES AMAZING!
After Becky managed to get a free SCOBY (symbiotic colony of bacteria and yeast) from a friend, we were off and brewing. We are currently brewing our fourth batch of kombucha.
Our second batch caused some concern with the expected growth of a new SCOBY on the surface of the liquid. Each time a batch is brewed you end up with a new SCOBY. Becky’s approach is just to leave it alone and check it after two weeks, where as my approach is more of checking it four times a day to see what’s happening. My concern grew over what looked like abnormal SCOBY growth. Eventually I reached out to contact people wise in the ways of the SCOBY. They were both amazing and responded very quickly to the pictures I emailed to them.
As it turns out, the biggest thing that can ruin your batch is mold. But we did not have any, thankfully. After a minor relocation to a warmer part of the house things seemed to get back on track.
Here are the two resources who were so kind to help.