Hi all, quick question for you.
If you leave kombucha until it turns to vinegar, does it still have enough yeast and bacteria to start a new colony or does one or both of the microbes get wiped out? I have only just tried for the first time, and the brews started with old kombucha and SCOBY are taking longer than usual to get started. They began smelling alcoholic with no new SCOBY, so I thought perhaps the bacteria was dead and I was making wine, but now little SCOBYs are growing, so I'm guessing it just might have been a case of the bacteria being dormant or partly killed off or the yeast having continued to multiply for much longer than the Acetobacter.
Anyone know anything about the above?
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