I have been successfully making kombucha for several months and all of this time, for the most part, I have double-dipped my spoon when tasting the kombucha to see if it is ready. Recently I was diagnosed with mononucleosis and I am concerned that I have contaminated all of my kombucha as well as the SCOBY with this virus (spread through saliva). A friend of mine has been waiting for a SCOBY from me but I am worried that I could cause a mono epidemic through kombucha! Advice and personal stories most welcome. Thank you.