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the vinegar can be used as vinegar in recipes. I now people who add it to salads and the like. You can also store it in the fridge for quite a while, warm it to room temperature and use it as starter for future batches. The advantage of using a larger mother (SCOBY) is that it helps to...

It looks like yeast to me. I have had this problem with new SCOBYs before. Try filtering your batch through muslin or several layers of cheese cloth and returning it to the SCOBY. You can also add some distilled vinegar to balance the pH.

Test the pH of your monstrosity. The pH of the kombucha batch should be between 2.5 and 4.6. If it is within this range, it is likely safe. You can test the SCOBY by placing a portion of it in a brewing batch, following your usual routine. If you have fresh kombucha in a week, your SCOBY is...

You can test the pH of the batch. The pH should be between 2.5 and 4.6. Within this range, you are likely seeing new growth. Smell your tea. If it smells "right" it should be fine. It should smell a bit like apple cider vinegar when it's ready or like tangy tea.

That looks like mold. Smell it. If it is mold, you should detect it by a musty odor. It's probably safest to dispose of the batch and start again. I hope you have a healthy SCOBY on reserve.

Try growing a SCOBY and using green tea. Black tea can be hard on a delicate stomach. Also, remember that Kombucha detoxifies the liver and balances the pH of the body (affecting the kidneys). It is important to drink 8oz of water per 1oz of kombucha to facilitate the detox as your body adjusts

I have made Kombucha coffee using a SCOBY. The result is a very very potent energy tonic. The coffee is slightly fermented and has many of the qualities associated with traditional kombucha