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Wow.. year later. I haven't added any GT since... everything is going very well! 2 Gallons a week still and I've shared starter with 4-5 people as well. All reporting excellent results.

I thought I would share this.. maybe I was wrong, but I don't believe so.. lol. I was going through the checkout line at the store and I had a bottle of GT booch (which I used to help my sick batch get better, as you'll see in my "slimey booch" thread). The checkout lady asked me "do you...

You'll actually get a new scoby each time. Your smaller scoby didn't "grow", it was just replace with the bigger one. When I start a new batch now, I don't even use a scoby, I just use a starter solution. The scoby I don't think plays as much into fermenting the new batch as the starter...

I never did, no. I normally go by taste/smell and if there's a healthy new scoby growing each time. I did try apple cider vinegar (just a little, so probably not enough) without good results. I don't care for the booch when it goes too much towards vinegar. I do make my booch down in our...

an update on this. I was getting frustrated. I tried letting a gallon batch sit to see if it was just "sick" and maybe would fix itself. What I ended up with was a gallon of thick slime, almost like a mother that was clear. It could have been colored and used in zombie films for sure...

Thanks for the info, guys. I'm wondering if I should let it brew longer to see if it gets better? I find it odd they both got "sick" the minute I started making more and split my nice thick mother. Very weird.

Well, now it seems both batches are getting slimy. The longer they sit, the more thick the slime is (ie, the entire liquid is slimy, not just a little bit) When I put the mother in the new batch, I took the "stack" from the old batch and split it like peeling krepes from each other that...

https://www.youtube.com/watch?v=89cMeaiJlPc I'm not a fan of this guy, but he actually does a decent job explaining booch. :)

I should mention I use well water that does go through an iron curtain and softner. I found this... I think it means the yeast is too much: http://users.bestweb.net/~om/kombucha_balance/#Slimy But, should still be drinkable?

I've been doing a continuous brew for quit some time now in a large 1.5 gallon glass jar. My wife got me another jar to double my production. I took the scoby from the first jar, ripped a few layers off, put it in the new jar with about 4 cups of starter and a gallon of new tea. Well...

Spigots get plugged... i just pour it out these days. Much faster too.

I fish them out and throw them in the compost. Ive never seen it compost so fast!

I loved gts gingerade so ive been playing with my own recipes. Close to perfect. On the second ferment i add about a tbsp of ginger extract and enough of the instant lemonade mix from country time to make half a quart of lemonade straight to a gallon of kt. Let it sit another week or so...

I never mentioned city water. I said well water. Big difference. But thanks for taking the question in a different direction. :)

When making water kefir we were always told that high mineral (ie well water) was way better than distilled, RO, etc. That the kefir grains thrived on the minerals in the water. Now I see people brewing KT and say to use distilled or RO? Is this a division among KT brewers or is...

I brewed water kefir for a year and never got a scoby. Grains just multiplied like mad! Something is wrong.

Tried the gin gins. They dissolved in about four hours. Added good flavor too! I used one candy per 16oz bottle and did a 2 day second ferment.

Just saying hi.:D

If your starter is already very vinegary, is there a way to not get so much of that taste in your next brew?

I'm using oolong... that's 50 50 black and green I think? :)