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The batch is now finished and tastes great. The initial scoby even rose to the surface to join the newly formed scoby around the 4th day. It got very bubly, with very big bubbles during the process. It took around 7-8 days, in pretty warm temps. The key is definitely fresh air. It wasn't doing...

Maybe it has something to do with adding whole fruit then? I think the usual way to do it is to juice them and add the juice. You would need a masticating type of juicer for berries.

Ok, I started a new batch and left them both in now. I used your recipe, but the water got really dark. When you say 4 bags of tea, is that a 1gram bag, or 2gram? I noticed some bags are bigger than others. The tea I just got is Tazo English Breakfast, and I used 4 bags for 1/2 gallon. The new...

I have just done the same thing as you, and also ended up with thick almost syrup like liquid, and lots of sludge. Are you using a cheese cloth so it can get enough air? At the beginning I used a paper towel, and that doesn't provide it enough oxygen.

Thanks for the reply. Should I leave the scoby disc in there if another one is growing on the top? If it can brew without a disc at all, is there a point to putting it in? Does it make it brew faster?

I started with one bottle of GT's Kombucha and some water+tea+sugar to grow a Scoby. Once it got about 1/4 of an inch thick, I brewed some more tea and sugar, and added the Scoby. I used about 2 cups of the first brew, along with 1/4cup sugar, 2cups of water and one tea bag. See the photo for...