midnight25
Member
- Joined
- Oct 21, 2013
- Messages
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Hey all, I got into brewing kombucha a couple months ago. I got a bottle of commercial "raw" kombucha and slowly built it up to 1 gallon size batches. I started with 10oz, then 20oz then 40oz then finally gallon.
I am now getting a nice tart, great tasting beverage. However, I am getting very little scoby growth between batches and am still using the original scoby. My first gallon batch I let go for three weeks. a slight film grew on the surface in the first week and grew just a bit over the next couple weeks. Maybe 1/16" of an inch thick. I bottled 80% of the liquid and dumped a cooled fresh batch on top of the existing scoby (which now looked like globs of stringy goo due to interrupting the liquid). I let the second batch go for two weeks, because three weeks was just a bit too tart. The film grew a bit faster, but still was around a 16th of an inch thick. Third batch I dumped on top of the sad-looking scoby, sediment and all. We'll see how this batch does.
I am getting a lovely tart beverage and am noticing zero mold growth so my kombucha must be doing its thing. The scoby just doesn't look right. Plus I am getting very little fizz, even with 2 weeks in bottle at room temperature. Any thoughts?
I am now getting a nice tart, great tasting beverage. However, I am getting very little scoby growth between batches and am still using the original scoby. My first gallon batch I let go for three weeks. a slight film grew on the surface in the first week and grew just a bit over the next couple weeks. Maybe 1/16" of an inch thick. I bottled 80% of the liquid and dumped a cooled fresh batch on top of the existing scoby (which now looked like globs of stringy goo due to interrupting the liquid). I let the second batch go for two weeks, because three weeks was just a bit too tart. The film grew a bit faster, but still was around a 16th of an inch thick. Third batch I dumped on top of the sad-looking scoby, sediment and all. We'll see how this batch does.
I am getting a lovely tart beverage and am noticing zero mold growth so my kombucha must be doing its thing. The scoby just doesn't look right. Plus I am getting very little fizz, even with 2 weeks in bottle at room temperature. Any thoughts?