scobysurfer
Well-Known Member
Its been 2 weeks since I began my first batch and it is now ready for bottling! I got the pH tested this past Friday and it was at 2.3, I'm still awaiting a digital pH meter but I am certain it is now ready for bottling. The scoby is about 3/8ths of an inch and I don't taste any sweetness. I intend on experimenting with dried fruit, fresh fruit and juices with different bottles.
Quick question, should I split up the new mother scoby or should I leave it as is?
Quick question, should I split up the new mother scoby or should I leave it as is?