RevolutionTime
New Member
- Joined
- Jun 17, 2015
- Messages
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Hey all-
First post, and I assume, asking a question that gets asked a lot: Does my scoby look healthy? This is my first batch of kombucha, and I started it without a starter scoby. It's been fermenting just over two weeks. I actually did try a bit to see what it tasted like- It had the most vinegar-y flavor of any kombucha I've ever had. It gets pretty warm in here during the day, so I may have let it go a tad long. Anyway, let me know what you think about the scoby, and if I should start pumping my stomach or not. Thanks all!
First post, and I assume, asking a question that gets asked a lot: Does my scoby look healthy? This is my first batch of kombucha, and I started it without a starter scoby. It's been fermenting just over two weeks. I actually did try a bit to see what it tasted like- It had the most vinegar-y flavor of any kombucha I've ever had. It gets pretty warm in here during the day, so I may have let it go a tad long. Anyway, let me know what you think about the scoby, and if I should start pumping my stomach or not. Thanks all!