I got a bit a lazy and left my kombucha on my counter a little too long and it started getting too tart. That in turn made me too lazy to do anything with it as I was unaware of what to really do to fix it.
Now it's been sitting around on my counter in generally high 60d weather for 2 or 3 months. The whole set up is a 3 gallon clear glass 1/2 full w/ old kombucha and roughly a 1" scoby sitting on top of it and a cotton cloth cover. It all looks plenty healthy but I'm afraid the whole thing has turned to vinegar. Did I ruin my scoby or what? What should I do to start the process again.
Thanks, Mr. Procrastinator.