Recent content by acircleda

I've gotten my starter tea from my own batches for the last two years.

My temperatures are a bit cooler, which is why my booch may take a little longer sometimes. The house is usually in the high 60s or low 70s during the winter and spring. The summer, high 70s. According to this site: http://users.bestweb.net/~om/kombucha_balance/#Thin SCOBY I may have too much...

I am doing a continuous brew system in a 2 gallon Yorkshire glass jar with stainless steel spigot. I typically let it get to about a gallon before I refill. My recipe is the typical kombucha recipe: 1 gallon water 1 cup sugar 8 teabags It is typically ready in 4-7 days depending on tempt. I do...

I have been brewing kombucha for two years now, using children of the original SCOBY I started with. They typically ferment in a week and taste great. The only problem is my SCOBYs are very thin. I see online people using fat, 1/2 to 1 inch thick SCOBYs while mine are 1/8 or 1/4 in thick. So...