I don't understand why you would want a preservative in kombucha. Seems that would defeat the purpose of making a live culture. From what I have read, I would let it become vinegar and add tea when ready for sale. To my understanding preservatives will stop some of the natural (if not all)...
Hopefully this isn't against the rules. I found this site that has a great set of photos of what normal is like and what mold is like: Kombucha Mold/Not Mold Photos plus Brew Safety Info - Kombucha Kamp
I took my starter scoby with liquid and put in the half gallon jar with cooled GT & raw sugar. Left for 6 days and a new scoby was growing on top. I then took that and through into gallon jar and taste tested. I left about a cup in .5g jar and added more tea (3GT and 4 Peach Tea bags (has black...
I think the darker danglies are yeast if I understand what I have read. Please confirm. They only look dark because of lighting. You can see a danglie thing in one of the side photos is actually a tan/light brown
I have a new scoby growing in each. Looks similar to a plastic bag. As suggested I swirled the kombuchaso that the scoby went under the liquid. Both jars smell slightly vinegary with no foul smells. Thanks for y'all's words. Hopefully these pictures help make better opinions
New to kombucha.
I got a s.c.o.b.y.
made a half gallon of green tea with 3/4 cups raw sugar.
Threw into 1/2 gallon jug, covered.
After stuff started growing on top I decided to I wanted to increase my batch size.
I put 2/3 of liquid from 1/2 g jar and put into 1g jar and added 1/2g of fresh...