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I don't think it is bad to move it around, just not needed. The yeast/bacteria will "colonize" the whole batch of fluid. They don't just ferment where the scoby is, they send out "workers" into the tea and ferment the whole thing, more or less, at once.

Well, I don't think it would hurt anything. I just think you're overthinking this. I just brew the tea, sugar it, let it cool, and pitch the scoby. Let it ride for 7 days and I get delicious K'cha. This may have gone beyond my realm.

Well, they will adapt if you stop using raspberry. As for those colors, hmmm. Rinse them under cool tap water so the chlorine can kill any surface infection, and then put them in some more tea and go again. The fact that there is no bad smell really means a lot. You're probably OK.

Best thing for changing the flavor is to add flavorings after you do the ferment. Reason why is because of adaptation: If you keep putting extra stuff in there, the scoby will change itself to adapt to it. Best to keep the scoby clean and pure and put extra stuff in after you drain the liquid...

Cool! Sounds like things are working out. K'cha is a great drink, I like it a lot.

I have space and time to grow them out into larger batches and then freeze them. So, in the end, I'll be using them to make drinkables, while also maintaining an inventory of them. I'll have to do more research about preservation/freezing to finalize a plan. But I've read through...

It's the cool factor, and because my Dad was an exceptional Human Being.

Do they "sleep" or do they die and resurrect? If sleeping, they would need fuel, which they would have exhausted. If dying, then "praiseallujah" for bringing them back from the void. I have no DME. I can only do sugar for the SG stuff. Thanks!

Cool! I suck at hydrometer stuff. There must be a recipe for making an 1.020 growth medium. Its' just sugar and water. How do I calc how much sugar to add to one quart of water to get OG 1.020?

Hi! I just stumbled upon a find. I found 20 packets of Montrachet yeast from about 1994 in my Dad's old barn. I know it's a very loooooooooong shot, but I just have to try. I need all the advice I can get. I'm willing to nursemaid these to get them restarted. Temp control, special...

They probably grow them in small containers for sale. That way they can grow many more of them at once to meet demand. Nothing wrong with that: Your scoby will grow out to fill it's container nicely, starting with the surface area.

To filter the scoby out, just use a kitchen strainer or colander. Plastic is preferable since the acid in the K'Cha can degrade metal over time. For the nice medallion shape, just use a round vessel to ferment in! They will take whatever shape the surface of your tea is in.

It means progress is being made. Your patience is being rewarded. As for different appearances, these living creatures always try to adapt to their new surroundings. It's just evolution taking place before your eyes. They'll do what they need to do to perpetuate themselves, while we sit back...

Mold can be any color, depending on species. But if it's not fuzzy, then you're probably OK.

If it's fuzzy, it's mold. Just be sure it's fuzzy. Immature scobys can look pretty weird sometimes. If in doubt, remove it.

OK, it floats because of trapped gas under it. So, it really doesn't matter if it floats or not. If it's still sickly sweet, then it is not finished, as far as making K'Cha is concerned.

Too much liquid on a small scobey runs you the risk of contamination. Good K'cha does have a sweet and acidic taste. WHen you brew the tea, you should brew is insanely strong and put insane amounts of sugar in it. This should be a tea that no sane man will drink. THen the scoby has plenty of...

Cool! Grow that one.

Which one are you fermenting till December 11th?

So a sparkling "Adult Fruit Juice" sounds great to me.