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Anyone have issues with the acidity of the tea and their teeth? I feel like I may be loosing Enamel on my teeth. They are cold sensitive and not as bright. I drink about 16 oz of very tart tea a day and have been doing that for 6 months. Makes sense right?

can I use this to ferment? It has a lid but it just sets on top. Couldnt that keep contaminants out and also let the built up pressure excape? Also is anyone using a container with a screw on top and a one way valve? http://www.target.com/p/anchor-heritage-glass-jar-1-gallon/-/A-15295209

I make 1.5 gal at a time. I use 5 bags of black tea and 5 bags of oolong tea. I use 1.5 cups of organic sugar. I do the initial ferment for 1 week, then bottle it and add POM juice and ferment for an additional 3 days. I use 16 oz mason jars. Recipes. For the 2nd fermentation, I have tried...

I make a batch of tea and I let it ferment too long. It was very tart. I decide I am just going to throw it out. I pour the 1.5 gal batch down the sink. The next day my sewer line is clogged. What is the chance that the KT bacteria ate and loosened up the gunk in the pipes and caused...

What do you do with the SCOBY that forms during the 2nd fermentation? Scoop it out? Drink it? Does any one eat the full mature SCOBY? Like if you trim it down, eating the pieces? I remember people eating the water Keifer.

1. I am unclear what the scoby does for me. The cup of my last kombucha tea will culture my new batch with out the scoby. What does the scoby do for me? 2. What does using black tea, or any tea do for me? it will culture with just water? 3. Does anyone add live probotics supplements...