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  1. I love KT!! I was brewing it at home for a while, need to start my batches up again. When I was doing my initial homework on KT a few years ago I was under the impression to not add fruits/ginger/other (to add natural flavor) to the batch until you bottle the tea for the second fermentation. I thought that adding anything besides the tea and sugar disrupted the SCOBY from batch to batch? Any thoughts on that?

    Also, I’ve made my own SCOBY from just one bottle of GT’s Kombucha if ordering one or finding one from a friend isn’t convenient for someone that is always another option.

    Awesome post – fermenting is fun! 🙂

    1. I added fruit to the batch the first time I made it and it was totally fine, but since then I add it as-noted in the instructions… after I remove it from the jar with the SCOBY.

      1. The instructions don’t mention anything about removing the SCOBY….sorry to be lame but for a beginner like me it’s not quite intuitive. Do I do this before bottling? Before adding the fruit for a second fermentation? Thank you! Excited to try my first batch!

  2. I need to buy a scoby! I love fermenting (really, you should see my pantry at the moment, I’ve got 16 gallons of various things fermenting right this minute) and I think kombucha is the next logical step.

  3. A kombucha brewing starter kit is on my Christmas list! Is it crucial to use filtered water? Also, how much Kombucha do you drink/recommend after completing a 21DSD? I’m on day 9 right now and limiting myself to 8oz/day is difficult.

  4. My family (at least my children and I) love KT. We are so hooked on the plain KT that we don’t even flavor it very often. Way to go probiotics! 🙂 Thanks for sharing your recipe/method. I like seeing how others make theirs.

  5. Thank you so much for this informative article. I have been drinking Kombucha for about 5 or so years, almost daily. A few years back I decided to brew my own, this was pre fermenting and real food projects. I was pretty successful but due to the fact that I grew my own SCOBY it felt like a lot of work. If only I knew then what a lot of work food-wise meant! My husband and I have been making water kefir for the last 6 months but I so miss my kombucha (just not the $25/wk I was spending on it). I am ready to dive back into it and this article has moved the SCOBY off my Christmas wish list and into my shopping cart! Thank you.
    P.S. I am ordering from a big-box online retailer but if anyone knows of any SCOBYs in the southern NJ area, please let me know!

      1. Liz
        I was wondering if you could give me your opinion. I was looking into the water kefir grain before I found out about the Kombucha. I was just wondering which is better & which maybe easier to make for my 1st time in doing any of this. I can only invest in 1 thing at a time. I have been buying the Kombucha tea at the health food store & it’s so pricey.. $4.00 a bottle.. Thank you for any info..

  6. I wrote this comment of facebook, but I thought it might be better suited here. If sugar = bad and kombucha = good and kombucha requires sugar then I’m confused. Can you explain why sugar is good or ok in this instance?

    1. I’m going to guess it’s because of the fermentation process. Sugar is needed for fermentation to happen, but once it’s fermented there is little to no sugar content anymore.

    2. Here’s a good analogy. If you remember in your pre-paleo days, you always added sugar to any yeast bread, because the yeast fed on the sugar. It’s the same thing here. The organisms in the Scoby eat the sugar and produce the acid and gas that causes the fermentation process. Without the added sugar, the Scoby will die from starvation.

  7. I am waiting on a SCOBY to start making my own but I have a question. When you move the Kombucha to the 2nd fermentation to the 32 oz jars you do not put a SCOBY in correct? Just put any fruit puree and then a lid? Also, if I wanted to make more flavors could I divide it up among several smaller jars (like 16 oz) and put some fruit puree in that? Thank you so much for sharing this information!!! It is awesome! 🙂

    1. Holly, you are correct. You do not add flavors until the second fermentation. The scoby should not touch anything but the tea. (Don’t forget to save out some of the tea to keep your scoby in until you make your next batch!)

      I use a half gallon wide mouth jar(s) to make my tea, then move it to old Torani bottles with screw on lids. I get 5-750ml bottles out of the half gallon. I can flavor each one differently. Mason jar would work well and be easier to get the flavors and fruit into! I think I will try that this time 🙂

      Have fun!

          1. You definitely need a screw on cap for second fermentation! The carbonation can be very strong depending on the batch. I always burp them every day or two to relieve a little of the pressure. Within 3-4 days mine is extremely bubbly!

            Also: always hold the jar away from you when opening. I have heard of accidents happening with a lid popping someone in the face/eye due to the pressure that can build.

            🙂

          2. Thank you for this question & all of the replies. I’m currently waiting for my sc
            oby & other supplies I ordered to arrive to start making this, I’m very excited 🙂 I had the same question tho about what to do w/ the scoby, what to do with it & how to keep it for the next batches.

  8. I’ve tried Kombucha a few times, and liked it, but intimidated by doing it myself. This was a great post, thanks. Now…. to find me a scoby…

    1. Becky – where are you located? If in the Chicagoland area, I can give you one of mine. If interested, email me at [email protected]

  9. I have been making kombucha for several months now and love it. My husband made a dimmer switch extension cord (http://www.delcollo.us/icp/crockostat.html) for me that lets me set my jar of kombucha in a large crockpot filled with water that stays at a constant temperature of 75 degrees. Making the kombucha with puer tea, jasmine or oolong works really well.

    1. Sharon, I drink KT almost daily (as I sell it in my market), and my home brew daily as well. The KT is stronger and fizzier. I mix my homebrew with a little soda water (I have a soda streamer) or plain water, or just drink it straight. It’s a much milder taste and often easier to “introduce” someone to kombucha using it. I also drink my homebrew in a wine glass…it just makes me feel classy. 🙂

      1. Thanks! I think I will have to give it a try! I’m up for it but my husband loves Synergy KT and is a little afraid of homebrew 🙂

  10. If you can buy GT’s Kombucha you can start a batch from that. Just mix up your water, sugar, and tea mixture. Add the the bottle of GT’s (I use original) and let it grow. I try to buy bottles with an obvious scoby in the bottom.

    1. That’s how I started mine. I couldn’t get the scoby from a purchased starter kit to grow, but using the GT bottle of kombucha worked great.

  11. so you say this yields a gallon of tea, but then you list the ingredients as 64 oz of water and then say to only boil 32 oz? Am i reading this wrong? should it be boil a gallon (128 fl oz of water) with 8 tea bags and add 1 cup of sugar?

    1. you don’t have to boil the whole gallon to make the tea. i just boil 4 cups, add the tea and sugar. then when it cools down some, add the rest of the water to make 1 gallon.

      1. Correct. For the purposes of writing the recipe, it was sort of easier to have them just boil it all 😉 The less I have to explain, the better! But I actually boil my water in an electric kettle first, then put it in a pot with the tea over heat to fully boil – EVEN EASIER 🙂

        1. I am a little confused about this as well. So you brew the tea with 32 ounces of the water and then when you let it cool and add it to the glass gallon jar with the SCOBY for the first fermentation do you put another 32 ounces of filtered water or do you add enough water to make a gallon (which would be more than 32 ounces of water) or use no more water at all? Thanks so much!!!!! 🙂

          1. Seriously, just read what I wrote. Don’t let the million comments add more confusion 😉 It’s easier if you just follow the recipe. It’s a total of 64 ounces of water.

          2. Diane – the issue is the recipe is internally inconsistent. 64 oz is only half a gallon, yet you list the yield as “approximately one gallon”. So either you need more water or less yield 🙂

            For a single quart (I generally have several going at a time, staggered starts) I use: 3c water, 2 bags tea, 1/4c sugar, 1/2c starter tea. This, coupled with the SCOBY growth, fills the jar as full as it can realistically go, and keeps the starter tea fraction comfortably over the minimum 10% at launch.

            Quadrupling that would get me: 3qt water, 8 bags tea, 1c sugar, 1/2qt starter tea. The teabags and sugar are in line with your recommendations, so you can probably just add a third quart of water to your recipe, reiterate the need for sufficient volumes of starter tea (pH balancing to dissuade nasties from taking root, mostly) and call it done. With 3qt water, 1/2qt starter tea and the SCOBY, that gallon is going to be pretty full!

          3. Whoops, too far in the other direction for someone who is only using a 1-gal jar (lots of people use old pickle jars 🙂 A gallon of water will not fit in a gallon jar once you add the sugar, starter tea, and SCOBY. Reread my previous comment – 3 quarts is about right to leave enough room for the rest.

            I would basically say “make tea with one quart and add the other two later”. No need to boil more than a quart of water for the tea bags.

  12. I recently started brewing, trial and error took a while but now I have favorites for sure! Thanks for the tips. I have SCOBY babies that have no home. I live in Kenai AK. Anyone interested [email protected] 😉

  13. Diane,

    Love the blog!

    I am not that familiar with the Raw food culture, but I am curious why you call this Raw when the tea is boiled? I thought Raw had to be not heated over 115 degrees F?

    Ally

    1. The tea gets boiled, but the bacteria that is introduced is at room temperature and the “food” (drink) itself is raw. Boiling water doesn’t change it at all.

  14. Depending on where you live you should keep your ‘booch warm when its brewing. I live in the Pacific Northwest and I cannot get my booch to ferment with out a reptile heater under it. I read 76° is where is needs to be.

  15. Other recipes call some “starter tea” or a few ounces of kombucha to add in before fermentation..you didnt mention it Do you think it’s necessary?

    thx

    1. Give it away, use it in compost, or trash it if you must! Or, you can just keep it alive in 1/2-1cup of the liquid and add sugar now and then to keep feeding it.

  16. Anyone in Michigan with a Scoby? I’ve been buying GT’s brand for a while now but time to make my own as that stuff can send you broke!

    I’m in the Greater Detroit Area, specifically in the Oakland county area. If anyone around has a scoby I’d love to get one off you!

    1. Jimbos now carries a KT starter kit, complete with live SCOBY and bag of tea. They have 4 different favors at the Jimbos in Encinitas.

  17. I live in Indiana. Can scoby be shipped? Ohio shouldn’t be that far, but didn’t know about shipping.. Does anyone have water keifer grains?

  18. Good post – few missing points – you cannot just use herbal tea for kombucha. One or two batches maybe but the culture needs Camelia Sinesis – which is found in green, black or white tea
    also you can use liquid sweeteners such as molasses or honey – honey cannot be raw
    Kombucha should be brewed and stored away from light – but I would suggest covering the top with a cloth or something that does allow air in but not dust and fruit flies
    Also be sure to reserve some of your finished first batch of tea to start the next one…
    Hope this helps – I cover this in much more detail plus lots of other ferments in my cookbook.

    1. Thanks, Lisa, I’ll make sure I note not to use herbal tea. I have heard from many sources that liquid sweeteners won’t work, but I presume you’ve used them?

      I did recommend covering them or storing them in a cupboard (away from light), was that not clear from my post?

      I’ll add the note about keeping the SCOBY stored with the extra bit of tea for the next batch, as that’s what I do but it may not have been clear.

      Thanks again!

      1. Sure thing Diane. The sweeteners that I mention do work – cooked honey – that is key – and you did say covered away from light but I reread it and thought it was a bit unclear – I get these questions a lot – that’s why I have a dedicated chapter just on kombucha in my little book

        Another helpful tip is to boil half the water with sugar – than seep the tea – than add the rest of the room temp water to cool it quicker.
        But all water should be filtered – free of chlorine, etc..
        Next time you come by the bay area – email me and I’ll comp you some of my great Lisa’s Kombucha Tea Blend to try – all organic, a balance of green, white and black tea that makes delicious tea every time and keeps your scoby super healthy 🙂

        1. Yes, I do boil half of the water. I’ll edit the instructions to reflect that as a few people mentioned it. I actually boil it in a kettle quickly first which makes it even faster 🙂

    2. Lisa –

      Can you comment on “stored away from light”? I keep mine out of DIRECT sunlight, but it’s perfectly happy with multiple quarts brewing on the counter with ambient lighting. What would I expect to see changed if I found someplace dark?

      FWIW, I use unbleached coffee filters to cover the quarts. Just rubberband one on, write the start date and let it go!

      Also, you’re right – you cannot “just” use herbal tea for any significant period of time – but it works great in a blend. I’ve gotten in the habit, with my multi-quart batches, of trying an experimental quart in every round. If a quart fails somehow, no big deal. I’ll do two quarts that are each 50/50 black/green (haven’t tried white yet!) as my “staple” brew, and for the third quart I’ll try 1-2 bags of an herbal blend with a bag of green or black added to keep things happy.

      My favorites have been some of the Celestial Seasonings fruit blends – peach, raspberry, blueberry – even some of the Zingers. They all make a delicious primary ferment if you are sure to give it real tea too. Plus the SCOBYs come out dyed red or purple, which is just funny. I usually give those to the chickens…

      Most unique one I’ve tried to date? “Bengal Spice” with darjeeling. Totally drinkable, and totally out of left field with the cinnamon note prevalent. Not enough oil to affect things there, the baby was perfectly happy, but it was definitely a different flavor experience!

      1. Dave –
        Thanks for sharing your experiences 🙂
        Lactic acid bacteria (LAB) are fairly shy critters and thrive more out of UV light – it sounds like your set up is great but you might get more LABs going with more light blocked – I keep mine in a cupboard
        It’s more critical with anaerobic ferments like kefir and vegetables do block as much light as possible.
        I prefer to experiment with other teas/juices on the second ferment in order to keep my main scoby purer – I also need to keep many around for clients and workshops.

        1. There is a misconception about Kombucha that it is similar to Kefir in bacterial makeup. However, according to all the major experts including the “Godfather” Gunther Frank, Real Kombucha is an Acetobacter ferment and creates acetic acid as it’s primary component, unlike Kefir or Jun which are LAB ferments. The acetic acid is the signature sweet-and-sour apple-y bite of a true Kombucha that is similar to apple cider vinegar. Many commercial brands have hybrid bacterial components (for a variety of reasons – some of which are lab created/patented *ugh*) and that’s one reason for their “sweeter” complexion. It’s also why growing a SCOBY from store bought Kombucha with a lactobacillus supplement added (read your labels) results in poorer quality Kombucha than a pure Acetobacter Kombucha culture.

        2. Do the scoby’s multiply and become easy to separate (I’ve seen many people posting about sharing their scoby)? Can you remove parts of it once they grow large? Sorry for the silly questions, just trying to understand what to do with it once the kombucha is ready. Thanks!

  19. Question? I just commented to someone that I feel buzzed when I drink kombucha; why is this? I haven’t totally decided if its good for my system yet as I’ve had two different NPs tell me that it doesn’t test well on anyone. Jury is out as nothing else fermented sits well with my system. Here’s hoping.

    1. Nikki – a byproduct of fermentation is alcohol. (Remember, beer is also a fermented product.) Perhaps the batch you drank had a little more alcohol in it than others. If you are buying bottles of it, usually you’ll see a disclaimer on the label that states it may have a small amount of alcohol. Hope this helps.

  20. Any thoughts/tips on continuous brewing? I’m just starting to brew my own, but love the thought of always having some ready “on tap.”

  21. I am so excited!!! I bought two bottles of GT organic Raw Kombucha and I will attempt to produce my own Scoby!!! wish me luck 🙂 I bought two bottles just in case so I will try two grow two of them! I’ve never done this so will see what happens.
    Thank you very much Diane!

  22. I just learned about kombucha a few weeks ago. It was ginger flavoured and it was amazing. These are really great instructions, I’m excited to try making some!

  23. After adding the extra sugar for the fizz you say keep in dark, cool place. Do you mean refridgerate? How do I “keep” the scoby to use for a second batch?

  24. I tried kombucha after hearing you rave about it on the podcast Diane, so yummy! I started brewing my own a few months ago using some kombucha I purchased as a starter – don’t remember what brand. My scoby was pretty thin and delicate for the first couple batches, but its nice and thick now. Raspberry is my favourite flavour, though I can’t convince my husband to try any… I think the scoby scares him a bit!

    PS. I bought your book, and after hearing about it my MIL bought a copy as well. Love it!

  25. Perfect timing! I have been making kombucha for a while and the results have been OK. I still like GTs a lot better, but I haven’t been brewing mine like this recipe. I will be trying this today. Thanks.

  26. Does it stink when it’s fermenting? I want to do this, but I live in a pretty small apartment. My husband has already been pretty patient with all my various “science experiments”. Don’t want to send him over the edge! lol 🙂

  27. Thanks for posting this!! Can’t wait to make my own Kombucha…finally!! I didn’t realize you could make it form GT’s Kombucha but that’s what I’m going to do.

  28. Have you noticed the kombucha reacting to the mason jar lids? When I bottled mine in mason jars it reacted and had a black liquid around the rim of the jar, as well as a slightly metallic taste. Now I just bottle in kombucha bottles from the store!

  29. So I bought some Synergy Kombucha a couple weeks ago and finally have opened it. Am I supposed to drink the stuff at the bottom of it? It is intimidating me to drink the stuff!

  30. Does home-brewed Kombucha have caffeine?
    I occasionally enjoy GT’s Kombucha and the ingredient list says, Kombucha+whatever flavor I’m enjoying. Every homemade kombucha recipe I see says to make it from black or green tea. I’m really sensitive to caffeine so I’m wondering how much caffeine remains after the fermentation in homemade Kombucha, and if GT’s kombucha isn’t brewed from tea, how do you make it that way?

  31. I’ve brewed bootch on and off for a long time, and have done some good kraut and kimchee. My question/problem is
    That I live in a little place now, and am wondering if I have them going in the same cabinet some weird fermentation cross contamination could happen. I just started some kombucha and want to get to making kraut soon. Thanks! Oh, and crystallized ginger is great for a secondary fermentation!

  32. Yay! It lived on! I have a million- I could stand to get rid of some more SCOBYs. Wish I knew more people who drank it local to me. They could have one and get started with this fantastic probiotic goodness!!

    1. Hi Wendy! Where are you in North Carolina? I’m in the Raleigh area and I need a SCOBY and I’m not sure how to find one. And like you, I’m looking for people in my area interested in this kind of thing 🙂

  33. Diane, in regard to the fruit puree- do you just puree the fruit by itself, or add lemon juice? I know it’s common to add lemon juice to purees, but I wasn’t sure if it’s necessary in this case.

  34. ok, did the second fermentation and am drinking them now. quick question though. after adding a little bit of sugar for fizz it appears that a thin SCOBY film has developed in the mason jars. is that drinkablenote, this is not the main scoby that gets removed after the first fermentation.

  35. Just found your site – I love it! Kombucha goes really quickly in our house – my kids love it. I’ve started making lavender kombucha, which was a huge hit. I’m going to try some of your variations. Thanks!

  36. Hi! I bought some GT kombucha last night and drank it before bed. It was super sweet but I didn’t worry because the bottle said only 4g sugar. But then I couldn’t sleep due to a racing heart and brain. Plus felt a little buzzed. Afterwards felt nauseous and wanted red meat- like a major sugar low. Is that possible? I was going to make my own but now I’m not sure what I should do.

    1. Brittany,

      I’m not sure the ingredients and sugar content are all that accurate on the GTs – but you definitely have more control over home brew – I do sometimes have problems with reactions to GTs but not too the tangy sour brew I make.

      Once thing to note is that Kombucha is an acetic acid ferment mostly so the content of Lactic acid bacillus they have listed is likely wrong or is added as an additional ingredient – also they are using cane sugar and tea to brew – so depending on how long they leave the primary ferment stage go – there may be more caffeine in theirs than you can tolerate….

      I would advise to always start slow – just an ounce or two when adding a ferment to see how you do….
      Lisa of Lisa’s Counter Culture

  37. Quick Question!

    What quality of jars are best for the gallon (beginning) process? Since they will not require tight fitting lids, does the size of the mouth make a difference (is wide better?) I plan to break it up into mason jars to cover and expiriment with flavor, so the gallon jar will never need to be sealed. Just trying to save money… any advice is appreciated!

  38. for the second fermentation do you keep the scoby in the jar or you just strain out the liquid alone without the scoby into smaller mason jars?

  39. I am excited to try this, I just got my scoby. I wanted to experiment with chia seeds. Any idea when I should add them in the process?

    Thanks!

    1. I would think after the brewing process and you have transferred the KT to bottles/jars. Definitely don’t add them to the main brew!

      1. I am on my 4th batch now, and have mastered the Black Chia recipe. I just add the Chia seeds after 2nd fermentation before I bottle and refrigerate I use some of the komburcha to soak seeds (still working how many tbl make the perfect bottle) and then add all back to bottle. Good stuff!

  40. Hi Diane,
    I was wondering if keeping fruit or anything else in kombucha for the 7 days (second fermentation) at room temperature poses any dangers. Wouldn’t the “stuff” inside kombucha go moldy? I would imagine that the acidity will keep the bad bacteria in check to some extent but what about if the kombucha is on a sweeter side?
    Thank you.

  41. Hi! Thank you so much for posting this! I am getting prepared to start my very first batch of kombucha (just need to get scoby from a friend) and was curious how many 32oz bottles you kept on hand for the 2nd fermentation? I want to make sure I have enough to bottle things up when the 1st fermentation completes.

    Thanks!

  42. I’ve been brewing kombucha for a few months and just discovered how to add ginger flavoring: after the first fermentation, remove the scoby and re-bottle into smaller bottles (32oz. work for me). Then I add a tablespoon or so of dried, organic ginger pieces to each 32oz. bottle (they are available in the bulk spice section of my local co-op – not ground ginger, but little chunks), tightly cap the bottles and let them sit on the counter for a couple of days. During this time, some carbonation will occur (a good thing!) so check daily after the first day or two – if it’s a bit bubbly then I refrigerate it. I’ve been warned that if you let it sit out too long it can actually kind of explode! (a very bad thing). Prior to refrigerating I strain out the ginger and re-bottle the kombucha. It is very fresh tasting, kind of spicy, and tastes much like the expensive GT’s brand from Whole Foods.

  43. I just made my first batch this weekend! It’s still fermenting! I’m just wondering about the second fermentation. Do I have to do a second fermentation if I don’t really care about the fiziness? Or can I just bottle it and refrigerate? And do I have to ferment once I add the fruit juice or can I just add some fruit juice to my container and add the kombucha and refrigerate?
    Oh so many questions! Thank you!!

      1. Just a bit confused with the second fermentation and adding fruit/purees. Your picture shows the fruit under the scoby. I have a plain batch that is ready to go to a second fermentation and/or add some fruit. So do I just pour it into the mason jars with the fruit, cap them and then let them go for a week? Or do I add the berries to a larger batch and place the scoby on top? I also want the fizz! 🙂

  44. I am making my very first batch of kombucha right now. I have mason jars I plan on storing my kombucha in when it’s ready. When reading about the storage I read they have to be sealed with a plastic lid. Do you use the metal lid?

  45. Hi, quick question…about how long does it typically take people to adjust to drinking kombucha? Since I started having 4-8oz of this homemade kombucha everyday I’ve noticed a very thick white coating on the back of my tongue and a huge bloated stomach . Kombucha is the only new things I’ve added over the past week to my paleo diet . Do you think it’s my body detoxing? Should I keep drinking it? Thanks in advance!

    1. I actually think quite the opposite- you may have a candida overgrowth and the kombucha may be feeding it. I’d stop drinking it and consider looking into a candida-cleanse type of diet. My 21-day sugar detox can help tons as it aligns closely with many candida-cleanse diets, but it isn’t specifically for that purpose (doesn’t have additional detox supplements for the die-off, etc). White “thrush” on the tongue is often a sign of a sugar overload or fungal overgrowth. Don’t freak out, it’s super common!!!

      1. Thank you so much for the quick response. I’ll try not to worry and I’ll look into the sugar detox. Although I really eat barely any sugar. Only about 1/2 a sweet potato a day and maybe 1 serving of fruit….

  46. i accidentally doubled the amount of sugar in my last batch its been about 4 days and i just realized that.. should i just let it ferment double the time so it can eat it all without being too sweet? Also is there any negative effects from me doing that? thanks!

  47. How do you store the SCOBY between uses? How does it grow bigger so you have some to give away? Do you cut it in half to give some away?

    1. You can store your scoby in a jar with some starter tea in the pantry. Each time you make a brew, you will have a new scoby that forms on top. So you will have two scoby’s with each brew.

  48. Hi. Is kombucha alcoholic. If it is is there anyway to make it non alcoholic . I want to try this drink but can’t find straight answer. Pls hel

    1. It is alcoholic but the levels are so low that it is actually a healthy and safe brew to drink while pregnant. I love Kombucha and I love beer so it has been my go-to for the fizzy-vinegar-alcohol taste as well as the probiotics, energy and vitamins it offers while pregnant… I looked it up, it is safe.

      If you can’t have alcohol for religious or personal reasons or are a recovering alcoholic, I would look at the content. It is mainly made to be more like vinegar than alcohol, it doesn’t taste like beer or cider… so just check the percentages or ferment for less time, I would guess, if you are making this that way the alcohol levels are lower. The sugar is what helps the fermentation process, is what I heard…

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  54. My mom is making her own vinegar and has huge “mothers” AKA Scoby’s… I am wondering if I can use the vinegar “mother” to make my Kombucha. Also is a scoby that is the size of a chocolate chip cookie a good size to work with for 1-2 gallons? I know it grows as it ferments but would I need to wait closer to 14 days with the first round of fermentation? I am sending this to my mom too… I figure that after I make this first batch and the scobys grow, I can make even more. Eventually, if I could make a batch of 30 20-30 oz. kombuchas, there should be enough for me and my man to share:)

  55. I will take some… I am in California… [email protected]

  56. And this seals it from over-fermenting into higher alcohol-content? What if I make so much of it that it lasts me all month?

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