My kombucha is coming along nicely. Above are pictures: the baby SCOBY is forming on top of the tea (if you look closely you can see the mother SCOBY sort of suspended sideways just below the baby) and a view of how my kombucha sits on the counter with it's cover. I've been calling the jar "the Arab"...
Some might think that I have mold forming on the surface; this is, in fact, NOT mold, it is the baby forming.
When I place my nose close to the top of the jar, I can smell a winy-sweet smell, like when you make wine. This tells me the kombucha is doing well and has started to ferment. Yay!
In 3 more days I will test the flavour. I have posted ads on the freecycle and such groups asking for some empty Grolsch bottles so I can do a secondary fermentation, with ginger, lemon, and other flavourings.
I have had people ask me for babies so they can start their own. I will have to wait a while before the SCOBY will be sturdy enough to separate. I will be doing the continuous brew method, so I will allow the SCOBY to get up to an inch thick before dividing it (unless it appears it wants to divide).
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