Holey cow, if i had known i could get my own SCOBY from the kambucha i get a the stoer i would have done this ages ago! Ok im going to go get some in the morning....!
post #441 of 486
3/31/09 at 4:23am
Good info! I've read the whole conversation so far and looks like I have a ways to go!
Does anyone on here use a continuous brewing system so you never have to remove your Scoby? I'm wondering if anyone has done it and likes it better that way?
I tried my first bottle of Kombucha tea about a week ago and started brewing my own batch 4 days ago. Yes I'm THAT hooked on it already.
Day 4 and although my Scoby is way too big for its container its floating sideways and my baby Scoby is formed on top. They're both looking healthy and thriving.
Well I'll save my continuous brewing questions until I find out if some one does it!!!
Here's the one I just ordered:
You have constant tea ready to go, never have to remove the scoby, don't have to clean out jars etc etc etc Sounds good to me!!!
Well I'll keep reading now.
I know my answer may be here already but can anyone tell me how long it takes to get the scoby thick. I was given a scoby in a jar at a raw cooking class. The culture was very thin but I have been very successful making three fizzy ginger and black tea batches. My scoby is still very thin like is was in the beginning only wider because I put it in a huge jar. If I just leave it will it get thicker? How long do I leave it? I have been bottling my batches after 12 days. I would appreciate any advice.
If left undisturbed (so the scoby doesn't separate from the top of the jar) it will continue to grow. It generally takes about 2 weeks for them to be about 1/4 inch thick and so on. By 30 days, they are generally very thick. At 12 days they are still quite thin--they are still very much scobies and will work just fine for culturing, but they are thin.
The other thing that might happen is often the baby scoby will attach/fuse to the mother basically giving you a thicker scoby.