It has been a while since my first post about Kombucha. My first Scoby Mama was born Jan 12, 2013. She is a little soft and rubbery but I think she came out beautifully. I left my Scoby to grow for about 2 weeks. A Scoby is supposed to be ready when it is about 1/4 inches thick. I monitored the temperature to be between 75 Degrees and 80 Degrees. I also checked the pH of the Kombucha and it was at pH 3 which is perfect.
When my Scoby got to 1/4 inch this, I prepared a new batch of sweet tea with the following recipe:
3 quarts water – 12 cups water (filtered Brita water)
1 cup sugar – using refined sugar
6 tea bags – orange pekoe tea
1 cup kombucha starter liquid from last batch (This helps to kick start the fermentation)
My Scoby Mama sunk when I brought her to the kitchen. Notice that the batch of sweet tea is clear and dark brown, while the matured Kombucha is murkier. There was lots of floating chunks in the liquid. Before you put your Scoby into the new liquid make sure the liquid to cool!
When I first felt the Scoby I expected it to be slimy but it feels rubbery and a little spongy. The top of the Scoby was a nice pale tan color. The bottom of the Scoby is covered in brown goo. This goo is the yeast.
I tried to place the Scoby Mama gently into the new jar. I have seen plenty of pictures online and the Scoby is supposed to float.
At first the Scoby stayed afloat but when I moved the jar to its location the Scoby sank. 😦 I wasn’t worried though because I read that this sometimes happens. I hope I will grow a Scoby that floats.
The liquid from my initial batch tasted and smelled tangy. It was pretty good but it wasn’t very bubbly. We even made a yummy smoothie with the liquid. I hope the rest of my batches will start tasting better. Since the birth of my first Scoby I have made my first batch of Kombucha and have grown a new Scoby, but this story will have to wait until next time.
Check out other recipes on our blog https://eatitnoworeatitlater.com/recipe-list/
EAT it NOW or EAT it LATER 
Flavor will develop as you go along. I’ve found my best flavor combination comes with a mixture of equal parts green and black teas. Use a straw to taste your brew each day and drink it when it tastes best to you. 🙂 You can also do a secondary fermentation step where you add fruit, juice, and/or other flavorings plus more sugar which is where you get the real fizziness. 🙂
Thanks for the advice. I might try a mixture of green tea and black tea next time.
Also the second fermentation sounds yummy!
It is seriously the way to end up with delicious kombucha that you will reach for instead of a soda. 😉
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Thanks Elvia. I do love my Kombucha and did a lot of research before starting this project.
At this time it looks like Expression Engine is the preferred blogging platform
available right now. (from what I’ve read) Is that what you’re using on your blog?
No we are using WordPress. It has everything we need so far.
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