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.
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/