Question
I am having a difficult time telling when my kombucha have multiplied properly. I have only made it twice (the 3rd one might be done today). The first time, I think it was more obvious than the 2nd. I could peel them apart from each other. Is this right- do they stick to each other and you pull them apart? The 2nd time, I don’t think I let it go long enough, because it still tasted like tea and I only had a very thin one on top of the old one. Was the 2nd one just not formed completely yet?

Also, what do you do with them? I haven’t offered any up yet, because I am still unsure about how they are multiplying. I have been saving the new and discarding the old each time. Is this okay?

The first time I made it, I kept forgetting to check on it and it went about 15 days, but the kids loved it. They thought it was like kiddie champaigne. The 2nd time, it was more like tea- I think it went for 8 or 9 days- my son liked it because he likes tea but my daughter didn’t. This time I will taste it first!

Answer
Kombucha is tart/sour. That’s all there is too it. At one week a lot of the
sugar is still in it so it is sweeter. At 10-14 days most of the sugar is
consumed. When you choose to drink it is totally up to you. When I sell a SCOBY,
I tell my customers to start tasting the kombucha on day five. When it reaches
the point that they like it, I tell them to bottle it with a flavoring if they
want to, or to drink it as is. There will be no fizz until the brew is put into
a sealed jar unless the SCOBY completely covered the brew and was trapped so
that the edges could not allow the carbonation to escape.

Personally, for both the taste and the anti-inflammatory properties, I do add
tart cherry juice concentate to mine and do a second brew of several days. The
juice provides the needed sugar for the yeast to produce the “champagne” fizz.
If you do not want to add juice, one or two tsp. of additional sugar at this
point will do the trick. At this point, any kind will do. Also, after a few days
the flavors of the bucha and the juice meld into something very different than
the taste when first combined. I find it much more pleasing.

I keep my Kombucha on top of my refrigerator. I have the space and the warmth
from the fridge keeps my brews at a constant temp. In the hotter months it does
brew a little faster but usually I do a consistent 14 day brew. I keep two
gallon jars going at all times that are one week apart from eachother.

Hope this clears up some questions. You can always e-mail me if you need to at
shewalkswithgod@…

Catherine, A DNT Moddie somwhere in S.E. Mi.

The vinegar taste is what it should be. If you want it sweeter then you will
have to take it up sooner or like Catherine and some of the others add cherry
juice concentrate, etc. when you bottle it. You can also stir it into your
glass of kombucha.