My kombucha has been left alone for a while ever since Gwen became ill. While I did remove most of the vinegar and added fresh sweet tea, but this caused the yeast to build up. I figured it was time to completely clean 2/4 of the containers and let it rebrew. Below is my scoby hotel before cleaning.
While cleaning my scoby hotel. I have quite a few scobies!
Completely cleaned and in fresh sweet tea.
Below is my 2 gallon "mothership" kombucha continuous brew container after I removed my mothership scoby and scrubbed out the container.
My mothership scoby after being cleaned and placed in fresh sweet tea. This scoby is my largest and pride and joy. I will be checking this brew in a week to see if it is ready for 2nd fermentation. When you have such a large scoby, your kombucha brews much faster.
Here is my mothership scoby below. This scoby has been growing continuously for about 8 months.
Below is my current kombucha set up. From left to right: oolong tea kombucha, rooibos/black tea kombucha and my basic black tea kombucha. My scoby hotel is on the second level.
And I am currently growing a few more smaller scobies to sell in my Etsy shop to help towards Lincs service dog equipment.
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