Thanks, George. What sat on the counter for 3 or 4 years? SCOBYs or your jar of kombucha or both? If you have time, can you explain your process. I'm very interested in how you make yours. I've only been making it for a few months.

My two jars of kombucha had very thick SCOBYs that didn't pull apart easily. My jar of extra SCOBYs was completely full. It's like they kept on reproducing. I pulled off 2 thin pieces and put the rest in the compost pile.

One of my issues is finding a clean place to store my jars. I've read things on how they shouldn't be stored near plants, trash, pets. That pretty much leaves very little space. I had them stored in the 3rd bedroom, which was working fine until we got the baby chicks. The baby chicks are also in the 3rd bedroom. You know how much dust chickens make. So, I was worried that my kombucha would be ruined. BUT, it all looked healthy. I didn't see any mold at all. The tea was bitter/sour, which doesn't surprise me. It does get more so the longer it sits. I like it slightly sweeter. I threw everything to the compost except those two SCOBY pieces and a bit of the kombucha. I saved those to start 2 new jars.

What do you do with your extra SCOBYs? Did you ever put them in the garden?

Thanks again.

I would buy one from you if you are anywhere near Edmond.

Harriett, I'm in Norman. My sister lives in Edmond. Currently, I have no extra SCOBYs because I put them all in the compost. BUT, I will have extras once this ferment finishes up. I would love to give you a SCOBY. You certainly don't need to pay for one. I will be happy to bring you one once they are ready. Probably in a week or so.

That would be wonderful! I'm not in a hurry, so that's not a problem. Just let me know when. Thanks!

I've been drinking Kombucha my entire pregnancy.. I never mentioned it to my OB. I wonder if that's a big deal? Oh well. Too late now. I'm scared to make it. Something about having "a mother" sitting in a bowl somewhere makes me not want to do it Lol my sisters make their own and my neighbor. Maybe I'll try it sometime..

Okay, Harriett! Will do.

Alexis (right?), kombucha has trace amounts of alcohol, but it's not enough that people under 21 can't buy it, so the amounts must be very low. You should try making it. It's a lot of fun. Of course, I'm sure you are very busy now and will be even busier when Baby 2 is born. Do you get your Kombucha from your sisters? Or buy it at the store? Do you know if your sisters and neighbor do a second ferment with flavorings? What do they do with their extra SCOBYs? Oh, I read somewhere that SCOBYs placed on skin can help prevent stretch marks during pregnancy. LOL. That sorta creeps me out, but maybe it's worth it.

HJ, I have tried my neighbor's blackberry "Bucha" (as my 20 month old calls it lol), and it's very good! Not sure if its a second ferment, i simply dont know about the process well enough but I can ask her. She's 70, but just started fermenting last year I think! She's seriously the coolest lady ever. She has a big bowl of multiple scobys i think.. they are probably 8" across? She's offered me some, but I'm reluctant ha. Can't really explain why lol I just buy mine for the time being. Holy Kombucha is my family's favorite but we buy the Synergy brand too since they have cases of it at Sam's.

Alexis

It's hard to know what to do with the extra SCOBYs, Alexis. They are slightly creepy and seem to have an intelligence. LOL. But, I've gotten over it and put them in the compost now. Some people chop them up and feed them to their chickens. I just bottled mine for their second ferment (with flavoring added) yesterday and saved a SCOBY for Harriett. Is anyone friends with her on FB? I need to let her know.

I responded to your message on Houzz.

Harriett. I should have typed out instructions to give to you when I dropped off your baby SCOBY. lol

But here is my method:

1. Boil 4 cups of non-fluoridated water

2. Add two organic tea bags (the larger ones. I use Paul Newman's) and let steep for 7 minutes or so.

3. Remove tea bags and stir in one cup of organic sugar. No sugar substitutes.

4. Cool to room temperature (Don't add the SCOBY to warm or hot tea. Sometimes I'll make the sweet tea before bed, cover, and finish the process in the morning)

5. Add 6 cups of non fluoridated water

6. Add SCOBY and starter Kombucha. (I added a cup of starter with your SCOBY)

7. Ferment for a week or two.

8. Pour into individual bottles for a second ferment. Here's where you can add flavorings: fruit, crystallized ginger, juice.

9. Store individual bottles for 3 to 5 days.

10. Strain the bottles and pour strained liquid into clean bottles.

11. Store in refrigerator to stop ferment

There's a lot of different ways. This is just how I do mine. Tons of blogs and videos, etc. that you can look at.

:)

Thanks a bunch - can't wait to taste the first batch!

Harriett, I forgot to list a couple of things:

Once the tea is cooled, pour into a large glass jar.

And then once the SCOBY and everything is in, cover with a breathable cloth and secure with a rubber band.

Anyway, keep us updated on your process!

The first batch turned out great - I've almost drank it all. So I've started 2nd batch. Is it ok to leave the old SCOBY in with the new one? They were kinda grown together.

I think so. In my second batch, my SCOBY sunk and a new one grew on top. It's been that way ever since. BUT my first batch was like yours, the new SCOBY was sorta stuck to the old one.

I'm glad your kombucha turned out! Did you do any flavors?

No, what have you done before?

When I do the second fermenting in the individual bottles, I add crystallized ginger, a couple of tablespoons of juice, or fruit. Or sometimes all three, depending what I have on hand. Almost always the ginger though.