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> what does " scoby " mean ... where does it come from?

Back in 95 we were looking for a name to distinguish the growth from the

liquid. Guenther 's book had described the ferment as a symbiotic

culture of yeast and bacteria. I switch the last couple of words around and

suggested we come up with a name like SCOBY (for Symbiotic Culture Of

Bacteria and Yeast). I was hoping to inspire some other better names but

instead the group clung to it and Colleen , then List owner, had it

registered as an official acronym.

Anybody remember where she registered it? Just curious.

> why does the mother sink sometimes?

Moms that float have more trapped bubbles in the SCOBY indicating strong

yeast activity.

> Is the tea too warm?

The tea should feel cool to the touch before adding the culture and starter.

- Len

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