re: (small)mass production

[Guest guest]

" Using at least 10% of the finished KT as starter for the next batch

> and pouring some of it over the top of the SCOBY will go a long way

to

> prevent contamination of your fermenting Kombucha. "

In my 5 years of Kombucha experience I have never had mold either. It seems, as

has been mentioned frequently in the list posts, the acidity of the starter is

the key. I let mine ferment until it is quite sour before I bottle it. Since I

learned about the " scoby hotel " concept, I have added the last cup or two of

each batch to my hotel jar, then dip my starter out of that mixture. I've never

tested the PH but it is really sour! I use about 1 to 1-1/2 cups of starter to

3 to 3-1/2 quarts of tea. If your starter is not very sour it is probably a

good idea to add some vinegar to it.

Best Wishes,

in Texas