Wondering about the growing scoby

[Guest guest]

I was wondering if anybody much wiser and more experienced than I could

enlighten me with their scoby wisdom by telling me if my newly forming scoby is

doing all right because I'm just wondering about if there is enough liquid on

top like where the mama scoby is. It was just barely covered with sweet tea, the

brew, and I wondered then if the new scoby would form okay. Right now it seems

to be following all predictions of what new scobys do. I just don't know if

there is enough liquid for the new scoby.

Also, it has been 7 days now and nothing on top, just jello stuff, and a light

haze to the mama scoby, and I'm scared to death I hate to say to taste the brew.

I know I'm going to have to at some point. I mean

that's why I'm making it, right? But still, to look at the stuff.

Well, has anyone else felt this way, and again the scoby issue. I'm a

tad confused here, first timer.

[Guest guest]

It sounds like it is doing fine.

Your first batch may take a bit longer, so have patience.

I know, at first the whole kombucha process/appearance can be unsettling, but

push on and in time you will grow to love it. Go ahead and taste it now. It

may still be too sweet and not fermented enough, but taste anyway so that you

can come to recognize what your kombucha tastes like as it goes through its

various stages of fermentation.

-PattyT

>

> I was wondering if anybody much wiser and more experienced than I could

enlighten me with their scoby wisdom by telling me if my newly forming scoby is

doing all right...Also, it has been 7 days now and nothing on top, just jello

stuff, and a light haze to the mama scoby, and I'm scared to death I hate to say

to taste the brew...

[Guest guest]

In message <h4sis5+s0hieGroups> you wrote:

> I just don't know if there is enough liquid for the new scoby.

Hi, , if there's enough liquid for the old scoby, it'll also be enough

for the new one growing on top.

>

> Also, it has been 7 days now and nothing on top, just jello stuff,

> and a light haze to the mama scoby,

Yes, that 'light haze' sounds like the thin covering of a new scoby on top

of the old scoby. That sounds as it should be!

> I know I'm going to have to at some point.

LOL!! It's NOT cod liver oil, , it's something more akin to bubbly

apple juice or non-alcoholic cider

> Well, has anyone else felt this way, and again the scoby issue. I'm a

> tad confused here, first timer.

It's like with some mums, the maternal feeling isn't there immediately,

but can be nurtured until it blossoms.

Personally I was hooked from the moment my eyes alighted on my aunt's

Kombucha culture in a beautiful glass vase, looking like a little

glorified pancake, serenely floating on heavenly lake mystery.

I couldn't beg an offspring fast enough! ;-)

These days I have some real ogre scobys, which I try to hide from visitors

because it makes them gag ;-)

However, it is the ugliest scobys that seem to brew the most tasty KT!

I think it would also help you to read up on the origins of Kombucha,

history and how it has benefitted people. Positive input like that

can help you overcome the 'YUK'factor. It's all in the mind, really.

http://www.therpc.f9.co.uk/family/scobygrow/home.html

Wishing you a happy day,

Margret, kombuchafied to the eyeballs! ;-)

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