Newbie with some questions...

[Guest guest]

Hi all -

I obtained a scoby from a local source, but she admitted that it had been

sitting on a counter with some kombucha for some time. It was partially

submerged when I picked it up and smelled of very strong " buch " . So I brewed up

my first batch and it took about a week, but it didn't have any carbonation upon

tasting and very little after second ferment - even with added fruit. There is

also no " baby " being grown? What I ended up with was a few floating patches

that were so delicate they dissipated when a finger even touched them. So do

you think my scoby is compromised even though it produced kombucha? I live in

Austin and surprisingly have had a very difficult time finding a reliable source

of a healthy scoby. Any info would be greatly appreciated!

Best-

Clare