Guest guest Posted April 19, 2012 Report Share Posted April 19, 2012 Hi everyone! I'm so excited about Kombucha~ I made it years ago, but at one point left it too long, and thought it was 'ruined' and composted it. I wish I knew then about storing them to take a break! So recently I read about it on one of the many forums I frequent, and was able to find one from a friend. I started it in my 1 gallon pitcher, then as I read more, switched it to a continuous flow system from a 2.5g mason jar with spigot I got at Cost Plus for $14. (I put a link in the container file for it) But before I found it from a friend, I had bought a small one from ebay. It was tiny, but very healthy! So it's in the gallon pitcher brewing as well. Then I had such cravings, I bought a raw GT bottle of brew, and left the baby scoby and some tea, and added a mug full of brewed tea and sugar to see if that will start another! Is there a difference in taste/effect from different cultures? Luckily I compost and vermicompost, since I'm sure to have lots of extras at the rate I'm going! Happy to be here, Quote Link to comment Share on other sites More sharing options...
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