Guest guest Posted April 5, 2008 Report Share Posted April 5, 2008 It's probably best to have it hidden. Some people I don't know dropped by unexpectedly today. Not only did my hair look like the calves had been sucking on it, which matched my EPO-stained shirt well, but I couldn't let them in the kitchen because of all the wierd looking and smelling things on the counter: kombucha, kefir, and soaked waffle batter! How can you explain that stuff to the uninitiated?? Smell is your first clue. You should start smelling something quite complex but pleasant. Don't leave it too long--that is a mistake many of us make. Once you have a very thin scoby on top (combine your scobies until you have something more substantial) and the tea no longer tastes sweet, you have kombucha. Here, where I have a good warm spot, my kombucha takes only about 4-5 days. Good luck :-)! Anita > > Ok, it's in the airing cupboard. We are all tiptoeing around it. I > feel a little as if I've adopted an exotic child. Given my ability to > kill plants at twenty paces, how would I know if it hadn't worked? > Presume there would be no scum at end of two-three days and no new scoby? > > In theory this could be TOm's favourite drink as it contains all his > favourite things - yeast, tea and sugar. Fingers crossed. > > Anita - thanks for the scoby. YOur description of its appearance was > both unsettling and accurate. Tee hee. > > > Steph x > Quote Link to comment Share on other sites More sharing options...
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