Just Brewed First Batch - Questions

[Guest guest]

I recently ordered a scoby from the Happy Herbalist folks - they are

so nice - and I waited seven days, then took out about half of the

gallon of KT. I added in 4 gallons of black tea with organic sugar to

the half gallon of starter, because I want to do continuous brewing

in my 5 gallon container. I am hoping this will be ok - I have mold

fear. My new baby scoby was spread out so much I had to tilt the

container to get anything out - it was like a big blanket o' culture.

I showed my best friend, and she jumped back in fear with her hand

over her heart. O_o I figure I will let it go for another week before

taking out the daily 10% - is this an ok amount to remove?

The tea tastes a bit unusual. Not bad, not especially good. There is

a kind of funny, sweetish thing going on. I can't put my finger on

it, but it reminds me of something. I think it is sour enough; I

bottled it with fresh lemon juice as flavoring to let it ferment a

little more just in case. Is this extra fermentation a good way to

get more bubbles? Does it need to be at room temp for the second

fermentation? I am very used to buying the Synergy kombuchas, as

well as the 100% raw types. Does anyone know how much ginger juice

one would use to get a similiar flavor to the gingerade? Would

switching to honey hurt(confuse? upset?) my cultures, which are used

to sugar?

Thanks in a advance for all advice .