Update on potentially ailing scoby's

[Guest guest]

At long last I'm able to deliver my report on the scoby's that I was

worried about developing mold that I added vinegar to 1/2 way through

the brew cycle (thanks for asking Marge!)

Shortly after I added the vinegar (I was really worried about mold, so I

poured in a lot--maybe almost 2 cups) suddenly the very thin unactive

Scoby's got going and in a short time formed the thickest mass to date.

The surface however looked wild--all bubbly and uneven levels--though I

think that is from all the construction that had been happening in the

adjoining room. I finally harvested, and the tea tasted just great,

though still sweet! It had been fermenting for over 2 weeks so I'm not

quite sure why still sweet. Interestingly, the 1st 2 thin layers of

scoby that had sunk from all the moving around and bumping got floated

back up to adjoin the top layer--I think the carbonation pushed it up

because there was fizz in this batch.

That's all!

Bridget

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