[OK]Kombucha strains/ WAS Re: new to this, no bubbles

[Guest guest]

Well, I did some more research and found a site on fungi that taught

me it isn't a mushroom at all. Most of you KT Ol'timers probably

already knew that, but I was surprised!

Anyway, I think the problem is that the person who gave it to me never

bottles hers. She just leaves it to ferment indefinitely. That is

why it tastes so HoRriD. I am going to leave a very small amt of the

original tea with the mother and just keep rebrewing until I get a

more " young " sample...if that makes sense.

Could someone clarify for me? When I make the new batch, leave it

undisturbed for 5-7 days and then strain and bottle almost to top of

capped glass jar? Then use small amt of that mixture with mother when

I add new brewed tea and sugar? Continue process until it tastes

better? Will it hurt to never pull off babies?

Thanks so MUCH! You all Rock.