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Hello. I've tried the scoby hotel for about a bit more than month. I've put one scoby in there, along with two cups of the current batch at that time. Now that I open it up I find five scobies, of different shades and colors. See below. The thick one at the upper left was the one on top...

Hello, Thanks for the help so far. I'm now trying to pause the 'production' to try out the scoby hotel function. I've taken two cups of the latest batch and put the scoby in it, in a smallish jar closed by a lid. I thought it can't go wrong doing it that way. I did not add any sugar, any...

Hello, I'm rather new to brewing kombucha and have made so far a few batches, all with second fermentation (apples and ginger). I'm totally sold. It tastes so good. Are SCOBIES everlasting ? How to tell if it's still going good ? Is there a way to gauge how well it does, how potent it is...

Hello all. I'm new to kombucha making although I did other fermentation such as koji, amazaké, miso, kvass, shoyu, natto, jiuniang. I did maybe 4 batches of kombucha so far and early on adopted a second fermentation, with apple and ginger pieces (plus more sugar) left at room temp for a week...