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Well to be honest I just keep with a basic initial brew and vary the teas. I'm working on adding guava pulp into my racking process. Cutting up tiny bits of muslin that I've bleached and hand rinsed and then filling with 1/8 tsp guava guts into 3 of the bottles........ Doing this bit by bit. I'm...

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In the past when I passed out bottles I've racked to my friend they have a little bit on the top after about a week or two. They always save it and add a little bit of vinegar and tea to it and it grows nice mother on the bottom of a wide and shallow Pyrex bakeware some of them use them then as...

Give your vinegar a head start with some apple cider vinegar not white distilled vinegar. I'm not sure the ratio but look it up within inoculation . Just like with some people they add previous juice to a new batch of kimchi or sauerkraut

Sorry I'm talking to my phone to type. Burnt my right hand in the process of making it today for a new batch. Totally forgot that the pot was still hot after pouring it into my brewing system. Maybe I should bring drinking more coffee

As long as you are using a glass container you are fine just make sure there is a way to keep the bottle closed when you are not drinking it. Some people even use plastic water bottles in the gallon size. They make sure that its refrigerated so it doesn't form a plug as quickly with a new scoby...

Oh hey just did some research. Don't use produce bands. They harbor parasites and mold. Use a fresh and brand new one for every batch. Also do not use fabric that is former clothing or is washed with other garments. Doing both provide perfect houses for bugs and bacteria looking for a nice swim...

Also remember initially it isn't vinegary

Always glad

Hey so to note brew is higher caffeine content than espresso of course with variation http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372

Just like canning garlic, even with high acid it takes a longer time to kill the botulism and penetrate the garlic vs other types of veggies to pickle

It's a very unique situation with botulism with kombucha

It's only a risk where mold grows. I thought it was scary too. I do a pH test every time.

BTW it was a light brew and type of roast

With 1 cup of brew and 3 tbs of 2% milk

Here we go! Tried to show the density of the 2% milk, SCOBY and final brew

Will post pics just a sec

Almost done! Pulled the SCOBY. Smells different and the brew is darker than when it started!!! Still a bit sweet but.... AMAZING

http://www.culturesforhealth.com/media/docs/Kombucha_eBook.pdf

http://www.wildfermentation.com/forum/