* Please note that this blog remains up as a resource. However, this blog is currently on hiatus until further notice. For more information, please read this blog post. Thank you and happy kombucha brewing, drinking, and SCOBY trading! Lots of love. ~Annabelle *

Tuesday, November 24, 2009

Day 3, Part 2 of Experiment 2: Cutting the Kombucha Mother

This is what my kombucha looked like after 3 days of brewing 6 cups of kombucha tea with a cut kombucha mother. The tea is brewing comfortably at around 73.4 - 75.2 degrees Fahrenheit.

Day 3

I have to admit that when I first saw the funny looking conglomeration forming at the surface, I was a little concerned that contamination may have occurred. But, these should just be the culture strands gathering to form a new mushroom at the surface, and the other fermentation vessel (below) that I brewed at the same time looks completely normal, so I don't think that the brew should have gotten contaminated.

To be continued!

Day 3 of brewing with a Whole SCOBY

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