Is it normal that every bottle of buch I make grows it's own scoby? My practice is:
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Make sweet black tea (with white sugar) and add to the dregs of the last batch in a half gallon glass jar
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Leave at 68 degrees F on the counter and taste every couple days until it's has the tartness we enjoy. 4 days is typical.
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Transfer to bottles and leave them out on the counter until they have fully carbonated, another 3-4 days is typical.
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Move the individual serving bottles to the refrigerator and store until consumed.
At some point during steps 3 and/or 4, every bottle forms it's own thin scoby that we have to avoid drinking.
Normal?
Submitted April 13, 2016 at 07:45PM by justinsayin http://ift.tt/1S6E1zW Kombucha
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