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Kombucha Always Brewing Method


always brewing kombucha

Continuous Brew Kombucha

Kombucha is growing in popularity and for good reason. The detoxifying  power of kombucha is enormous.  It has been recognized for its ability to counteract liver cell toxicity. As you drink kombucha, you will notice a flushing of toxins from your body as it filters toxins through the kidneys and the bowels. It purges you of heavy metals, plastics, and all manner of toxic elements that the body needs to rid from itself. It improves digestion, boosts the immune system, and it makes you feel terrific –  which why I drink it every day. It is also great for weight loss and also for clearing up skin issues. The founder of one of the biggest kombucha companies started his business after it helped his mom recover from cancer.

Try A different method

Flaxseed Kefir

You will love kombucha, especially if you are addicted to things like diet sodas or pop. It helped me get off of these unhealthy beverages once and for all and I have never looked back. I even wrote a blog about it, Kombucha – Healing My Addiction

The continuous brew method is one of the easiest ways to make kombucha on a regular basis. This method involves removing only some of the liquid each time it is harvested and replacing with the same amount of freshly brewed sweetened tea. You will find you will have less issues with mold because you will be keeping your brew at a lower pH the whole time it is fermenting.

Ferments Faster!

The larger amount of starter culture will help your kombucha ferment faster – sometimes as quickly as 24 hours. It will brew so well that you might not even need a heating element (such as a heating strip) to keep it warm. This allows you to create a thicker SCOBY (Symbiotic Colony Of Bacteria and Yeast). Also, this will create a lot of health benefits because the good bacteria and yeasts will develop and thrive as they have a continuous supply of food and a large amount of starter culture to help them remain stable. Let’s get started!

Kombucha Always Brewing Method
This is a different method of making large amounts of kombucha. This will make 6 quarts, or 1.5 gallons, of kombucha. You can double the recipe or reduce everything by half if you want more or less. You'll need a brew vessel and it should hold between 1 and 5 gallons and be made of porcelain, glass, or ceramic with a non-lead glaze. Your vessel or pot should have a plastic spigot located near the bottom of the container so kombucha can be drawn off without disturbing the contents at the top of the container. Do not use a spigot that is made of metal. (The spigot in the picture is plastic with a decorative acrylic finish on the outside.) ~Donna
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Servings: gallons
  1. Boil 6 quarts of purified water.
  2. Add 2 cups sugar to water when a rolling boil is reached. Stir with a spoon until sugar is dissolved completely.
  3. Turn off heat and add your tea bags or loose tea.
  4. Steep 10-15 minutes, then remove tea leaves or bags. Let tea cool.
  5. Pour cooled tea into your brewing vessel (porcelain, glass, or non-lead glazed ceramic).
  6. Add your Kombucha SCOBY, placing it so that the smooth shiny surface faces up. Add 2 cups of fermented Kombucha Tea from a previous batch.
  7. Place a cloth over the opening of the jar and secure with a rubber band. This keeps dust, mold, spores, and vinegar flies out of the fermenting tea.
  8. Allow to sit undisturbed in a well ventilated and darkened place, away from direct sunlight (temp. 65-90 degrees F.) for 6 – 15 days.
  9. To make sure the tea is ready to harvest, pour off a couple of ounces for a taste test. *Taste Test: A taste test on a batch of Kombucha Tea may taste -not sweet, or overly sour and similar to a tart sparkling apple cider. If it tastes like vinegar it is over fermented.
  10. When it is done, draw off up to 25% of the kombucha from the pot, bottle it, and replace it with an equivalent amount of new sweet tea. After the initial fermentation, you can draw off kombucha as frequently as you like – usually 1 to 3 times a week – as long as you replace it with an equivalent amount of tea.
  11. To bottle the kombucha, pour your kombucha into bottles with flip tops or caps. You can use 12,16, or 32 ounce bottles. You can also second ferment your kombucha — See the recipe!




219 Responses to "Kombucha Always Brewing Method"
  1. Hi Donna
    I would like to try the tea & saw that you said to use a glass or ceramic jar with a dispenser to brew it in & i have a clear plastic one & was wondering if that is ok,or why glass would be better?
    Thanks & i have really enjoyed your site!

  2. Hi, I have a question. What if your not used to the sour taste or fermented taste just yet, but still want to be getting the kombucha in your system. What if I left it a little on the sweet side, say day four or five ( I know that this could also be subject to the temp.) would I still be getting beneficial probiotics? Thanks so much!

  3. Donna, I have neverdrank Kombucha, so don’t know how to tell by taste when ready. I ordered your scoby and now my K is on day 3. I used regular Tetley tea because that is what I had. The tea is very dark and I could not tell if the scoby was shiny side up. It was just under top of tea, so I took a wooden spoon to try to lift it to make sure shiny side was up..it sank to bottom. Tonight I took a flashlight and shined it through the jug and the scoby had rose to top and all across the top looks sorta like jello, but has a light white skim forming on top and looks like little things are clinging to side of jar. Is this normal? I am drinking milk kefir and eating fermented veggies, all according to your instructions and love them and trying to add K for health reasons. I have severe Psoriasis on feet and hands. Hope to see improvement. Love your book. Thanks for the wonderful info you provide for us. May God bless you.

  4. Hi Donna,

    I purchased your starter culture for kombucha and followed the instructions to the letter. After a weeks worth of brewing it was still pretty sweet, it’s been cold here so I figured it might just take longer. My brew belt arrived and I attached that to the jar to speed up the process and it’s been another 3 days and while it now tastes a bit sour, it’s still pretty sweet and now the scoby is going from a thicker clear color (like a jellyfish) to a darker more brown/yellow color. Also the scoby in the center is dark and I can’t tell if it is mold or simply an air pocket in the scoby. Do you have any suggestions? I hate to have to order another one before my first batch is even made!

    PS if it matters I used coconut sugar 🙂

      • Donna,

        Thank you for such a quick response! I have looked at all those pictures, and my scoby is darker overall which looks the same as in your pictures but it’s the black part on top I am unsure about. I have pictures of it I can email but it’s black on top of the scoby compared to the tan-ish of the whole thing.

        • It isn’t fuzzy or anything but definetly black 🙂

          P.S. Just finished reading your book, it’s a great read, the “flu prevention” cultured vegetables are wonderful!!

          • Sent.

            Thank you again for all your wonderful help. It is obvious that you truly care about the people that you serve and we all appreciate it. I have already past your information onto a few of my clients who are interested in starting to make their own fermented foods 🙂

  5. I love your site! I’m just learning and my first fermented food, kefir, is starting to turn out good. So, I’m ready to try making kombucha (the kind from the grocery store is getting a bit expensive). Where is the best place to get a continuous brew vessel? And which is better – glass or crockery? Affordable is important.

    Blessings to you.

  6. Donna,
    I have a serious reaction to any caffeine. I want to make Kombucha, and I realize I can use Rooibus instead of Black Tea. My question is about the Scobi…when I purchase from you, will it have any trace of caffeine? If so, is there a way to make Kombucha 100% caffeine free?
    Thanks so much

  7. Donna, I am making my first batch of Kombucha now. Getting ready to do the second ferment. Hoping it goes well….can’t wait to make my own supply! 😀
    My question is about the continuous brew. Am I right in understanding that you should only draw off about 25% at a time, then re-feed it and brew for 24 hours or so, before drawing off again? And if you do this for about 6 months BEFORE you clean out your brew container, do you re-use your scoby, or has it formed a new one, or will I need to either purchase or make a new one? Thanks in advance for your help and thanks so much for your wonderful site! You are transforming my life!

  8. Hi Donna!! I bought your book awhile back and have been making kombucha for a few months. After I saw your post about continuously brewing I’ve been doing that. It’s going great! But I have a some questions. At what point do I need to change out the SCOBY? It’s looking quite lovely but i don’t think it lasts forever? Also, what about washing the jug? After awhile my other jug got a little crusty on the inside. I do keep everything closed up with a cloth, but just wondering if it needs to be cleaned on occasion. And finally as we get into winter will I need a warming belt? It gets chilly enough here in the south that my attempt at kefir last winter was a spectacular fail. My house stays a coolish 64 to 68 so I’m guessing that will slow down my kombucha. Thanks for everything! I love your work!!

    • You can get rid of the oldest scoby as your jar gets to crowded but leave the newest one. I don’t wash the jar but every 6 months or until I get a lot of sediment on the bottom. You will need a warming belt with those cool temperatures.

      • Tiny white worms crawling on top of my Scoby?!! I am devastated as I love my kombucha and was so looking forward to my 3rd successful batch! What do you think caused this? House in SoCal is always between 70-85 degrees. I didn’t save an extra piece of Scoby cuz I always give it to my dogs who love it…..I think I read where I can start over without one somewhere so I don’t have to buy another.
        So bummed!!!!!

  9. I just made my first Kombucha tea,my friend gave me the starter and scoby,so I hope it turns out..I have your new book and love it,,we will see what happens,I have candida so Pray it helps as I know it will Carla

  10. Hi Donna, I don’t know if you would be able to answer this question, but I’m wondering about allergies and kombucha/kefir. A family member is allergic to mushrooms, mold and fungus, and I thought I saw that these are members of the fungus family. So I am wondering if the fermented food and drinks would be safe for a person with such an allergy to consume?

    • These are not members of the mushroom family and are not a fungus. kombucha is a colony of bacteria and yeast. You don’t need to worry about being allergic. People have nicknamed it a mushroom when it actually is not one at all.

  11. Hi Fonna, I am a kefir and kombucha junkie thanks to you….drink them every day and feel like the energizer bunny. I have a question about the kombucha second ferment. Not sure if I had too much tea or what but after adding fresh peaches and waiting for about 5 days, it had a bitter after taste. Is that “normal”? The scoby had a black patch with ” threads” hanging down from it. I love your site and have referred so many of my friends to yours. Thank you!

  12. I made your dilly beans several days ago, but I used Kinetic Culture. I thought it was similar to Caldwell or Body Ecology, which I have used in the past. My concern is, that they are not uniform in color. Some retained the bright green, but others are tanish and blotchy looking. And the liquid is cloudy. Do you think I ruined them? Am afraid to try them. I have made Shellie’s cultured veggies, with good results. And made your cuke and tomato salad, can’t wait to try…it looks delicious. But my beans?

    • No there proabbaly fine. It can get really cloudy and that’s a good thing and they will turn uniform in color in time they are probably still fermenting. do they smell sour?

  13. Hi Donna,
    I am fairly new to kombucha but my mom bought me a large crock and I now have it coming out of my ears. What do I do when it is over fermented and very vinegary. I bottled 3 bottles but there was so much I didn’t want to make more so the rest is too strong. What do I do now? Thank you

  14. I just ordered the kombucha kit from you and I am BRAND NEW to fermenting at all. I know you said to make sure we don’t leave it in the mail box. Once I get it, how do I store it? Can I just put it in a mason jar and leave it on the counter? I am gathering from your comments that it just keeps indefinitely? I am kind of scared to be honest. I do like kombucha and want to drink it more often so I am hoping making my own will save me some money. I also ordered your book.

    • Yes, you can leave it on the counter about a month in a glass jar with lid but with ay culture when it runs out of food it dies so a month or a little longer is about the limit.

  15. 3 days and it tastes like beer. I used green tea and coconut sugar. there’s also alot of brown sediment in the bottom of the jar and brown goopy stuff on top of the scoby. It was pretty gross. I scooped it out with a clean plastic spoon. Comments on the beer taste and the brown/black goop that was easily removed?

    • This is probably becuase of the coconut sugar. It can make the kombucha taste different and also create more sediment. But this is not a bad thing just personal preference.

  16. Hello Donna,
    I love your web site. I am pretty new to fermenting. I have found out about the tea first, and because I wanted to get more information I was looking on the internet. That was when I have found your web site. I love it. I am very interested fermenting vegetables. I need more information about it before I will start. I have already started the Kombucha. I have just put them in different bottles for second fermentation. I would like to know; how much you can drink from it? Can you drink as much as you want or there is a limit?
    Thank you very much

  17. Hello Donna!

    In using the continuous brew method, will the SCOBY eventually die off or need replacing after so many weeks, months? Or since it’s alive can it live indefinitely, producing healthy kombucha as long as it’s taken care of?

    Also, when straining a SCOBY to make a batch of 2nd ferment kombucha, I still get a SCOBY growing. I’m assuming it’s okay, but it will more likely go to vinegar sooner if there were no SCOBY?


    • It will just keep making new layers indefinably.

      Yes it’s ok if you get another scoby and yes it does better if you remove it. Straining through a coffee filter before you put it in your bottles helps with not forming a new scoby.

  18. Hi Donna,

    I have been brewing Kombucha for awhile now with success. I want to try the continuous method. Where did you get your jar for it? There are so many to choose from on Amazon but I want something reliable. Thanks!

  19. Hi. My SCOBY has splotchy white spots on top. I am ready to pour off but wanted to find out if this was okay or not first.

      • I’m not sure, I have been making it for a few months now and haven’t had these until now! I am fairly new at kombucha so not sure what would be considered “bad”. It smells fine. I tasted it a couple of days ago. The white spots were much smaller then. At that time it tasted like it was normal and about ready to be poured off and a new tea added in a day or so. I have a photo, but wasn’t sure if it was possible to put it on here 🙂 The spots are thick like the scoby but really white, while the rest is cream colored. I have not tasted it yet again because I wanted to check. Not sure if that will help at all, but thanks for your reply! I appreciate the help!

  20. Hi Donna – I’ve been making Kombucha for a few months now after culturing out a SCOBY from a bottle of old refrigerated tea. I don’t know how I was able to have success that way but the Kombucha from the wild culture tastes great! I also had success growing a SCOBY using GT’s raw ginger Kombucha so I’ve been able to compare. When I make my replacement tea, I use 1 cup of sugar, 2 Tblsps Honey and 1 Tblsp of Molasses. My thinking was that the yeast would have more of a variety of sugars to choose from and it seems like the SCOBY’s are multiplying like crazy. Have you ever tried molasses in your Kombucha?

  21. Hi I’m just about to start my first batch ever. Few questions…. I got a starter kit, will I also need to use some from a store bought kombucha to get going? Do I need a bubbler? Is there anything I can to measure the pH level? and I read through this, you said to get a spout, but not metal, you said you used a plastic one. If it gets the metals and plastic out of your body, is it safe to use a plastic spout? Will it not contaminate the batch? Also, About the continuous process of kumbacha , you said after your first batch you can just add new tea directly to part of the old batch and use immediately, or did I misunderstand? How long is it good for? And is it safe to give a almost 3&2 year old? Thx!

    • Did you get some starter liquid with your scoby? If you did you don’t need store bought kombucha. You do not need a bubbler or ph strips.Plastic is food grade than it will work fine. You can add fresh tea to the old batch and the liquid on the bottom should still be tart kombucha. Yes, it is safe to give to a 3 or 2 year old.

  22. Hi donna I am drawing off 1 litre from cb , then replacing with 1 .5 litre back , what’s correct ratio of tea , sugar , for 1 . 5 litre ? Thanks

  23. I tried making dilly beans and they cultured beautifully….except…I added way too much salt. Probably 4or 5 x too much. Not editable. Is there any way to save them?

  24. Hi Donna I have 2 gallons of Kombucha on go all the time on the counter,one always seems too be ready 2 days earlier then the other even though both are started at the same time.Any ideas why?..and I store my Scoby’s in the fridge in starter is this a something I should not do?Thanks Pat

    • This really depends on the starter tea and how strong it is which determines how fast it brews. Also story the scoby on the counter in liquid in a sealed container is best.

  25. Hi, I am having a heck of a time. I am on batch #3 and STILL NO BUBBLES. I keep getting lots of scobys, I taste and taste but all I get is plain old tasting tea. I don’t understand. I just found your site here and tonight I dumped the whole thing into a glass jar with a spigot. I will see if that helps. I have jarred it in little bottles and stuck it in the fridge, waited more days, still no bubbles. I have followed all kinds of different directions, including the ones that came with my scoby. Oh, I also wrapped a towel around it tonight, maybe my house is too cold?? I keep my house at about 68*…??

  26. Hi Donna, I’ve been brewing kombucha now for a few months with great results. Your blog helped me to get awesome carbonation. Thank you for that! When I drink the finished product I strain it. I bought a stainless steel strainer and I’m wondering if this is ok or will it kill the carbonation? Also, are there any circumstances that make kombucha more or less beneficial, such as: is carbonated kombucha better for you than flat? I just wonder if there are conditions that will lesson the health benefits. Thank you

    • I wouldn’t use a stainless steal strainer. Kombucha is really sensitive to this. The time to drink kombucha and receive the most benefits is when it not to sweet but not vinegary. Bubbly is good too and just means the yeast turned the sugar into probiotics.

  27. Can’t find answer to my question(s)last one was being mediated-been looking for 11/2 hrs. May 24 original date on kombucha?

  28. Hi Donna:
    Well, I FINALLY got a fizzy bottle of kombucha – YAY!! 🙂 I didn’t think it was going to be very fizzy as it had only been sitting a week after bottling, but oh my…..it bubbled right up and it’s a good thing I was near the sink! 🙂 But I DO have a question. As I’m doing the CB method which means I’m not disturbing the SCOBY, I’ve read somewhere recently (can’t recall where!! ), that if your SCOBY gets too thick you need to thin it out or the yeast/sugar will get out of balance or whack…or something like that. Have you heard of this? And, if you have heard of that, what is ‘too thick’? 1/2 inch or more?

    Thanks so much!

  29. Hi Donna,
    Great blog by the way 🙂 I think I have candida and I’ve been brewing kombucha tea. I brew it a bit longer so the sugar is minimized. Since you drink Kombucha, what do you think about the sugar content that is left over?
    Do you think it feeds the candida?


  30. Thank you Donna for all that you do to help us in our journey for better health. I have been making Kombucha for 18+ months with good success. My question is this: I have a cousin coming in town next week that I am going to give a scoby start to (mine multiply at a good rate), what is the way to preserve it until she gets here and then for her to get it back home? I have it in some Kombucha from the last batch in a ziplock. Is it ok to leave it sealed or does it need air? Is it ok to refrigerate it until then or will that kill the scoby? Thanks.

  31. I’m doing to continuous brew and just did my first bottling…now ready to add more tea to my brew…do I need to take the scoby out or pour the new tea right on top of it? I have a 1.5 gal beverage dispenser and the scoby is HUGE so should I expect the brewing time will drop significantly?

  32. Hi Donna,
    I started my first brew about 7 days ago. I just did a taste test and it is still
    A bit sweet but no fizz at all. Is that normal and how long should it take for the brew to start fizzing? Thanks.

  33. Hi I just found your site 🙂 I have issues with high blood pressure, diabetes, fatty liver and many other things. I have been drinking Kombucha for some time now. I saw a doctor today that said that in some people Kombucha can give you hypertension. (Or make it worse) I have searched on the internet and all I can see if people say it lowers blood pressure. Have you ever heard of it CAUSING hypertension or increasing it? I do feel sometimes my pulse has increased after drinking it. I have more recently started drinking water Kefir also. Do have any advice to someone with hypertension in brewing techniques or amount to drink a day? (I did start off slowly and only drink 1/2 small glass at a time generally) Or I am I worrying about this over nothing and the doctor is misinformed? Thankyou for any information on this..I am at a loss as to where to turn for information. 🙂

  34. Hi Donna:
    I’m attempting the continuous brewing method, following your recipe. I started this brew May 17th and I’ve been very good about not disturbing it. I probably should not have done this, but I used the scoby that had sunk to the bottom of my first batch – which I had to throw out because I started to get a little bit of mild on the top of the scoby (but there was already another scoby that had sunk to the bottom), so I used that scoby and bought some GT to use as my starter for my second attempt. After 5 days, I decided to look to see what was happening and was a bit alarmed at what I saw. My scoby seems to have ‘lifted’ from the side of the jar. I’ve taken a few shots for you to look at. Now, it’s an hour later and I’ve checked it again, and it seems to have slid back down again (I did open the spigot to draw a taste, just to see, so perhaps that did something to make the scoby move??). It doesn’t taste vinegary, maybe just a tad sweet, so thinking it might soon be ready. But, I was concerned about the look and wanted to send you a pic. And, truth be told, I’m also hoping there the scoby I used was okay to use. As I said, I didn’t see any furry or black spots on it, and dumped all the tea from the original batch. Where can I send you some pics?


      • 🙂 ok, so second question! If I’m to draw 25% (which should be 3 cups if I calculated right making half of your recipe above – 12 cups of tea), what happens if I replace it with MORE than 25% sweet tea? I’m realizing now that I will want to bottle more than 3 cups at a time. Does it matter if I add more than I draw off? Or, does it simply mean I have to wait longer for the additional amount I added to ferment?


  35. Hi Donna,
    I have been trying Kombucha which a friend made as a gift and then taught me. I have mild IBS and it seems to have a pretty negative effect…gas and diarrhea. Would kefir be a better choice or do these symptoms go away after a time and your body adjusts?

    • You are flooding your body with a lot of good bacteria and it takes time to adjust. Cultured veggies would be of a lot of help to you, but go slowly.

  36. Hi Donna,
    Greeting from Atlanta, Ga! I will be brewing my kombucha first time ever. I got a dehydrated scoby from someone I know. My question is since I don’t have the starter liquid what can I use instead to brew my kombucha? Can I add equal parts of distilled white vinegar and sweetened tea along with the scoby I got? Will that brew my kombucha? My second question is under continuous brewing method, does the size of the scoby matter? My scoby is pretty small compared to the circumference of my brewing vessel (2 gal) … Will it still work or take longer to ferment? Thanks a ton !

    • The starter liquid is the most important thing and the scoby size does not matter. Get a original bottle of Gts kombucha and use this as your starter. Not the fruit flavored versions but the original one.

  37. I’m almost ready to give up. I read about K.T. years ago in a health book. Daughter got me started, from back east. I tired a year then gave up. Started again in Feb ordering a scoby on Ebay. Following instructions the first batch at 5 days was already fizzy a bit on 7th, it was already carbonating and put in bottles. On 3rd day one exploded and all others were just wonderful So, I’ve made several batches from orig Ebay scoby and have lots of babies. Tried again and now I rarely get anythng even after 3 days .Nothing is like that first batch. I’ve followed others instructions, different teas, tried orig instructions again, followed your instructions for fizz and I rarely get anything. It’s the fizz, as you said, that makes the K.T. so enjoyable.Without it, it’s healthy but… I just am frustrated. I’ve tried ginger with most, strawberry, pom juice (which helped) but I just can’t get that Ebay sucess. I’m bedazzled!

  38. Hi Donna! I am happily fermenting and drinking and loving kefir! I have been blessed to share with family and friends in the past few weeks. It is such a joy to be feeling better and I know that the kefir is an answer to prayers.
    My question to you is, I don’t drink green or black tea but I do drink some herbal teas. Is there a way to make kombucha without the green or black tea? I so appreciate all your wonderful work and information. Thank you so much. 🙂

  39. Hi Donna! Thanks for these great directions.
    I have continuous brew kombucha going, and it sounds like I’ve been leaving it too long before pouring it off. I usually leave it 7-12 days, but it can tend to get pretty strong and vinegary. I just tasted the batch I put in 24 hours ago, and it almost seems like it’s ready now! Can this be? It’s pretty fizzy and has tartness to it while still being slightly sweet. Does that sound right? Thanks!

  40. Hi Donna,

    Is there a limit to the number of SCOBYs I should leave in the brewing vessel? Is there any benefits/negatives to having more than one or does it not make a difference?

  41. Hi Donna,
    You said it is ok to use Rooibos tea instead of green/black tea right? But I heard that Caffeine is a must for fermenting kombucha, can you correct me? Thanks!

  42. Hi
    I have had your paperback book for about a year now, and just discovered your website last night. I was so happy about that. Since reading your book, I have enjoyed making milk kefir and kombucha. Just a quick question, I recently started the continuous method for kombucha, and is it o.k. to just all the time let it all sit for 7-9 days, then pour off most of it, leaving 25% or so, then adding fresh tea, and leaving again 7-9 days, and repeating this..? I thought maybe this would reduce the caffeine and sugar a little more?
    But I could be totally wrong here too.:) I am sensitive to caffeine. If this way is not good, sure appreciate your thoughts and advice.
    Thanks so much,

    • It shouldn’t take as long to culture and might get quite vinegary if you let it sit this long. The average is three to five days or as often as the tea tastes ready. You will have to taste it to tell. It won’t hurt it to leave it this long but you might not like the taste.

      • Hello Donna, so my daughter came home with glass jars filled with Kombucha tea from a friend’s mother. I have been reading your great information on facebook and getting braver by the day to try your methods for making Kombucha and then the universe sends these to me to get me off my butt! I was told to refrigerate these jars and drink as we like….can you with your busy schedule guide me as to how to keep the process going now that I have some to start with.
        I would be so grateful to you…sending you a warm spring breeze!

          • I do not have a scoby…..lol. So, now that I have learned about more about it I will have to get one! I live in Canada and I think that you cannot send your stuff to us…boooo.
            The kombucha that we were gifted is stored in the fridge, I took a jar of it and added sliced fresh ginger and left it on the counter, it became a bit fizzy and we loved it! For me, the taste of this batch was sweet…a little concerned because I think the whole process starts with a lot of sugar. Thank you for responding to me, you are sweet xoxo

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