Kombucha Ferment, Secondary Ferment, and Bottling
The dark flecks on this scoby are yeast colonies. Once the yeast really get established you are on the way to having delicious and healthful kombucha. We also found that putting the fermented tea through a secondary ferment is really the way to go. Removing the scoby and bottling the tea after its reached the approapriate acidity allow the pro-biotic to go into a anaerobic ferment (the normal fermentation is aerobic) which uses up excess sugar in the tea without increasing the acidity and also produces the CO2 which causes the tea to become effervescent. Doing the secondary ferment with ginger really makes a superior beverage.
