First Batch of Kombucha Done
Tuesday, December 2nd, 2008
My first batch of kombucha is finally done. It took a while for it really get going because it’s been so cold in the space until recently. Even after we got the heat turned on, 60 degrees is still 15-20 degrees below what’s optimum for the kombucha mushroom to grow. That problem was solved however by building an incubator which reuses my refridgerators waste heat, an raises the temperature of the kombucha culture to around 75 degrees. Once that was set up, the culture really picked up and just about a week later I have my first batch. It’s taste is slightly acidic, but all around I think it turned out pretty well. The original scoby has a lot of yeast on the bottom, and the baby is forming nicely, though I think I probably disturbed them quite a bit getting the old tea out and the new tea in.