“I am too scared to drink it! But it works...i think!. I followed the instructions - Easy enough! Brewed up some tea, boil sterilized a gallon mason jug and got to work. The scoby seemed fresh and alive and she got to work straight away. I placed the Jug in a warm room and accidentally forgot about her!The scoby has grown massive, I don't know what to do, I think the Kombucha is a write off and I should start again but I am too scared to try it because she has grown beyond my control and might be angry.Send help!”
“First time kombucha maker. Kombucha turned out great. Got a heat belt to keep at stedy temp, since it is winter. First time and have a second batch brewing. Have a baby scoby from first batch.”
“Perfect kombucha first time. I'm a beginning brewer and ordered this to get started. I followed the instructions from "The Big Book of Kombucha" to make 1 gallon. My first batch tasted great but had little fizz in F2; however, I've read that this isn't unusual for first or second batches. My subsequent batches were amazing! Great taste and perfect carbonation. Highly recommended.”
“The scoby comes with good directions an brewing details.. So far as liking or disliking lets just say that when used according to directions Kombucha was satisfactorily produced. It's a scoby. A mass of growing stuff. What's to like?This was my second purchase of the product. The first one was used about 9 times in a continuous repetitive brewing process to make what seems to be good kombucha. The last attempt died and that was certainly my fault for letting the temperature drop beyond say 75 and remain there for two or three days.The original scoby produced about 8 gallons of Kombucha over a period of several months. It grows with each batch and some can be taken off and discarded when a new batch is begunI was so far unable to produce fizz via secondary fermentation, but some here prefer it to be without fizz.The process the directions outline is easy but must be followed with care.Kombucha is not magic. Kombucha is just fermented sweet tea and the scoby produces the fermentation”
