To follow-up on my first attempt on brewing kombucha, IT WAS A SUCCESS!
I allowed the tea to ferment for 1 week and then removed the mother/scoby (which now, there were 2!) I had my dear friend Ruth come over for moral support as I peeled away the mothers/scobys from one another, thankfully it was not nearly as bad as I had envisioned, (I do have a sense of dramatization.) The texture of the pancake-like mother/scoby was firmer than I anticipated, I was suspecting it to be ooey, gooey and slimetastic!
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Via Facebook I acquired my first mother/scoby and am on my way to creating my very first batch of home-brewed Kombucha! A scoby is actually an acronym for, Symbiotic Colony of Bacteria and Yeast (sounds pleasant, yeah!) The scoby/mother looks like a beige or white rubbery pancake. It is placed in sweetened black or green tea and turns a bowl full of sweet tea into a biochemical powerhouse, brimming with vitamins, minerals, enzymes and health-giving organic acids!
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