I know that it has been an incredibly long time since I posted phase 1 of making Kombucha (growing a scoby) but as I always say better late than never!  Right!?  Okay, well some of you may have found this extremely frustrating especially if you grew your scoby but then didn't know where to go from there.  I do apologize. My scoby actually got moldy and yes that can happen to even an experienced kombucha maker person like me. So make sure you emphasize sanitation before starting your batch!

That is mold! Mold is bad!!

Making phase 2 is very much like phase 1 but just at a larger scale.  It is different in that it should go a lot more quickly as well as the whole being able to bottle some drinkable kombucha at the end when the fermentation is done.  You just have to wait a little bit longer until the real fun and excitement starts!

Remember too that starting your own scoby takes a lot of time in the beginning but then once you have a big strong scoby made you can make kombucha batches every 2 weeks if not every week (depending on how warm you keep your home)!  All you have to do is keep if fairly sanitary so it won't get moldy.  Also if you keep it going you can keep a scoby for a very long time because it'll keep reproducing so you can just peal off the new one and throw out the old.  Don't worry too if you are going on a two week (or longer!) vacation either because you can put it in a cool place like the fridge and it'll just slow down the growth process enough but it won't kill it.

This is the S.C.O.B.Y. or Symbiotic Culture Of Bacteria and Yeast

INGREDIENTS:

• 1 SCOBY (most likely developed over 3 weeks or more)
• 1 c kombucha from the SCOBY's origin
• 1 qt glass jar
• 2 gal glass beverage jar (preferably with a spout)
• 1 gal water
• 1 c sugar
• 8 bags organic black tea