J Davis wrote:Cant see the pic, but from others comments, sounds narrow.
Half gallon mason jar with paper towel over opening held by rubber band works great. Wide, allows airflow.
Add some mother from Apple cider vinegar (stuff at bottom) and / or a bottle of sltre bought kombucha (the drink, not starter) to kick up the probiotic counts.
Wouldnt be concerened if it sinks for a bit, but it needs some adjustment. Storing in dark place?
It's in a place that is dark 65% of the time
I'll some apple cider vinegar but im worried there's the vinegar eel thing, is it common? Should and can I check that before or can I just assume there's not? It's good quality organic apple cider vinegar
Joseph Lofthouse wrote:Kombucha requires oxygen in order to grow. Is the top of the carboy open to the air? It might prefer a wider mouthed container rather than a narrow mouthed carboy. It might prefer more surface area in relation to depth of liquid. I think that I would have crumbled the scoby starter into lots of small pieces rather than a couple of large chunks. More surface area leads to more opportunities for quicker growth.
Lol, it's not, there a water pressure seal thing on top
Thought it was an anaerobic culture like beer, it's a beer fermentation keg
Nothing has moved, no film on top
I'll open it
Hope the tea is not too old now (taste not as good?), it's been 4 days