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.
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?
He was expelled for perverse baking experiments. This tiny ad is a model student:
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