Kombucha. They call it a mushroom but its really yeasts and bacterii.

Anyway, I am starting trials with continuous fermentation instead of

the batch by batch technique. From what I gather, the continuous

batch allows more of the goodies to culture. Also, I bought a heating pad for it.

Just one of those 17 watt Hydrofarm seedling mats. I should have done

the math months ago. A 17 watt heating pad compared to the 1500 watt heater. Duh.

Anyway, I hope this method works.

Interesting, do you have a big chunk of the culture to start with?

My little sister was making this months ago and she gave me the culture after she had made her first batch. I think something went wrong with hers because the culture had some kind of mold growing on it that was blackish in color.

I made my batch but after looking up pics online and reading into it, I tossed the batch cuz it seemed a bit dangerous to be drinking.

I look forward to seeing some pics!

Well I have bebn having pretty good luck Mold is pretty rare because

of the natural defenses and acidity of the tea. I started with a very small

culture. Ever time I did a gallon it grew a new "baby". Before long my culture could

turn over a gallon in five or six days and it was getting pretty sour (the way I like it).

So I went out and got this bigger jar. It's 7 quarts and has a spigot on the bottom.

So you draw off a pint or quart of fermented tea and then add a quart of fresh tea

to the top.

You were smart to throw it away if it had mold on it...but it might not have been mold.

The cultures get stained by the tea and there are brown spots...totally normal.

They recommend that once you get started you keep two separate batches in case one

goes bad, so I am still doing my gallon jug. I gave away some cultures last week to a friend so now

she is making her own. Honestly, I'm not sure if its as healthy as they claim but its tasty.


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