I make cleaning vinegar, putting citrus rinds in purchased white vinegar (normal stuff, i don't have the bottle but I assume around 3 or 4% acidity). I put it in a jar and throw it under the sink for 6 months or so.
I found the jar today and it has a beautiful snow-white scoby on top (much prettier than my kombucha scobies ever got). This is not the mother of vinegar from making vinegar (I have that too), this is def a scoby.
I also happen to have a jar of kombucha with a dead scoby (or very sad, I haven't tried to rescuscitate it yet. It may have died from neglect, don't call the booch police on me.).
Can I take this scoby and try to use it with booch? Or is there something better to do with it?
The citrus was almost certainly unwashed and local, I can recognize some of the lemons from my aunt's yard, so I am assuming it's got a good contingent of yeasts.
three weeks later, i used it to get a pot of kombucha going. I am starting to realize i have a bit of a yeast imbalance in my other kombucha, and the difference between the two is fabulous. (now to keep that yeast down, going into summer)
Squanch that. And squanch this tiny ad:
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