Carlaccini

How about the name Sabrina for the new baby?

I'm currently in mourning as I had to throw baby and mother out because of fruit flies and fuzzy blue mould - I was not a happy camper last night. Out to buy some plain GT's and start over.....

Question - I will be going away in a couple of weeks time for about a week. How would I keep Scoby happy during this time. I haven't made up my mind to give it another batch to ferment while I'm away or just let it rest. I'm thinking that if I give it another batch to ferment it might go to far to the vinegar side.

What I've read previously - it depends if you are doing a whole 30 or not. Vanilla beans if you are, and Vanilla extract if you're not.

I was so happy to discover my little scoby last night had completely covered over the top of my jar and is thickening up! I think she's almost ready to go! So excited.

Thank you PP! I've been reading this thread on and off a little and it looks like fun.... Now that I know things are "normal" I can relax a little. Now how big should little miss Scoby be in order to make booch? I would say she's a little smaller than my thumb at the moment.

Hey There, After getting impatient and excited to try this I started to attempt to grow my own Scoby. I'm about a week in. I checked last night and there seems to be a delicate white type flowery blob growing at the top of my jar (it's rather shy and likes hidding) but I also noticed a darker fuzzy layer forming on the bottom of my jar. I was certain that the white thing was my scoby but now I'm not sure. I'm sorry I'm a little bit technology defincient and don't have something to really take a good picture with so this is the best info I give out for now. So question 1) Is what I am explaining on top normal for scoby development and 2) which one is the scoby?

Nadia - Yes I drive mostly - but that thought made me giggle - I can only imagine..... Those teas sound phenomenal.... I have some wonderful Kasumi black and green teas that a friend of mine gave me. I am assuming that this would work well as a base?

Hi There - I'm kinda late to this booch brewing party.... Been considering to start making Kombucha for a while. I'm still not convinced that I have enough room to making it.... But with all the fantastic flavours I'm seeing listed here - I think I could get very excited about this.... Nadia - I read in a much earlier post that you have some Scoby babies.... If I make the decision to go through with this project would I be able to get some from you? I have a bit of a nomad lifestyle and live between Toronto and Montreal. So I am in Toronto often enough (generally 2 weeks out of every month). Plus I would like to get some possible pointers and hints if at all possible. Let me know..... Cheers