Kombucha Makers Unite; Where to ask and be answered in Recipe Sharing Posted December 30, 2013 Bodlon-Funny, my husband and I were just talking about how nervous I was in the beginning. If I could tell you anything, it would be to relax and let it happen. I have found that you really don't have to obsess about the process. Sometimes I have fermented too long, sometimes too short. Some flavors I've loved, others not so much. My scoby keeps having babies and doubles in size every few months. I peel it off and throw it down the garbage disposal. It's all pretty forgiving. Once I had to throw out an entire batch (22 bottles!) because it tasted like vinegar. And I lived to tell the story. My scoby is so big that I ferment in about 8 days, with a 5 day second ferment, burping on day 3. If I have a lot of fruit in it I have to drop that to 4 days because it explodes. Once you have your scoby and the first ferment is underway, I would let it sit for a week and then taste it. (Eventually you can tell by smell.) If it's not ready try it every day or two. Make it convenient. Don't hesitate to make it a hotel for a few weeks if you are busy. Mine is a hotel every other week because I use a 2 gallon jar and it makes 18-22 bottles. I don't measure tea bags or sugar or flavoring anymore. I just wing it and it works out. Have fun and make it work for you, your schedule, and your tastes. That way it won't seem like a big deal to keep going. Good luck!