These are my 7 gallon-size jars, which I keep in rotation to brew us a continuous supply of Kombucha. The photo reveals various stages. The three jars furthest to the left are the most mature. The mushroom is floating at the top and you can see the youngest parts (the lighter, almost white colored) growing at the top of the floating mushroom. The next two jars to the right were just filled with fresh tea, and you can see that their mushrooms hadn’t yet risen to the surface. Finally, the two jars on the far right are empty except for a bit of mature tea and the scobys (recommended source) — they are waiting for new tea to fill them.
To my Kombucha recipe which I posted the other day, I added the above picture.
I also added the stipulation to use raw, organic agave or raw, organic honey.
In addition, I left out a crucial part of the recipe. After this:
“Divide up the brewed tea equally among the jars. Use a glass measuring cup, a mug, or anything else that will help if the pot is too heavy or unweildy to pour directly from it to the jar.”
“Fill up the rest of the jar with pure water to within 1 inch of the top, at the place where the neck of the jar begins narrowing, but isn’t too narrow. This where the scoby will float and grow; it will fill the entire circumference available to it. If you fill the jar too high, it will limit how wide the scoby can grow. Use a wooden spoon to stir the liquid make sure the water is distributed evenly with the tea. Turn the scoby so the lighter side is floating toward the top. If it isn’t floating at the top, don’t worry, it will rise on its own.”
In case you printed it out and were ready to go ahead, I would not want you to miss this step. I am sorry about the mistake and any inconvenience it caused you.
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