I throw my SCOBY out with each batch honestly. I imagine it ferments faster with the scoby as it creates a seal, but it works without the scoby either way.
I prob should too, but keep hoping I’ll find a fellow brew bro that wants some. You can keep a separate container going, too, and make your own vinegar.
It produces vinegar? How can you do that? I usually chop it up and throw it on my garden area with discarded coffee grinds to give back some nutrients.
I throw my SCOBY out with each batch honestly. I imagine it ferments faster with the scoby as it creates a seal, but it works without the scoby either way.
I prob should too, but keep hoping I’ll find a fellow brew bro that wants some. You can keep a separate container going, too, and make your own vinegar.
It produces vinegar? How can you do that? I usually chop it up and throw it on my garden area with discarded coffee grinds to give back some nutrients.
Just ignore it. It’ll turn to vinegar.
If you let the kombucha ferment long enough, or just the scobies themselves in a scoby hotel?