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.
Let the tea and sugar ferment with SCOBY as normally, just don’t take anything from it or add anything to it. I’ve got a jar I haven’t touched in maybe 6 months. I’ve made salad dressing with it before
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?
Let the tea and sugar ferment with SCOBY as normally, just don’t take anything from it or add anything to it. I’ve got a jar I haven’t touched in maybe 6 months. I’ve made salad dressing with it before