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Yes, love it!! There's this strawberry tea that we use and it tastes JUST like the Welch's fizzy grape juice stuff they sell near New Years! LOL! I've not personally been successful but my friend is. I have a HUGE ginormous mother and a lot of scobys.. they're at my MIL's I need to get them!
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Awesome! I've thought of using some peach tea bags I have, but I wasn't too sure; But I think I'm going to try it now, since you guys had success with the strawberry tea! My mother SCOBY was super productive until I removed a few of the baby SCOBYs to pass on to my mom, then i think it went into a sort of depression, because it just sank to the bottom of the next batch and hung out down there. But the following batch it's back at the top working on a new baby SCOBY.
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I started my Kombucha with two different store bought kinds. Basically I just bought two random jars that were active/live at our local health grocery and emptied them in a gallon jar with black tea sweetened with a cup of sugar and cooled. Once the two single serving kombuchas were in the gallon jar I just filled it to about 4 or five inches from the top with the swettened tea. Then I covered it with muslin and tied it off with twine and set it in a cool dark place.
I just forgot about it for a month or three (really I forgot about it) and then pulled it out to find a thin mother growing on top.
So I reached in and pulled off the mother and reserved a few cups of the liquid and then brewed some more black tea, sweetened with a cup of sugar and let it cool and put it in the jar with the reserved liquid and then placed the mother on top (right side up as it was before in the jar). I did this a few times before I had a thick mother. That is when I started drinking it. I never tried it when I was still establishing the mother.
You can let it ferment anywhere from a week to a month, depending on your taste. When you want to drink it just pour it off into a jug or bottle and reserve some to add to the new batch. Beware that if you put it in a bottle it will become carbonated because it will continue to ferment in the bottle, causing it to trap the pressure in the bottle.