This is my first attempt at making kombucha. For the 2nd fermentation I had one bottle and one jar. When it tasted ok I put the bottle in the fridge and am drinking it now and it's pretty good (although maybe a touch vinegar-y). The jar I left in a cupboard at room temp because there was this film on the top after several days, I didn't know what it was, it was creeping me out a bit, so I avoided the whole thing. Now, about 10 days later, I just need to deal with it.
In the photo, the top scoby (and the one at 4 o'clock position) is what was in the jar at room temp with a long 2nd fermentation and never put in fridge until just now. They are both totally soft, flabby and fragile, not at all firm like the pictures of scobies that I see. That brownish stuff in the middle that reminds me of chicken livers was on it and I sort of pushed it off. The kombucha in that jar is, I'm afraid, too strong although once cold in a few hours I'll see how it really tastes.
The bottom scoby is the one I grew and used for the first fermentation. It has been sitting at room temp in a jar soaking in some of the 1st ferment.
I'm relatively new to even drinking kombucha let alone making it. I liked what I bought so I thought why not make it. But I have to admit I'm a bit squeamish about these scobies that just aren't what I expected, plus the food safety aspect is making me hesitant.
So here are my questions: - Do those thin, fragile scobies look healthy and why do they look and feel the way they do? - If I want to make another batch, do I use all three? - Neither jars developed any carbonation. Any ideas why? - Any other advice or comments are welcome!! - Are there any recommended threads on making kombucha that might help me?