The top can look a little gross. This is after 3 weeks of fermenting on top of my cabinets.

Bubble usually form under the scoby

Remove the scoby and save it for later

Pour your kombucha into a container. I use a fine strainer and a funnel.

This is ready to drink. Don’t put the top on tight because it will build up pressure and could burst.  If you put it in the frig it will stay just like it is but if you leave it out it will continue to mature and will build a new scoby. This usually shows up as a slimy plug when you pour it into a glass. You remove this easily with a fork.

Let the fresh brewed tea cool to room temperature. I make 3.5 quarts of tea with about 10 regular tea bags or 3 or 4 large quart size tea bags.  I use 1 cup of sugar per 3.5 quart batch.

Put the scoby into the new batch. Make sure the tea is not hot.

Pour in a little of the last batch. This helps get the pH right. Then cover with a paper towel held in place with a rubber band.

Wait 2 or 3 weeks and it’s ready again. You can open it up and get a taste as it ages and decide how ripe you like it. Start several jars to supply your needs. After 2 weeks it is “sweet and sour” but after 3 weeks it is mostly sour.  If you don’t get to if for a while and like it sweeter, just dilute it with some sweet tea or add sugar.

It is possible for kombucha to go bad.  If it has fuzzy mold on top or the scoby seems to have disappeared or disintegrated you should toss it and start over.  If it smells bad toss it.  With fermented foods and beverages we have left what we normally think of as good food but if your nose or taste buds tell you it is bad, trust them and throw it out.