Here are my updates for my fermentation.

Kombucha that I had in a big jar stopped growing((((( I guess, it is better to start with smaller jar and afterwards transfer the scoby in a bigger jar.

That's how it looked after I got rid of the liquid.

There was a lot of precipitation on the bottom but still that did not help much.

The scoby in a smaller jar is doing much better

It takes its time though))))

It is very interesting but the green tea kombucha that I have strarted only one week ago is better than the ones I have started a month ago.

I'm not really sure what is the reason for its quick growth since I have used the same method for it.

Anyway, that will be it for now.

Thanx for following with me.

If you remember in my previous post I transferred some of the scoby to a smaller jar since I thought that was a cause for its slow growth.
And from my observation it has been doing much better in a smaller jar.

It is not as big as I would like it to be but it is growing.))))

I have decided to try to make green kombucha also and see if there will be any difference. As you see from the picture I've used green organic tea. I've used the same method as I did in my previous kombucha.

This is what the end product looks like:

Hello everyone!!!
It has been 6 days since I started my fermentation project.
My updates:

Slowly but surely my scoby is growing. Yes, it does takes some time but I'm excited about the progress!!!
Also there is a lot of precipitation on the bottom of the jar.
Then I thought what could be the cause for such a slow growth....maybe I have chosen too big of a jar.
So I decided to transfer some of the "sludge" to a smaller jar. Maybe it will feel more "comfortable" there)))

That's the best picture I could take; it is hard to see but on the sides small pieces of "sludge".

Here is the final picture:

First I made sweet tea, like I would normally do for myself.
 Then I dumped  the entire bottle of store bought kombucha into the jar I plan to keep it in.

Then, I filled up the jar with the sweet tea from the previous step. Added as much tea as I could to get the level of the liquid somewhere within a half- to quarter-inch of the top. As close to the narrowest part of the jar as possible. 

Sampled the mixture to make sure it tastes properly sweet.

 
Topped with cheesecloth and put it in a warm or at least room-temperature place where it can sit undisturbed for a while.

Also an interesting observation that I have noticed is that the kombucha drink that I have bought in the store is very fizzy

I will let you guys know who is my kombucha doing and about any changes that I have noticed.

Let the fun begin!!!!

 I have never made my own kombucha and today I'll try to make the scoby mother from the kombucha drink and some other ingredients I bought. I went to a local whole food store and got Organic Raw kombucha drink to start my scoby with. I could not make up my mind what kind to buy so I bought two. I'll try to see the difference in taste and look of the scoby that I'm going to get.



As i have mentioned earlier, I would need following ingredients:
1. Raw kombucha
2.A clean, glass jar
3. Sugar
4. Tea, I will use black loose leaf one.
5. Clean cloth, I use sterile gauze I pilfered from a first aid kit and it works just fine. 

Hello everyone!!!
I have decided to make kombucha or how I call it chajnij grib. I'm originally from Belarus, it is a small country next to Russia. I remember drinking kombucha when I was little at my grandma's house. So pretty much this drink has been with me all my life. When I moved here I brought it with me. It is very popular drink over there and considered to be very health. In USA there are many controversial opinions about kombucha. Some consider it  very healthy, the ancient Chinese even called it "immortal health elixir", while others think it can cause disease or even be fatal. Nevertheless, I'm very excited to share my knowledge about it and eventually share the drink itself.
For my kombucha I'm going to need following:
3 1/2 quarts water
1 cup white sugar
 2 tablespoons loose black tea
1 scoby per fermentation jar