Happy one week!!!!!!

 This one didn't look so pretty a few days ago. I'm not sure if the scoby is discolored from the tea but it is getting thicker. It seems that both this one and the one just below were made with turbinado cane sugar.

 This is my green tea scoby attempt with all green tea and a kombucha culture that came out of a KIS kombucha jasmint jar because the GT brand didn't really have what looked like one in it just all the sediment on the bottom. If you look back at some of my previous posts you will actually notice that this one is getting clearer and not as cloudy as it was a few days ago. there is a white biofilm finally forming on the top instead of the scary green.

 This one is my slowest starter working. The starter culture to the left just doesn't seem like it wants to do anything. There does look like a thin film is starting to form. I'm not sure if temperature has anything to do with it. Will continue to monitor it.

 B was also made from the KIS kombucha bottles like the one above and both have plain white sugar in them. It would be interesting if the sugar plays a role in this slow scoby starting? It actually looks like it is beginning to get to the white traditional biofilm on top. This is definitely a fun project and am eagerly waiting to begin stage two of my kombucha project with making this fermented tea. Below I have put a link to Food Research International from 1999 that will shed some like into what chemical reactions are occurring in the bottle between the sugars, bacteria, yeast and acidic liquid to make this fermented tea.


http://www2.hcmuaf.edu.vn/data/lhquang/file/Tea1/Tea,%20Kombucha,%20and%20health.pdf