Exp. 2: Cutting the Kombucha Mother - Day 2

Into Day 2 of Experiment 2, Cutting the Kombucha Mother, and the new mushroom that's forming seems to be looking good! I am currently brewing in my kitchen cupboard, which is a warmer area in my apartment because of my increased tendency to cook during the cooler months. That, in addition to the fact that my roommate does not like the cold so most of our windows are closed, contribute to the kombucha brewing comfortably at super toasty temperatures of around 76-85°F (Which SCOBYs like!).

"Ideally," you brew at around 75-85°F at a constant temperature. Increased temperatures speed up the brewing process, while colder temperatures mean that your brew will take longer to ferment.

Despite the unevenness of the new SCOBY that is forming on the surface, that is not uncommon for the fluctuating temperatures and fluctuating conditions that accompany home brewing, and I don't think it will be a reason for concern. But we will see how the new mushroom develops further over the next few days.

Happy Friday!