New to list and have some kombucha-making questions

[Guest guest]

Hello,

My name is Becky. I subscribed a week or so ago but haven't posted

yet. Someone gave me a sample of Kombucha at Whole Foods, which led

me to reading up on it, which led me to paying a fortune to drink it,

which led to ordering supplies to make my own.

So, I got all the Kombucha supplies. However, when I went to make my

first batch, my Internet went down and didn't show signs of going up

any time too soon. So I sort of had to wing it. So, it makes sense to

me if this didn't turn out right. But I still have a few questions.

1. I left my Kombucha brewing for 10 days. I tasted it with a spoon

and thought it was very vinegarry. Then when I pulled it out, I found

it was actually very sweet. Weird. Maybe the stuff at the top was

more vinegarry. Anyway, I know the times vary, but would you think 10

days in Southern California winter (60-80 degrees) is enough time?

2. My kombucha didn't taste at all like the stuff I got at the store.

I drink GT's Kombucha, just the original. Is this because I messed up

somehow or does Kombucha not always taste like GT's Kombucha?

3. I guess my kombucha had a baby. It was a translucent film at the

top. If I wanted to use the baby, should I have waited for it to get

more solid? Or can I use that translucent blobbiness to brew another

jar?

4. I used a spoon to taste my Kombucha. I forgot that it isn't

supposed to touch metal. Is this OK? Or do I need to toss everything

and start over?

I guess that's it for now. Thanks!

Becky