On Sun, Jan 20, 2019, 1:29 AM A. Ekergård <oakfarm78@gmail.com wrote:
I have tried it, by myself in my kitchen. Six batches with 4 l sweet tea. I have notes in my lab-book to prove it (video 1). But in my experience growing it yourself in the kitchen is not the way to do it. Every time I tried it, it predictable started to mold (video 2).
I did it in my kitchen for several batches, the key mainly just seemed to be subculturing the scoby quickly and attempting not to mix the fluid too much as you do it, and peeling off the top most-contaminated layer. A few generations after the scoby was shipped to me it seemed to recover it's vigor and was doing fine. You could also add a bit of vinegar in the beginning to attempt to discourage contaminant growth as the scoby ramps up its own production. Also use glassware, because plastic is notorious for scratches being able to harbor contamination which can escape chemical sterilization. (Or use new plastic and ensure any cleaning steps are done with a cloth that ensures you won't scratch the surface).
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