You can ferment Kombucha in a dark or in a light place. It is best not to grow it in direct sunlight because that may destroy some of the beneficial bacteria needed to produce Kombucha Tea. The temperature where the Kombucha Tea is being fermented should remain between 75-85° F. If it gets too cool it will take longer to ferment.

According to Russian reports no special precautionary measures are needed because the Kombucha protects itself against impurities. Some of these protective features include the organic acids, low alcohol content, and carbonic acid. These all jointly block the development of all foreign microörganisms not belonging to the Kombucha. The Russian researcher IN.

Some say you can wash the mold off the Kombucha with vinegar, but I would advise that for safety's sake you throw out this batch of fermented tea as well as the Kombucha colony and start again with another Kombucha. Always add a 10% solution of ready fermented Kombucha Tea to each new batch you start. This is done to acidify the fermenting solution at the very start--to deter mold growth.

Although the original Kombucha will eventually wear out from age and use, it can be used repeatedly for quite a few months--as long as it remains in healthy condition. The life-span of a particular colony probably varies with use and feed-stock as well as growing environment, etc.

By Günther W. Frank , author of the book, Kombucha - Healthy Beverage and Natural Remedy from the Far East ISBN 3-85068-337-0 http://www.bawue.de/~kombucha/english.html One is also often advised to deep-freeze the culture in the freezer during a break in production, together with a little of the ready-fermented beverage. To do this, the culture can be heat-sealed into a freezer bag or else put into a screw-top jar.

It doesn't matter. There is no advantage to using one or the other. Each will produce a new colony when put into a feeding solution.

Günther W. Frank, author of Kombucha-Healthy Beverage and Natural Remedy from the Far East, suggests the following method: "I mail Kombucha colonies like this: I put the colony, including about 9 ounces of ready fermented beverage (very important!) in a plastic bag--like one use for deep freezing food in a deep-freeze. Then I seal the bag with a bag sealer. This bag I put into another bag, which I seal again. So it is double sealed.

Boil 96 ounces water, plus 2 cups extra to allow for evaporation during the 5 minute boiling period. Cover with a lid while boiling. After 5 minutes remove cover and add 1 cup of white sugar. [use measuring cup] Remove pot from heat add 5 -6 regular size tea bags--or the equivalent amount of loose tea--in a tea-ball or tea holder. You can use either black tea, green tea, or oolong tea or a combination of teas.

Michael Roussin, Director of the Kombucha Consumer Research Group ™ says ". . . the colony brings to the ferment everything it needs to reproduce itself. And fermenting without a colony will breed out some of the symbiotes, and it will also breed in new ones." ". . .I strongly recommend that you introduce a colony to each new ferment you start. It has all of the information necessary to replicate itself, and while some of that information is not necessary, much of it is.

If you have a large container there is no problem with putting in more than one colony. Many people don't separate the colonies but just let them stack up in the fermenting vessel, while periodically removing the oldest one from the bottom of the stack. However, a single colony is sufficient to ferment Kombucha, additional colonies will just take up volume in your container.

No. Chlorine can cause damage to the Kombucha colony. The best way to clean your colony (to remove the brown stringy yeast etc.,) is to simply bathe it in some of the kombucha ferment it came out of. This practice will also serve to maintain the pH of the colony. Washing it in water--even cooled, boiled water, could change the pH and make it susceptible to mold growth.

No. Thin spots or holes or if the parent colony tears while being separated from the baby, doesn't mean there is a problem with the Kombucha. However, if the colony smells "off," and tears or falls apart very easily, throw it out and use a different one in your next batch.

John A. (Jack) Barclay -- a member of the Kombucha mailing list, stated the following : "Someone was told that if the Kombucha colony doesn't float to the top within a day or two, it should be thrown out. Not so. Whether the Kombucha floats or sinks or rests somewhere in the middle is a function of the density of the Kombucha compared to the density of the liquid. The density is affected by the amount and kind of sugar, temperature, water hardness, kind of tea etc.

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The following advice is provided by Carl Mueller, a former member of the Kombucha mailing list. "I state the following based on my knowledge and experience brewing wine and beer. I feel that this is applicable here because a lot of what has been previously stated i.e., sterility, alcohol production, etc., are the same. Yeast will die in a fermented liquid after the food source has been exhausted--a process known as drying out.

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Put a large glass or marble weight on the "mother" colony to keep it on the bottom, then you won't have a problem and the new colony will not be disturbed.

A new colony begins with a “nuptial flight” of winged males and winged females, usually on a warm, spring day. After mating occurs, males drop to the earth and die. Females also drop to the ground, and those that successfully elude predators and survive drought and rain seek out nesting sites and burrow underground. A new queen sheds her wings and lays 12 to 24 worker eggs, which she tends constantly.

No. Sometimes it grows on its side, sitting on the bottom, or floating halfway up in the container. It doesn't make any difference. A new colony will form on the surface no matter where the old one is situated.

There is not much difference whether the Kombucha colonies float or sink. Its density is close to that of water or a little heavier, so when undisturbed, the gas out of fermentation will keep it afloat on or near the surface until someone disturbs it and releases the bubbles underneath, then it will sink. A new Kombucha will start on the surface whether or not the parent is floating or has sunk.

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A - Because the answer to this question is complex, you will find a detailed response to this question in the MS Exchange and the NK2 section.

This is when Miracle Drywash comes into its own. Simply, there is no wastage of water. No water is washed down the drains. When washing in the conventional way with soap there are surfactants in the soaps which are washed into the storm drainage system. Storm drain water is not cleaned in sewage plants it is fed into rivers, where they could cause damage to plants and river life.

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According to various reports I've read from people who have kept Kombucha bottled for that length of time, they say it tastes smooth and mellow, and not the least bit vinegary.