I tried making kombucha years ago. I followed the directions to the letter and a baby (second) SCOBY never formed. I couldn’t figure out what I was doing wrong and why my kombucha failed every time. Finally, I just gave up.
About a year ago, I decided to give it another try and I was determined to make it work this time. I checked it everyday, waiting for the baby to form. And . . . no baby. Grrr… What was I doing wrong and why couldn’t I make kombucha?!
I talked to a friend who was brewing successful kombucha by the gallons. I learned two things. First, a baby is not the determining factor in producing successful kombucha. What?! Do you mean that my kombucha was likely successful all along, but I was looking for a baby SCOBY as the predictor?! *sigh* I tasted my brew and it was delicious!
The second thing I learned is that forming a baby SCOBY is a very sensitive process. Even a bump can disrupt the formation. I had no idea! I started my next batch, put it up in the cupboard over the refrigerator and didn’t touch it at all — not once during the brew time. I also gave my husband strict instructions to STAY OUT of that cupboard.