ACV has formed a kombucha SCOBY
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ACV has formed a kombucha SCOBY
Hey all you fermenters! Happy 2023!
As an experiment, I used kombucha as a starter for a batch of apple scraps ACV we had left over after we made hard cider last fall. I seen a lot of people suggesting using ACV as a starter for kombucha, so I figured why not try it the other other way around?
So far it’s gone great! It’s a pretty color and smells awesome but (as I should’ve expected, lol) it’s grown a SCOBY. The most beautiful, perfect white SCOBY I’ve ever seen but should I leave it in there or pull it? I have a SCOBY hotel I can add them to but I wasn’t sure what the best plan of action would be.
Thanks in advance for any and all advice!
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