Bests & Worsts Reviews from Amazon

I've been brewing Kombucha now for 10+ years. It is one of the most ridiculously easy things that one can do. This company must be laughing it's way to the bank, chortling and snickering at these silly consumers who think that spending FIFTY BUCKS on a scoby is a good deal. It's NOT. there are plenty of sellers on Amazon selling scobys for $5-$8 including shipping. This isn't rocket science. It's just kombucha brewing. Google it and get great instructions or follow these ones; Step1. For every finished Gallon of Kombucha dissolve 1 cup of organic sugar into two quarts of boiling FILTERED, non-chlorinated water. (ex; I want five gallons of Kombucha, I dissolve 5 cups OG sugar) Step 2. Turn off heat and toss in 5 teabags of organic black tea OR organic green tea for every gallon of finished Kombucha. (Never use flavored tea or tea with fruit in it) Steep for 3 minutes, remove bags and compost. (ex; I want 5 gallons of Kombucha, I throw in 25 teabags) Step 3. Fill your Kombucha container 3/4 of the way full with room temperature FILTERED water. Add your concentrated sugar/tea mix. Step 4. Fill container the rest of the way with room temp filtered water. Add a reasonably priced Kombucha scoby that you didn't pay a stupid amount of money for. (Doesn't matter if she sinks. Eventually, she'll float in a matter of days and a new scoby will also form on the surface of the water. Scoby's are prolific little buggers) Step 5. Put a loose weave towel or cheesecloth or a large paper towel over the top of your container with a rubber band around it so it doesn't fall down or let bugs in. Fruit flies LOVE sugar tea. Step 6. Leave your Scoby/tea mix in a warmish area in the house. Wait 10-12 days (or more if you prefer it more tart/vinegary.) Write a note on your container with your start and estimated finish date on it. Step 7. Your 'Bucha is done...unless you want it SUPER carbonated. If so, transfer your bucha to 1/2 gallon or quart sized mason jars with well sealed screw on lids. No air must escape! Fill jars until you have 1/2 inch of headspace. Screw on lids tight. Wait another 4-5 days. Now that should be nice and bubbly! Put the bucha in the fridge to stop fermentation. Drink a ton of it every day because you'll have a TON of it to drink! And don't mind the turds who tell you to take it a bit at a time. Drink what feels good. Listen to your OWN body. Step 8. STOP freaking out about getting it perfect. Experiment with the number of days of fermentation. It's ALL good. There's no right or wrong way. OH, except, don't ever handle your scoby with a metal object of any kind. Scoby's hate metal spoons. Use wood ones. That's IT! Now go spend that $45 dollars you saved by buying a cheaper scoby on something nice for yourself....a new flower toe ring...some hemp shoelaces? Go on! GET CRAZY!