This scoby and kombucha is ready for garden use. It's been brewed for two weeks and I'll add it to compost teas and foliar sprays. It's really hot out this time of year so i'm focusing on undersides of leaves and the soil line, but not skipping the leaves because I'm using a brewed insect repellent as well.
But first i need to save my SCOBY and grow a new quart of kombucha for using and sharing with friends. A buddy is looking for a SCOBY, so, I'll give him the mother SCOBY and i use the one on the surface for future propogation. I could also cut slices of pizza out of it to propagate many jars from. But it grows so dang fast that id soon be in iver my head with kombucha and SCOBYs.
This is two bags of black tea in a quart of water with a 1/4cup of white sugar disolved. I imagine it would be better to use agricultural grade molasses but i haven't tried that yet. I kinda devote my molasses to compost teas, EMe, and FPE.
Once, the tea is cooled to 80 degrees Fahrenheit, i will add the surface scoby and 1/4 cup of the kombucha from the ripe batch.
This will start the liquid cultures lactobacilli, pediococcus, brettanomyces, and saccharonyces
and the gelatinous cultures actobacter, gluconacetobacto, and zygoaccharmyces
You may or may not find all of these cultures to be existent, i'm not going to add any EMe because i don't care about the lactobacilli in this case. I have plenty lacto brewed seperately that will be added to compost teas when the time comes.