I thought this link might be some interesting probiotic news for y’all
Hard to read… all smudged out like that… 
Sneezles61
I’ve tried Kombucha many times. It has a tart taste, but it is very beneficial. Kombucha is beneficial for many purposes. It keeps you awake, good for detoxification, and helps in losing some weight.
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Looks like my orange juice is fermenting in the fridge… MIMOSA!!
Sneezles61
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Did a secondary fermentation of my kombucha over hibiscus, ginger and tart cherry juice. Ended up with a really wonderful complex slightly sour with beautiful color.
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I tried a number of Michigan Kombuchas at the Traverse City Farmers Market(which had been moved from its usual lakeshore location to a parking garage because of the Cherry Festival) and they were quite good, especially refreshing after I had run 8 miles of hills that morning!
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You are such an over achiever… Think of the brews you miss out on… running at 4 in the AM… 
Sneezles61
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Just about ready to transfer my first batch of Kombucha to a small keg from the fermenter. Figured I’d use some mango puree as priming sugar.
My purchased scoby stayed on the bottom the entire time and I now have a very light thin scoby floating on the surface. I figured I’d just siphon off all but a couple cups of the finished kompucha and leave both in there for the next batch. Does that seem kosher? Should I remove the original now or at some point when the new one has developed more?
