If you do have a small scoby in the jar, it will grow from a “baby” scoby to a larger “mother” scoby. Don’t worry if you don’t have a small scoby in the bottle; a scoby will still develop in your jar.
Direct sunlight can hinder the development of the kombucha scoby.
By the end of the first week you should see bubbles forming at the top of the liquid, then you will see a thin film forming on top. When the scoby is finished developing, it should be about ¼ inch (6. 35 mm).
Dispose of most of the liquid that you used to make the scoby, as it will taste very acidic and strong. Keep about 1 cup (236. 58 ml) if you are planning to make kombucha. If your scoby starts to develop mold or smells rancid, it likely means that bad bacteria are forming on the scoby and that you should throw it out and start again.
If you like kombucha with a sweeter taste, leave it to sit for only a week or a week and a half. If you like a stronger and more vinegary taste, leave it to sit for two or three weeks.
If you are not going to drink all of the kombucha, place it in a sealed bottle and put it in the refrigerator.
