The SCOBY has formed. Next step is to make a gallon of sweet tea, add the SCOBY to it (and some of the liquid from the mother), and let it ferment into Kombucha for a week or two.
After the kombucha is ready, I'll add sugar to it, and yeast to ferment it into 5% ABV (or greater) hard kombucha.
Kombucha started. No pictures. Just looked like a gallon of black tea with the SCOBY in it. Give it 10 days or so and I have plain ol' kombucha, ready to bottle and drink. However, I will add more sugar to get the desired potential ABV and pitch the yeast. Then let fermentation do its thing for ~14 days and BOOM, hard kombucha.
What should I call it? Bitcoin Booch?
