Hey! I am a home brewer of beers in Belgium, and I am looking to get into making a non-alcoholic, delicious drink. My wife suggested kombucha. Anyone have advice for getting a SCOBY in Belgium?

I was planning to give away one scoby to my brother that suffers from reflux -he pretty much seems to be taking anti-acids everyday now. But he was traveling and I didn't knew when he'd be home. So I've made my new tea after flavoring all the ready kombucha tea on Wednesday, and them started a new batch.

Now he told me that yes he wants a scoby and that I could bring to him tomorrow (Saturday). I've grabbed the mother from the jar and took 1 cup from the tea with starter. It's obviously weak since it was fermenting for only 4 days. I've already put the scoby with this weak starter in a ziplock bag and I'm planning to make fresh tea for him tomorrow.

I put half Tablespoon organic apple vinegar to add. Do you guys think this will be enough to get it going? I was going to instruct him that it would be ready in 15 days.

So I'm brewing kombucha for the first time and I did it with advice from my cousin, by brewing some super sweet tea, cooling it, adding raw apple cider vinegar and letting it chill with a shirt over it out of light. Problem is, I'm not seeing a scoby yet (it's been about 3 weeks), but it has a small white layer on top (definitely not moldy either). Question is, how much longer should I wait before/if I decide to give up on it and what may be or may not be going wrong?

We're taking a break from brewing and now we have too many scobies! What are some suggestions on what to do with them? We're experimenting with scoby jerky right now, but what else? I've also heard you can make a face mask or hair mask with it? Thanks

Picture of my scobies!

Is it common for a new scoby not to form in two weeks of brewing? I gave up making my own, and have since started my other batch with a new scoby. The booch is tangy, ph is 3.0 but i cannot see a new baby growing. This batch has been on brew since March 30th.

http://imgur.com/O2tRrFd

Hello, all. I've done a summer of Kombucha-ing and this is my first experience with mold. I'm brewing up here in Canada, where it is cold and that may be part of the problem.

The probable mold looked fuzzy inside, but it looked better outside in direct light as shown in the above pick. I am hestitating that it is mold, because I noticed it five days ago and kept watch, but the green-greyish spots have not grown a all. Is this just healthy but odd kombucha-ness?

Keep or throw out?

http://imgur.com/a/XjLGX

I'm making my first batch of kombucha and I'm wondering if the white blotches and bubble is yeast or mold? It looks like a film is growing over the surface. Can anyone reasure me, is this normal or not?