A couple of years ago I unsuccessfully tried to clone a scoby from a commercial kombucha (Carpe Diem) that turned out to be pasteurised. Recently I attempted it again with an expensive bottle of very hippyish looking kombucha and was finally successful.
Since then I’ve made three batches of kombucha, each of which has been secondary fermented with dried and fresh fruit to add flavour and carbonation. This latest bottling coincided with some pretty warm weather and some very, very fizzy bottles which had to have the excess gas released to prevent explosion!
Making Special 