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Quote: No, I don't mind your soapbox... it may inspire me to do better. When I first planned to get chickens I was going to feed them a whole seed soy free homemade diet... but with all that I've had to do this spring (building the coop and run, caring for 30 chickens in two different pens...

Quote: my kefir is on the counter, kombucha in the cabinet next to the acv. Sounds like my house- kefir and sourdough on the counter, kombucha on the top of the cabinet... I also have water kefir and a ginger bug on top of my fridge. And I actually have a spontaneous ACV mother growing on...

Quote: I didn't see anyone respond to your question about cooking with Kefir- the little buggies all die in thermo set yogurt at any temp over 120, and since Kefir is done at room temp I would assume it might die at an even lower temp. BUT there are still benefits to cooking with it. It's...

I like mine much stronger and more acidic as well (less sweet- have never cared for sweet drinks). And I think you can drink it as tart as you can handle it. I can't imagine that anything growing in it could be "bad" UNLESS (and I don't remember how the acidity affects the balance- is more...

Quote: Ok. Thanks! I just wanted to do it right and didn't think the tea or sugar first should really matter but after last time with it molding just want to make sure all my details were right. It was totally cooled before I put the scoby in. And thanks to Ernie I have the jar in a cooler...

Taste it- if it doesn't taste like vinegar, it's probably fine (and if it does taste like vinegar- use it wash your hair!). I didn't realize that kefir was so much better for you than yogurt... I was making it a while back, but no one was consuming it even at the meager rate I was making it...