Reboot!

I decided to reboot Santos. His jar was a bit too sediment-filled for my liking. I noticed that he had several very thin layers, almost invisible, growing on his surface. I’ve discovered that in order to get the nice, thick mothers that I’ve seen in photos, I need to implement a new method of brewing. It seems that each time I move the jar, a new scoby growth begins. Therefore, I dumped out all of Santos’ goodness into a half gallon jar, added 2 cups back to his normal jar, filled him up, and am leaving him for at least 7 days with no movement whatsoever. The less I move that jar the better and this way I can enjoy my Santos brew cold from the fridge. I’m sipping some now, actually, and it’s quite tart and refreshing and a lovely pink color. I’d seen other people using this method, particularly C., and so I’m finally going to give it a go. Maybe Ramirez will end up looking a bit nicer and smoother. I suppose, ultimately, it doesn’t matter what he looks like, as long as he’s healthy and producing a delicious kombucha. I rebooted him, as well, and washed out his jar. There will be no touching of either of them until I’m ready to fill more bottles with their tasty goodness. Come to think of it, this stuff I’m making here is getting so tasty, I’m in dangerous territory because I’m likely to end up drinking far too much of the stuff. It’s almost like a nice tart kool-aid when I imbibe some Santos, and Ramirez’s ginger soda is really like, well, ginger soda. Compared to the stuff I’ve tasted from the store, I think my kombucha would get far higher marks in a taste-off.