It is finally time to combine the scoby and the tea and sugar mixture! Both containers have reached room temperature overnight and I found a dark and somewhat warm spot in my kitchen for the kombucha to have a nice, cozy place to ferment in (in one of the large cabinets by my stove). My sister lent me a large glass container in which I poured in the brewed tea/dissolved sugar mixture and then added the scoby. For now, the kombucha still needs to be able to have oxygen reach it so instead of closing the tight sealing lid I covered the top of the container with some double layered cheese cloth and fastened it with a rubber band. Once the scoby has been added it is important to make sure the kombucha does not come in contact with any metal (metal spoons or a metal lid for example) as this will affect the scoby. Still need to do some research to figure out why this is so!

I will update this blog in a couple days to record the changes I have seen. In the meantime I am going to do some research on what flavors I may want to add later on in the form of juice, ginger, etc.