Kombucha - Trying this again

I decided to give my journey into the world of kombucha a second try.  The first time I tried it, we will just say that I didn't care much for it.  It was too vinegar tasting for me.  It didn't matter how long or short I brewed it.  It then molded within the first month.  I have no idea what happened, but it was all bad.

So, I'm trying again.  I'm on my second brew.  I have my second ferment going with my first brew.  Right now we have grape Jun and grape Kombucha, as well as one grape/blueberry Kombucha bottled up.  

What is Kombucha?  Let's venture into the website from House Kombucha.

"Kombucha is an ancient fermented tea-based probiotic beverage.  Kombucha has been revered as a healing tonic for at least 3,000 years.  It is believed to provide healthful micronutrients and bacteria beneficial to digestion, detoxification and immunity.  Worldwide, people make and drink kombucha for the way it make them feel, alive, healed and replenished."

What are the benefits?  Let us look at Kombucha Kamp.  This is an amazing site for all Kombucha questions.

"However, Kombucha Tea is JUST A FOOD – a naturally carbonated, healthy tonic enjoyed by those who brew and consume it regularly, often throughout the day in small doses. People are usually very loyal to their daily Kombucha consumption, and consider the drink healthy for a number of reasons, such as:

*Contains living bacteria and yeast
*Substituted for sugary sodas or multiple trips to the coffee pot
*Acts as a snack or pre-meal hunger control
*Alkalizes like vinegar or lemon juice – balances internal pH
*Compounds in the drink may bond to and help excrete toxins from the liver – happy liver = happy mood
*May speed metabolism
*The acids present may improve digestion or alleviate constipation
*Improved flexibility & fluidity of movement
*Smooth energy from low levels of tea
*Relieve headaches & migraines
*Antioxidants & polyphenols from the tea are partially fermented and so more bioavailable
*Kills h.pylori on contact
*Certain acids present are considered candida-cides..."

Here is a picture of my Scoby (the "mother") and my Kombucha Tea.

This is how I make it:

Make 3 quarts of boiling water. Dissolve 3/4-1 cup organic sugar (or reg sugar, or honey but not raw) in the water. Put 4-6 tea bags in. This can be green tea, black tea, or any tea that doesn't have oils added. Let it steep until the tea is cooled. Remove the tea bags, pour the tea into a gallon jar, add in your scoby, and cover the top of the jar with a towel or coffee filter. Then you wait 7-10 days. When it's where you like it, pour all but 2-4 cups of the kombucha liquid out, and start over. 

The kombucha you poured out can be drunk right away, or you can bottle it with fruit to make flavored "pop". 

So, I'm currently trying again.  We shall see how it goes.  Let's hope I don't have any exploding bottles.  Ha ha ha