Kate cultured a kombucha mother from a bottled kombucha drink she got at New Seasons. I'm really surprised that she now has a big, fat, and healthy looking mother. Tonight she poured off the fermented tea and jarred it. Tomorrow night she'll make more tea and I'm going to keep track of the laboratory side of things. Instead of tasting every few days for the right acidity I thought we could come up with a chart of a correspondence between sugar levels and acidity. It's then a simple matter of using my refractometer to do a quick test every day, instead of using the less accurate and more wasteful method of tongue analysis.