...Is about to begin. I have kombucha culture in my fridge that a friend brought from Maine and I am very soon about to make my own kombucha. Yesterday I had to feed it a little sugar to keep it strong, I was giddy to have something simple to fiddle with. She is going to help me start it later in the week and I have a few people giving me advice, along with a friend who is also going to make it for the first time to break his bottled kombucha habit. I thought that I would also plead for advice here, and also offer any that I find along the way. I am eager to hear of other's experiences. I can't afford to buy the bottled stuff very often, but I splurge on it when my digestion is really wacky or I am on antibiotics or I need a glass bottle. (I reuse the bottles for water cause they are easier to carry than mason jars) The friend that is also making it has been using it to keep his mouth bacteria healthy and help his teeth stop rotting as he is on a med that can really mess with your teeth. I am just aiming for happier digestion, and it usually seems to help that if I take it in small doses. Later I will maybe post some links as to the health benefits of kombucha when I have more of a brain. Warning! It contains a microscopic amount of alcohol when it is done fermenting (less that 0.5 %) and I luckily can borrow my mom's wine making thingy that reads alcohol content to make sure the home made stuff stays within that range. My alcohol intolerance is so bad that I can seriously get a bit of a buzz from like half a bottle of the commercial stuff. (in my previous life that would have been an insane concept!) So just take a few sips at a time if you are interested in trying the bottled stuff, and have the whole "CFS" related alcohol intolerance issue. Warning! even the commercial stuff smells kind of like a redemption center. (if you have lived in a state that does bottle returns, you will know what I mean!) don't be deterred, it does not taste bad, and is good for you!