If you know someone who actively makes kombucha at home, ask them if they have any extra SCOBY they're willing to part with. Like the mother of vinegar, SCOBY grows constantly and exponentially with ...
"Gluconic acid provides acidity without the sour vinegar taste you get from acetic acid ... "During the fermentation process, yeast in the SCOBY breaks sucrose into glucose and fructose," says ...