Hello Colin! Thank you for offering your experiences and expertise through this site. So appreciated! I was hoping you could help me with my Kombucha adventures. I recently started brewing some and was told to let the dried scoby sit in the tea/sugar/vinegar mixture for 30 days in order to activate it. After 30 days, I tried the kombucha but it was SO sour. Is it because I left it to ferment for too long? Or did I maybe use too much vinegar? (The instructions I had told me to keep the napkin that covered the kombucha damp with vinegar, so I would simply pour vinegar on the napkin once in a while and sometimes some would drip into the mixture.) Any thoughts would be helpful. I am going to try again with the scoby and starter tea from the first batch, but I’m definitely not drinking any of it!