7. A fine mesh stainer, stainless steel is Ok.
Fill other clean jars and put in fridge. Separate the mushroom and keep the newer one that grew on top of the starter piece. Keep about 1/3 cup of the Kombucha at the bottom to start another batch. The mushroom or "scooby" can be cut to shape with knife or scissors and the rest throw away. If you want to keep mushrooms, they keep well in a zip lock bag with a little Kombucha liquid. Putting Kombucha in the fridge will slow down the microbes but they will still keep working and you may see in a few days more "floaties" as they prepare to make another mushroom.
I drink about 4-6 ounces a day and I put 2 ounces in my 20 ounce water bottles. My husband when he does consume Kombucha will put it in his pineapple juice in the morning. You can drink it strait or dilute it with water or juice.
In the 2 years I have been making my own Kombucha, I have not been really sick. I have not had the flu or severe colds or sinus infections that have plagued me for many years and I am still teaching public school 9 months of the year around sick kids. I do not use drugs or vacines. I could be wrong, but I believe this tonic has had a powerful effect on my immune system. Others in my neighborhood whom I have given this tonic to, say they feel a boost in energy. One man is recovering his health, devestated by various parasites, viruses and bacteria by using Kombucha and other natural protocols.
Making Kombuch is a fun hobby with healthy benefits. You can get a start from me if you live in the Utah County area and attend one of my fermenting seminars held at Real Foods Market on 800 North, Orem west of State Street. I am scheduled for 2 seminars this fall. Sept. 11 at 1 pm and Nov. 13 1 pm. Or... order online at any one of a number of websites that do this.