Did it work?

When you start a new beverage, the "fungus" tends to sink to the bottom of the container that hosts it.

During theĀ  fermentation, when it turns the tea, it produces carbon dioxide (CO2) under it, which makes it need some time to collect enough gas and bubbles to go back to the surface.

After a few days of preparation, a vinegar odor appears and a thin, transparent membrane forms above the "mushroom". All of this is perfectly normal and means that a new kombucha is on its way.

new kombucha, baby kombucha
Here, a new kombucha membrane has formed on the surface