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The new, top layer on my scoby is always lighter than the older layers. Sometimes I'll see white "scum" forming on the edges. I think it's kahm yeast, but I'm not certain. I've read that pink or orange mold is the "throw it all out and start over" stuff. I've never (knock on wood) gotten that.

No, never. I wonder what happened? Did you see any mold?

Me either. I drink my homemade kombucha and I have never, ever gotten any kind of buzz from it. It depends on the strain of yeast that is in the SCOBY ("mother"). If I let mine ferment longer, it just gets more sour. If I let it ferment a reaaallly long time, it's more sour than vinegar. But...

Is that non-alcoholic? If so, I'd love the recipe!

I never heard of that, so I looked it up. The site I found had blueberry cheong that sounded fantastic!

I hope you didn't get sick...! If you have questions, just ask. There are a lot of people here with a lot of knowledge. And, :welcome