Our kombucha scoby had a baby scoby, so we put it in a separate jar to make another batch of kombucha. By the way, our kombucha tastes wonderful! We have already experimented with making some secondary fermentations with hibiscus and another one with sassafras and sarsaparilla. My favorite one has been the hibiscus...it kind of tastes like a wine spritzer...but better...and better for you! Once we have enough kombucha scoby babies we will probably start selling them in my Eco-Friendly Freckles shop!