Meliors Simms

Sustainable Life Skills Coach-Learn to Mend

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Tweaking my kombucha

This class is really useful because I've been making kombucha for a few months now and its always quite vinegary. I got told to leave it for ten days but my next batch I'm going to try just four days as per your suggestion. I wonder if because its winter, and houses are usually quite cold in New Zealand, is why I got told the longer first ferment. What do you think?

Here's what it looks like after 10 days just before I decant it to start the second batch. I usually make mine with rice syrup because I'm refined sugar-free.

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Does it look ok to you? It smells and tastes fine. 

Update: Here's my bottle ready for second ferment with apple, blackberry and ginger. Yum, I can't wait to try it!

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