The large batch was weak – possibly due to a small SCOBY. For the large batch we pureed 1 1/2 personal organic ‘seedless’ watermelons. Seeds were removed before it was pureed. We used 1/3 cup of watermelon, 1 Tbspn sugar and produced 13 bottles
The medium batch was stronger than the large, we used 1/2 Tbspn and made 10 bottles.
Removed the watermelon late at 2.5 days and it was explosive.
We had a flat of strawberries and pureed 3-4 baskets to make 2 and 1/3 cups of strawberry puree. The large batch tea was very strong as we used more oolong to brew that batch. We used 1/3 cup of strawberry and 1 tablespoon sugar to make 14 bottles of kombucha
The medium batch was strong teawise as well. We used 1/2 tablespoon of sugar to make 8 bottles.
Strawberry was pulled after 2 days and was perfect – slow eruption and not explosive.
The large batch was strong we used 1/3 cup juiced grapefruit and 1 tablespoon of sugar. We made 14 bottles of greyhound.
The medium batch was very strong so we did 1/2 tablespoon to make 8 bottles.
We pulled the grapefruit at 2 days and it was perfect, not explosive but a good fizz. Pulled the plain at 2 weeks.
The large batch was a little sweet and a little on the weak side. We pureed 2 pounds of mangos w 2 limes and used a 1/4 cup of the puree with 1 Tbspn of sugar. We made 13 bottles.
The medium batch was just right and we used 1/2 Tbspn sugar per bottle and made 8 bottles.
We pulled the mango lime at 2 days and it did not explode and it a good amount of fizz.
The large batch was very strong, just stirring made a lot of foam. We used 13 Cara Cara oranges juiced and used 1/3 cup, 1 Tbsp sugar to each bottle.
We made 15 bottles.
The medium batch was not as strong but had good fizz as well. We made 8 bottles and used 1/2 Tbspn sugar.
We pulled the Cara cara orange at 3 days and it was just right. Barely perceptible pop but perfect fizz.