The medium batch was good – not too strong/vinegary with the right amount of sweetness. We used 1/3 cup of tangerine juice, 1/2 Tbsp sugar and made 11 bottles. We borrowed from the larger batch to make the last 3 bottles.
The large batch was good – a little weaker – but good. We made use 1 tsp of sugar and made 11 bottles.
The medium batch was strong and a bit vinegary with a slight sweetness. We pureed frozen raspberries and used 1/3 cup of puree, 1 Tbsp sugar and made 12 bottles.
For the large batch which was a good sweetness w a slight but not strong vinegar we use 1/2 Tbsp sugar and made 11 bottles.
Pulled them at 2 days and they were not explosive. Unfortunately, I have had a cold for the past week and can’t tell whether it’s sour or I just can’t taste sweet :).
The medium batch seemed a bit weak tea-wise but had a bit of vinegary bite with a little sweetness. We used 1/3 cup pink grapfruit juice, 1 Tbsp sugar and made 12 bottles
The large batch was a good strength teawise with a perfect sweetness (not too much or too little). We used 2 tsp sugar and made 11 1/2 bottles.
Grapefruit was pulled at 4 days and it had barely a pop but had good fizz.
The medium batch was very strong and vinegary. We used 1/3 cup tangerine juice, 1 Tbsp sugar and made 12 bottles.
The large batch was strong and a little less vinegary. We made 9 bottles (plus a tester jar) w 2 tsp sugar.
The tangerine was pulled at 4 days and had barely a pop but had decent fizz.
The large batch was a good strenth – not too strong or weak. We made 12 tangerine dreams with 1/3 cup tangerine juice and 1 Tbsp sugar.
We made another 11 bottles of plain with the medium batch (just right) w 1/2 Tbsp sugar.
We pulled the tangerine at 4 days and it was good – not much pop but a little fizz. It will continue to ferment in the fridge.
Well, I really loved last week’s grapefruit kombucha it was dry with fizz and perfectly lovely. So, this week it’s grapefruit again!
We used the large batch (by accident cuz we were fighting and G wanted to go up and do his hydroponic set up rather than bottle kombucha) for the grapefruit. The large batch was ok – medium weak. We used 1/3 cup grapefruit, 1Tbsp sugar. We made 12 bottles of grapefruit.
We used part of the large batch and the medium batch (just right) for the plain and used 1/2 Tbsp sugar to make 11 bottles.
We pulled grapefruit at 4 days and it was perfect – not much pop with a bit of fizz. The longer it sits in the fridge it will continue to ferment.
We used the medium batch which was just right to make 11 bottles of grapefruit kombucha. We used a fresh (very dry) pre-squeezed grapefruit using 1/3 cup and 1 tbsp sugar.
For the large batch we made 13 bottles of plain kombucha using 2 tsp sugar per bottle.
We pulled the grapefruit at 4 days and there was barely a pop but there was just enough fizz to justify pulling it and putting it in the fridge. Was perfect.
The medium batch was just right, not too strong. We did 2 tsp of sugar to 1/3 cup strawberry puree. We made 9 bottles
The large batch was good as well just always a tad weaker than the medium. We made 14 bottles of plain using 1 Tbsp of sugar.
Strawberry was pulled at 2 1/2 days and there was no pop but we figured it would continue to ferment in the fridge.
The medium batch was vinegary and strong. We added 1/3 cup tangerine juice and 1 Tbsp sugar and made 9 bottles
The large batch was not as strong but on the vinegary side as well. We made 14 bottles and used 1 Tbsp of sugar.
We pulled tangerine at 4 days and was slightly fizzy.
We let the medium and large batch go 9 days instead of the usual 8 days and they were strong – maybe too strong.
We used the medium batch was so strong, vinegary. We pureed 2 pounds of pineapple and added 1 cup coconut water. We made 9 bottles adding 1/2 Tbsp sugar. Will pull at a day and half – hopefully the vinegar doesn’t kill it.
The large batch was very strong but less vinegary than the medium batch. We used 1 Tbsp sugar and made 14 bottles.
We pulled the bottles at 2 1/2 days and it had a slight pop, no explosions and tasted good.