The kombucha in both batches were perfect. We made 18 passionfruit (1/2 tbsp sugar) and 6 plain (1 tsp sugar).
Kombucha batches for medium and large were a little strong but not too bad. We made 24 bottles with 1 tsp sugar per bottle.
We turned up the heat in the house due to cold weather so at 9 days the buch was ready! We continued on with the passionfruit – I think there will be one last batch as the vine is producing less. It wasn’t bad as I harvested over 400+ and that’s with sharing with the rats, mice, squirrels and opossums.
We made 14 bottles of passionfruit and 2 tsp of sugar per bottle and 13 bottles of plain with 1 tsp of sugar.
We pulled the passionfruit at 3 days but it was too early even though the pulp was rising in the neck.
We pulled at 10 days and things as we tested at 9 and was a bit weak. Ten days was good for the batch as days are getting colder. We ended up making 18 bottles of passionfruit w 2 tsp sugar. We made 3 regular sized plain (1 tsp sugar) and 2 tall (1/2 tbsp sugar).
We waited 9 days vs usual 8 days because we forgot :). It was fine a bit strong but not bad. We used 1 tsp sugar and made 20 bottles.
We let the 1st fermentations go to 9 days (instead of the usual 8) as after testing it the large seemed weak. The extra day helped and it could’ve gone even another day.
We used the large batch to make the passionfruit. I scooped out over 100 passionfruit to make this passion fruit batch. I added 3 squirts of sugar water – maybe too much as it was already sweet. For first time I left the seed in adding 1/4 cup and 1/2 Tbsp sugar per bottle. We were able to make 10 bottles.
With the remaining kombucha we made plain adding 1 tsp sugar making 11 bottles.
The passionfruit was pulled at 3 days and it was a tad explosive but manageable.
We waited an extra 1 day as the SCOBYs in both medium and large batches weren’t that developed and the kombucha was weak. Waiting the extra day was helpful.
Both the medium and large batch were better with the extra day and were strong but not overpowering.
We made 18 bottles w 1 tsp sugar and 1 large bottle w 1/2 Tbsp sugar.
We did another batch of raspberry kombucha. Both the large and medium batches were strong but not overly vinegary. The medium was a tad stronger.
For the raspberry we made 12 bottles with 1/2 Tbsp of sugar and we made 11 bottles of plain with 1 tsp sugar.
We pulled the raspberry at 3 days and it was good. No explosions – a little on the less fizzy side but it will continue to ferment in fridge.
We waited an extra 2 days (10 days total) as the large batch was not ready the medium batch was weak. They were better after two extra days.
We made 19 bottles of plain 2it both batches adding 1 tsp sugar.
The large batch was fizzy on the strong side but not too much. We made 12 bottles of raspberry kombucha using 1/3 cup pureed raspberries, 1/2 tbsp sugar.
Medium batch seemed just right we used 1 tsp sugar and made 8 regular sized bottles and 2 large.
We pulled the raspberries at 3.5 days slightly eruptive but manageable.