The large batch was weak and sweet – not sure why as it was a very hot week and a beautiful giant scoby formed. We used a different tangerine juice not sure if it will be as good. We used 1/3 cup juice, 1/2 Tbsp sugar and made 13 bottles.
The medium batch was also oddly weak. We used 1/2 Tbsp sugar and made 9 bottles.
The large batch was slightly strong but still sweet. This time we used pre-made fresh squeezed grapefruit using 1/3 cup juice, 1/2 Tbsp sugar. We made 14 bottles.
The medium batch seemed slightly strong. We added 1/2 Tbsp sugar and made 8 bottles.
Grapefruit was pulled 3 days and came out with very little pop but a good fizz.
The large batch was on the sweet side and not very strong. Greg said he did not transfer a lot of the SCOBY from previous batch which affected the strength of the kombucha. We used tangerine juice and added 1/3 cup, 1/2 Tbsp sugar to each bottles. We made 14 bottles.
The medium batch was just right with more punch than the large batch. We made 9 bottles of plain with 1/2 Tbsp sugar.
Tangerine was pulled at 3 days and was just right.
Large batch was very fizzy, strong but not crazy strong – well at least for me :). We pureed chunks of pineapple and used 1/3 cup and 1/2 Tbsp of sugar to make 15 bottles.
Medium batch was good, tea was strong but not too vinegary, moderate fizz. We made 8 bottles w 1/2 Tbsp of sugar.
We pulled the pineapple at 2 days and it was fine. I left the fridge door open for a few hours and bottles warmed and became sweaty after that it was explosive.
The large batch was strong and not very sweet – not too vinegary though. We used 1/3 cup tangerine juice, 1 Tbsp. We made 14 bottles
The medium batch was strong and was not too sweet – very tasty. We used 1/2 Tbsp of sugar and made 10 bottles.
The large batch was pulled at 3 days. No pop to bottle but there was fizz. Maybe could have been left for another half day.
The large batch wasn’t very strong. We are trying frozen peaches for the first time. They smelled ‘green’ or unripe and were not very sweet. Not sure how this is going to turn out. Blended it and used 1/3 cup puree per bottle w 2 teaspoons sugar. We made 12 bottles.
The medium batch was a little stronger than the large batch but not much. We used 1/2 tbspn sugar, 1/3 cup puree and made 11 bottles. One of the bottles was the new fangled one w the cap. We shall see how that goes and if we can get the fizz we do w our old ones.
We pulled the peach at 2 days and it wasn’t explosive. It lacked any distinctive taste so will not make this one again.
The large batch wasn’t too strong was so we did 1/3 cup strawberry puree with 2 tspns sugar. We made 13 bottles.
The medium batch was just right as well. We did 1/2 tbspn sugar 10 bottles.
There was a lot of experimenting with this strawberry. We pulled it at 1 days and it was not ready. We pulled a 2nd one at a day and a half and it was still not ready. We ending up refrigerating at a 2 days and it was mildly explosive …of the slow molten lava variety and very manageable.
Large batch was strong with big SCOBYs. We used the usual 1/3 cup tangerine juice cold pressed and 1 Tbsp sugar making 14 bottles.
Medium batch was strong as well, we used 1/2 Tbspn sugar and made 9 bottles.
We pulled the tangerine at 3.5 days and it had some fizz and did not pop.
The large batch was on the strong side. Our neighbor Rindon gave us fresh apricots (stewed down with a bit of honey). We used 1/3 cup of apricot with 1 Tbspn sugar to make 14 bottles.
The medium batch was super strong and we used 1/2 Tbspn sugar to make 9 bottles.
We pulled apricot at 2 days and was explosive. Summertime will need to pull at 1 1/2 days.
The large batch first fermentation was a good strength – not too strong. We juiced 9 grapefruits using 1/3 cup per bottle and 1 Tbsp sugar to make 15 bottles.
The medium batch was on the strong side we used 2 teaspoons of sugar (rather than usual 1/2 Tbspn) and made 8 bottles.
We let the grapefruit go too long at 4 days and it was explosive.