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.