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.
Recent Comments