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.