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.
The large batch was brewed just right not too strong or sweet. We used 1/3 cup of tangerine juice, 1 Tbsp sugar and made 15 bottles.
The medium batch was a little weak but still a good brew. We made 9 bottles w 1/2 Tbsp sugar.
Tangerine was pulled at 4 days and was perfect amount of fizz and sweetness.
The large batch was just right – we pureed frozen raspberries and added 1/3 cup to each bottle with 1 Tbsp of sugar. We made 13 bottles
The medium batch was also perfect not too sweet or too strong. We made 10 bottles and 1/2 Tbsp sugar.
We pulled the raspberry at less than 2 days and it was still explosive – not as bad as the pineapple but still explosive.
The large batch was not too strong or weak and not too sweet. It’s been hot but it did not seem to make the kombucha too strong. We used tangerine juice 1/3 cup and 1 Tbsp sugar to make 14 bottles.
Medium batch was just right as well. We made 9 bottle with 1/2 Tbsp sugar.
We pulled the tangerine buch at 4 days it was pretty good. No explosions, good fizz, strong.