We waited an extra 1 day as the SCOBYs in both medium and large batches weren’t that developed and the kombucha was weak. Waiting the extra day was helpful.
Both the medium and large batch were better with the extra day and were strong but not overpowering.
We made 18 bottles w 1 tsp sugar and 1 large bottle w 1/2 Tbsp sugar.
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.
We waited an extra 2 days (10 days total) as the large batch was not ready the medium batch was weak. They were better after two extra days.
We made 19 bottles of plain 2it both batches adding 1 tsp sugar.
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.
We used both batches to make 21 bottles of plain. We used 1 tsp of sugar for fizz – medium was strong and the large was about right.
Large batch was strong as was medium batch.
We made 12 grape apes w 1 tsp sugar and 12 plain w 1/2 tsb of sugar.