We waited 9 days vs usual 8 days because we forgot :). It was fine a bit strong but not bad. We used 1 tsp sugar and made 20 bottles.
We let the 1st fermentations go to 9 days (instead of the usual 8) as after testing it the large seemed weak. The extra day helped and it could’ve gone even another day.
We used the large batch to make the passionfruit. I scooped out over 100 passionfruit to make this passion fruit batch. I added 3 squirts of sugar water – maybe too much as it was already sweet. For first time I left the seed in adding 1/4 cup and 1/2 Tbsp sugar per bottle. We were able to make 10 bottles.
With the remaining kombucha we made plain adding 1 tsp sugar making 11 bottles.
The passionfruit was pulled at 3 days and it was a tad explosive but manageable.
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.
We made 21 bottles of plain using both batches. Both were strong but the medium was very strong and vinegary. We used 1/2 Tbsp of sugar.
The large batch was sweet and just right. We used 1/3 cup organic Concord grape juice and 1 tsp sugar and made 12 bottles.
The medium batch was very strong. We used 1/2 Tbsp sugar and made 10 regular sized bottles and 1 large.
We pulled the grape at 5 days and it was just right.