I finished my first second ferment of Kombucha today.
During the first ferment, a gallon of water laced with green tea and honey are transmuted into a slightly sour beverage with almost no carbonation.
During the second ferment, the kombucha is transferred to glass bottles, fed a little more sugar, and mixed with additional ingredients for flavor.
We kept it simple and stuck fruit flavoring. This week, we had 3:
- Blueberry & Ginger: My son's choice. I think he had some of this at a restaurant once. This was the most fizzy of the bunch.
- Raspberry: Keeping it simple
- Raspberry vanilla: Let's kick things off with some A/B testing!