A few months ago, I got into brewing kombucha and have been loving every minute of it. I’ve long been into the fermented probiotics, having been making milk kefir for my family daily for the past few years years. Along with that, brewing beer so kombucha was an easy transition.
I’m going to keep adding to this post as my journey with kombucha evolves and share some of the lessons learned along the way (I almost killed my scoby on my first batch, more about that later). So check back to see the progress and as my scoby continues to thrive, it will produce, as they call it babies, which I’m more than happy to share with anyone interested.
Flavor combinations attempted:
Ginger / Cayenne
Lemon / Ginger
Chai Tea
Based on 4 attempts, I’d safely say that 1 week for a secondary fermentation yields the best flavor, carbonation and overall body of the brew.
I’ve been bottling in the old school brown flip-top bottles with great success.
