I attempted to make kombucha early last year, but beer brewing took over. One of my goals this year is to make more kombucha. My last scoby went bad - mouldy bad. Entirely my fault, due to bad maintenance (I left it in the cupboard and forgot about it).
The new Scoby is from Good Gut Tribe, it’s their 1 litre organic in 100 ml of starter tea. The first batch is done. 2 weeks fermenting at 22c in a dark place. Still tastes a little sweet but has the tang. Bottled it with puréed strawberry and raspberry. It will be placed with the newly bottled beer for 2 weeks at room temp, then chucked into the cold.
Nextt batch is about to be started…
The new Scoby is from Good Gut Tribe, it’s their 1 litre organic in 100 ml of starter tea. The first batch is done. 2 weeks fermenting at 22c in a dark place. Still tastes a little sweet but has the tang. Bottled it with puréed strawberry and raspberry. It will be placed with the newly bottled beer for 2 weeks at room temp, then chucked into the cold.
Nextt batch is about to be started…
