Kombucha Journal- Nailed-it!

We’ve done it! We’ve found the perfect balance between fermentation time, secondary fermentation, and balance of new and old brew.

So here are the steps: 1L Green Tea; ½ Cup sugar; your 1 Cup starter; and Scoby.

Allow to ferment for 5 days, then pour your brew into 330ml bottles and top off with unfermented brew (from your next batch) just so that the bottles are full. Then allow sit in a cupboard for 7 days for the secondary fermentation, and 3 hours before consuming, pop them into the refrigerator.

The outcome was a perfect balance of sweetness, sourness, and effervescence! Nailed-it! It has taken longer than expected (4 batches) to reach the perfect balance, but we eventually got there! Follow these steps and you’ll hit the mark on your first try!

Published by

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s