My first real attempt to make kombucha with my home grown scoby came out great. I was going to do a continuous brew cycle but decided against it after reading a few articles not in favor of it. So my batch was enough to make two quart sized mason jars and two grolsch style liter jars. I made four different flavors. Mason jars- ginger basil honey and lemon cherry sea salt. The ginger one was better out of the two, both still delicious. The grolsch bottles I add a bit more sugar to create some carbonation to it. Three days later, it was time to pop them open to taste. I flavored one with apples and mint and the other with cucumber and some random flavor mint I have growing in my garden. Again, both tasted good, but the winner of all four is the cucumber mint kombucha. It tastes so good that I had to force myself not to drink the whole bottle at once. I think the carbonated ones are much better tasting, so it looks like I will be traveling back to the store to purchase a few more bottles.
In addition to my successful first kombucha brewing, I have also started a nice little scoby hotel, with 3 tenants already checked in.
Future flavors to try:
Raspberry peach
Coconut lime
Maybe something spicy or smoky
Until next time...
Get dirty and keep on gardening.
