Y’all. I can’t believe it! I successfully brewed kombucha!
So it tasted pretty good after the first ferment, and I had high hopes for a good result also after the second ferment. The second round happens in the bottle when you add flavor and, hopefully, create some natural carbonation. If you read my last post, I added pureed, canned pineapple to my kombucha bottles for this stage.
My results were a not too sweet, fizzy, pulpy, lovely pineapple kombucha. Next batch? I’m thinking strawberry lemon!
Thanks again to my friend Amy who, yet again, provided great advice!
Hope I’ve inspired one of you to try home brewing kombucha! As always, I hope you all are safe and healthy.