|I made an elasticized seersucker punch bowl cover specifically for our kombucha, to keep out dust and flies reliably - we started our first batch 2 weeks ago, so I took it down today to check it out and bottle it.|
|Ooo! What you see here is the new SCOBY with bubbly things on the surface of the kombucha, and the one we started with - kind of a ripped circle on the bottom half of the bowl - below that.|
|A close-up of the SCOBY!|
|New batch, decaf, half plain black tea, half chai, up top there - second from the right.|
We like it! This batch was quite sweet, perhaps because the mother SCOBY we used was a bit worn-out? I figure we'll let this batch sit 3 weeks and see how it is. We had to add vinegar to our first batch to acidify the solution, to keep out undesirable pathogens - normally you just use a bit of mature kombucha, but we didn't have any - so I was afraid it would taste vinegary. Not at all! It was wonderfully tart and sweet and a bit fizzy. Hooray!
Sandor is the man when it comes to fermentation: