Tasted my kombucha this morning. It is more fizzy, less sweet, and smells like apple cider vinegar. In the back of my mind even though I know a kombucha coming out of dormancy does not form a baby, I was still wondering if I did it right. The changing sweetness level is very reassuring.
Since I am planning on adding flavor when I bottle it, I want most of the sweetness to go away. I think kombucha is one of those things that disproves that smell and taste go together all the time. I am not fond of the smell of vinegar, but really like kombucha.
I'm thinking for the next batch, I will use less sugar as outlined in the blog Kombucha Fuel. I also like the idea of in the blog of using jam to flavor in the secondary bottling process. I already have couple of jams to try once the main brewing is done. I've been saving my GT's Mystic Mango bottles to use for the secondary bottling.
I'm really surprised at how easy this has been so far. It will also save me a lot of money. I can't wait to try the continuous brewing method which is supposed to be even easier and more nutritious.
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