A few days ago, I bottled my kombucha. I used two glass brewing containers. One was an iced tea jar with a spout. The spout worked great for bottling because all I had to do was flip the lever and pour into my mason jars. My second brewing container I actually liked better. It was an old wine jug I stole from a friend (She drank the wine; I took the container). Obviously, it was easy to pour into the mason jars too, but I really liked the way my kombucha turned out in this one. It fermented much quicker than I expected, and the mushroom/SCOBY was huge. The kombucha was even carbonated when I was pouring it into the mason jar! The taste was a bit strong, especially if you’re not used to drinking kombucha. I bought some lemon echinacea juice to mix it with because I’ve been wanting to test some different flavors out. Any kombucha experts out there have some suggestions??
I left the kombucha to ferment for about three weeks, and that was probably the reason it tastes so strong. I started two more batches after I bottled these, and I will test them after a week or two instead of three or four weeks. The new batches are also a test of new teas! Both gallons this last time were black tea, but this time I’m trying out white and green tea! Fingers crossed it works out! I have no idea if there are differences between brewing green, black and white tea. Again, any kombucha experts out there have any advice??