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Post by mzgarden on Feb 1, 2020 11:42:40 GMT
Fairly new to making my own Kombucha. Some batches appear to ferment, get bubbly and stay tart but sweet after I strain and refrigerate. Other batches seem good after straining and refrigerating but quickly get too vinegary to drink.
Is there a trick, after it's fermented with the scoby, been strained and put in the fridge to keep it from continuing to ferment and get too much like vinegar? (I do not have the capability to actually bottle and I'm only making a half gallon at a time).
Thanks,
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Post by Tim Horton on Feb 1, 2020 19:10:32 GMT
Rather than have them go directly to recycle, we were given about 10 dozen home brew beer bottles.. Sweetie advertised and sold them to a couple who makes Kombucha at there stall in the year round farmers market.
They gave us a bottle each of 2 flavors they had at the time. To our taste both were total gross.. For something that is to be good for you, this tasted worse than medicine to us.. We tasted and poured it out.. But then, like the saying, that is why they make Ford and Chevy.. Many must like it, because they have been in the farmers market for years now..
Occasionally at the peak of summer (20C=70F) we will make a very light version of a "hay makers" punch. With apple cider vinegar, and such.
Everyone has different likes and taste.
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