Just over two weeks ago I started making my own homemade kombucha. I left off here with the fermentation process, and promised to check back in after 14-28 days.
For the last couple weeks I left the jar of kombucha sitting in front of the heater wrapped in foil and towels. It kept it at a steady 70F so the ‘buch could ferment. I checked on the growing Scoby almost everyday. The dark line in the Scoby is actually yeast which is a natural by-product. I was so nervous about mold growing but thankfully that wasn’t a problem I faced. After a two weeks I started tasting the ‘buch everyday so I could bottle it when it tasted just right. I opted to bottle when it was starting to have a slight sour taste but was still slightly sweet.
Once it was ready to bottle I took the cloth off the top and using clean hands I removed the Scoby and put it in a container with about 2 cups of kombucha to store it. I then poured off the ‘buch into the amber growlers to flavor.
I flavored each bottle slightly different. In one I added raisins which gave it a nice grape flavor. I made one jar blueberry flavored and the other strawberry. I left them on the counter to ferment for a few more hours before putting them in the fridge.
The ‘buch is all ready for drinking now! I had the raisin flavored bottle the other day and it was delicious! I’m excited to try the blueberry and strawberry flavors soon. I plan to start making another batch of kombucha this weekend and really look forward to playing with the flavoring again!