Hello World!!! 馃審
I'm really excited to share this! Bottling Kombucha 馃嵑 is always my favourite day because there's never enough Kombucha to go around. I always pass my neighbour, family and friends the freshly bottled Kombucha aka Booch to share the joy. 馃嵒馃嵒
Before I went overseas, I made a fresh batch of Kombucha.
This is one of my Favourite flavour: Jasmine Tea + BOH (Black) Tea Combination!
馃嵑 Fermentation Period: 2 June - 25 June (23 Days)
馃嵑馃嵑Volume: approximately 3 Gallon tank
Now I wonder if I should drink it neat or add additional ingredients e.g. ginger or apple for a secondary fermentation to give it a flavour boost and for extra fizz!! What do you think?
Look at the lovely fizz on this bottle. I can't wait to drink it since it reminds me so much of my momma who used to make gallons batch after batch.
My sweet Kombucha baby may look ugly but the appearance of a SCOBY makes no difference to the taste of a batch of booch.
And now I'm off to ponder on what to do for Secondary fermentation. Any suggestions would be appreciated!
馃嵐I hope you enjoyed my little sharing! Thanks for viewing! 馃嵐
Hasta la vista! Till next time!馃嵑馃嵑馃嵑
馃惥Busypaws馃惥