Kombucha Chronicles: Fermenting Update

If you've been following me awhile you'll know I got a little kombucha crazy with my series the kombucha chronicles now featured in full over at the Homestead Guru. I'm still brewing guys although it's been a little while since I've updated on my brew. Yesterday I harvested at least 3 gallons nearly 4 gallons into flip top bottles which are building fizz as I type.

I was a little discouraged after I got mold on one of my brews but it hasn't happened since and I've now harvested several happy gallons. The only issue is I now have pressure to get more brews started.

It's not the brew photoed but I did a test run of a green tea and jasmine tea blend to brew. I didn't know what John would think but when he said he really liked it I decided one of my big brews will be converted to a jasmine blend.

I tried using dates for the first time for a couple of reasons: I bought dates at the market, my brew was on the tart side and they're full of sugar and I like dates. Combine it with flavors like cinnamon, maple and honey and we've got a winner coming....I hope.

Mexican cinnamon, distinctly different in all sorts of ways.

I've been experimenting with using dried fruit instead of fresh fruit. I'm not sure on my thoughts on it other than it's much milder in taste.

Yay kombucha!

Check out some of my other recent posts!

Acapulco Sunsets: First of the Dry Season
Fermentation Adventures: Growing and Expanding Ginger Bugs
Restaurants of Acapulco La Concha Part 2