So I tried to make kombucha again after the first batch was way to vinagarry for us. This time I used an earl grey tea. After making it I found out that you shouldn't use early grey because there is oil that can cause mold but it looks like I was lucky and nothing went bad.
This latch only fermentated for 7 days and it came out much nicer. After fermentation I added a couple tablespoons of sugar and bottled them up. In total it made a little less than 2 letres.
Adding the sugar seemed to help the fizz of it but it still has a very strong vinagar after taste. Even when mixed with juice.
For my next batch I am being a little more careful in the measurements. I used a pearl river organic green tea from the tea emporium and simple hot tap water (approximately 45 degrees C). I also added 1/4 cups of sugar and Stealer the tea for several hours ( going on3 hours so far). Rather than putting the tea in a tea ball I just put it into the water to steep. There was approximately 3 tbsp of tea leaves
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