Kombucha

I just finished my first fermentation (2/16) and it was delicious! A little sour but it was left to ferment for two weeks and I liked it anyway. Onto the second fermentation to add carbonation.

While I have only just begun I want to give some tips and tricks and a shoutout to some youtubers that helped me on this journey—mainly You Brew Kombucha, and Brothers Green Eats. These guys really seemed to know what they were talking about and provided lots of pictures to compare with your brew. That SCOBY (symbiotic culture of bacteria and yeast) is a weird lookin entity and it can be off-putting for first-timers. Let me say that it’s an aquired taste—as my parents would say—and well worth the wait.