I'm really excited to share this! Bottling Kombucha 🍺 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. 🍻🍻
Before I went overseas, I made a fresh batch of Kombucha.
This is one of my Favourite flavour: Jasmine Tea + BOH (Black) Tea Combination!
🍺 Fermentation Period: 2 June - 25 June (23 Days)
🍺🍺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!
Hasta la vista! Till next time!🍺🍺🍺
🐾Busypaws🐾
