The Kombucha from a couple weeks ago was a complete success. The drink was the right amount of vinegary and sweet. It was well carbonated. After about two days, the ginger flavor kicked in. I definitely need to make some more.
Since last time I split the scoby in two by cutting it along the diameter. This isn’t how others would do it, but I figured the scoby is an amorphous blob which wouldn’t be hurt by such a macroscopic disturbance.
- Fermented the scoby on 7/29 with 3.5 Qrts water steeped in 6 bags of black Irish tea and 1 C sugar.