KOMBUCHA 101 Best cup ever: DIY Blueberry and Peach YUM

So following our previous  posts on Kombucha 101 we have now created the world's best cup of....

WAIT FOR IT...

YUM!!!

Kombucha with muddled blueberries and peaches. Are you kidding me? This is the BEST Kombucha I have ever had and I have tried me some serious varieties of Kombucha. 

We used the black tea and followed the regular process we posted. After one week of fermenting with a nice healthy scoby we removed the scoby and started a new batch. Then took the current batch of Kombucha and added blueberries and chunks o' fresh peach. Just a few days later and DELISH! 

 I thought the black tea may possibly be too strong with the fruit but it was what we had going so we tried it. Now I can't imagine trying anything else. Although we may get a few batches going at a time - one white tea and maybe even a green tea.  SO EXCITED! Can't believe how easy this is and boy does it save a ton of money. Kombucha is expensive at anywhere from $3-6 a bottle. 

I am telling you, this is worth a try. It is...

-SIMPLY SUBLIME!

Kombucha 101: the journey continues

So we WAIT! 

I told you once we transferred it into a large mouth glass container we would re-post. So as promised, here it is. On February 24th we started our Kombucha Creation Quest. We started our batch with out the Mother Scoby they suggest - so we knew it would take quite a bit longer.

We are 2-1/2 weeks into the journey and we can see (and smell) the kombucha making in action. The liquid is a little milky right now with the obvious beginnings of  a MOTHERLOAD... 

• SYMBIOTIC
• COLONY 
• Of 
• BACTERIA and 
• YEAST

Not sure the photos give you an idea of the progress we are making - but the floaties are growing and there is a translucent gel like layer growing on the top of the jar. We are loving checking it, but being careful not to disturb it too much. 

At this point (taking a wild stab here) I am assuming that the actual liquid in this jar will not be something we consume. It is smelling strongly like yeasty vinegar...YUM right? I think we will grow the scoby and reserve some of the liquid to start a fresh batch for our first consumption experience. 

We shall see though...