The continuous brewer method of brewing Kombucha is really a superior way of doing it. The batch ages to perfection in just a few days. It comes out of the crock a bit fizzy. Tonight I added some pure grape juice and sealed the bottle for the second fermentation, turned the bottle upside down to blend the extra Kombucha that I filled the bottle with and it fizzed all over. I've never been so happy to have a mess to clean up. I MADE FIZZY GRAPE KOMBUCHA!!
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