Compared to my Boston batches, the Kombucha I've been making here have been way more alchoholic and way less vinegary. Which is fine if you like to get drunk, but not as much if you enjoy the tangy taste of kombucha. Secondary fermentation is still a faraway plan, and I haven't even bothered with fruit syrups. I had a cup or two of the boocha earlier today and man I'm still not feelin' straight, yaammin?
No comments:
Post a Comment
Tell me what you think. I'll read, promise.