Earlier today I bottled five bottles of Kombucha for second fermentation, and started almost 2 gallons of kombucha. Still have two bottles of water kefir left, those that were pressurized, and man the ones in the end were solidly carbonated, like the home-made soda in Kathmandu. It had never come out to be this well. Really excited about the water kefir. The problem with kombucha has been that I've been oversteeping the tea, and that's killing the community of microbes, making it bitter and strong. Maybe this time I effed it up again, but that seems unlikely. In any case, yeah, started new round of kombucha, bottled the old round, did it all so quick. Hope water kefir gets moving fast too.
In other news, the kombucha base cultures have stabilized so it's time for them to graduate from water bottles to gallon jars and bottling containers. Good times!
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