homebrew kombucha: tasting

After three days of second fermentation (after the addition of juice to the kombucha), we broke out a bottle of the mango kombucha. I was pretty nervous – not about safety, but about whether the juice to tea ratio was right and whether or not it was carbonated enough. 

We both like our kombucha cold, but since it ferments at room temp, we added ice. 

The mango was quite good. Mark thought the juice ratio was perfect, though I thought it was slightly too much. We both thought it could use another day or two of carbonation (we had these at day 3). But it was truly delicious.

We tried the tart cherry the next day (day 4 of carbonation). I thought the cherry had a better ratio of juice to tea than the mango, and Mark, even though he’s not as much a fan of tart flavorings as I am, thought it was good as well. Ironically, we both felt it needed more carbonation than the mango one, even though it sat for another 15 hours. I think that might have something to do with the particular juice and how much sugar is in it, etc. 

We also gave a bottle of cherry to our friends, who both reported it tasted great. And one of them wasn’t really interested in GT’s kombucha when he had it, but liked mine! Better than GT’s? For a tiny fraction of the price? I’ll take it!

From this point forward I’ll keep a supply of kombucha going and will be trying to work it into my diet daily, for the GI benefits it supplies as well as the fact that it tastes fantastic. I’m quite proud of myself for finally following through on this project and checking off one of my 2014 goals!

To read more about this process, check out these other posts in the homebrew kombucha series:

Making a SCOBY
Making the first batch
Flavoring and bottling