Kombucha Day 7

by Sherri Koehler on March 20, 2010

After seven days of brewing there was a distinct, apple-cider vinegar like scent coming from the glass jar. There were also a lot of bubbles and a new child culture forming on top of the mother culture I’d obtained from Jordan.

I did a taste test with a clean spoon and the result was tangy, not too strong, still a little sweet. I decided to go ahead and try making a new batch of sweet tea and bottling the brewed kombucha.

Here’s everything ready to go. The two cultures have been removed to a clean plate. I have a water pitcher to pour kombucha into and 3 clean bottles (recycled Dragonfly Chai bottles) ready to fill.

Here’s a nice close up shot of the child culture that has been growing on top of the original mother culture.

The kombucha filled the 3 bottles right up to the top with enough left over to keep the batch going as well as a glass for me to try. After having a glass full I realized it was still pretty sweet, perhaps it could have brewed for a couple of extra days? From what I’ve read on line the brewing can take anywhere from 5 days to two weeks at which time most of the sweetness should be gone.

The bottles will sit for at least 5 days to mature in flavor. Sometime next week I’ll be opening them up to try it out.

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