First run at Kombucha making, instead of using sugar I wanted to use maple syrup just to see how it would respond.
To make the Kombucha I used a newborn Scoby that came out from my first fermentation. Made the mix on Feb 17, as of today Feb 21 there has been no major development or fizziness.
I changed the scoby from the first fermentation to a larger container as the intention is to keep growing it.
It's healthy and growing
every week. I want it to grow to at least 6 feet. The Kombucha I brewed
was Echinacea with Maple ( a substitute for sugar) it's tasty. It was
my first time enjoying Kombucha, I have tasted it in the past but did
not like at all. I'm content with the flavor SCOBY is already over 1 feet long,
my apartment smells like a vinegar but I am a happy camper.
The final product has a beautiful brown/amber color the only problem is that it is very sticky.
4 month out and it's still sticky.
