It was a little painful in the pocket but since my optimism for my first fermentation is growing, I got these things for the rest of the Kombucha making experience.

Tons of hibiscus, ginger, lemon, lime, pineapple and a wild blackberry. Literally my first attempt at this stuff. Little sour. Gonna add a little sugar to each tomorrow.

This batch of lemonade kombucha was strong, but not carbonated enough for my taste after 5 days in 2F (and refrigerated for a couple days before I opened a bottle). I added some Monin syrups to each bottle, to hopefully jumpstart the 2F (technically this is 3F?) and give them each a little more flavor than the plain lemonade did on its own. In order: Raspberry Lemonade, Pineberry Lemonade, Lavender Lemonade, and Rose Lemonade 🍋🍋🍋🍋

My 12 y/o daughter is obsessed with this stuff, the 1 gallon batch was gone in two days between she & I 😂

Hey all, I saw that there wasn't a kombucha community here and thought I'd fill that gap. I've been brewing for over a decade from my kitchen to helping get a large commercial operation off the ground. I enjoy talking sanitation and food safety. I know a lot of the basics of the TTB process to get your beverage approved so you can help your lawyer. AMA.