I'm not sure why, but my kombucha brewing environment was so good that I was bottling way more than I could drink. I was doing the continuous brewing method with two batches (1 gal & 1.5 liter containers) and they were both ready to bottle within 2 days after the last bottling. I decided this morning to put one of my SCOBYs to sleep. It was the larger of the two, the one in the 1 gallon jar. That batch was particularly quick to reach drinkable stage. I found that I only had to leave the bottles out for second fermentation for one day as they reached my desired level of carbonation by that time. I was also able to find a 3 liter glass sun tea jar (plastic spigot not optimal but seems most readily available) at my local grocery store and transferred the 1.5 liter batch to the larger container, which I topped off with fresh tea/sugar solution. The pineapple is still my favorite flavor but I do enjoy a splash of guava nectar in it.
As far as my new foray into water kefir brewing, I am not sure it's going well. I got my live kefir grains in the mail on Thursday and brewed my first batch that day. I let it sit for 48 hours as was suggested. The water got slightly opaque, which is normal, I think, but not carbonated at all. I bottled it and hoped it would progress into the fizzy, soda pop-like beverage everyone is raving about, but it did not. I hate to say but I tossed it. It didn't have much flavor at all. Sortof a flat, very weak lemonade. I brewed my second batch and it, too, grew slightly opaque and looks like it's getting fizzy, but I'll see tomorrow. So as easy as it is to brew, compared to kombucha, it seems as though I'm a better kombucha brewer!
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