First glass of second batch

[Guest guest]

I couldn't wait, so I put one of my bottles in the fridge after a day

of secondary fermentation. The others are still on the counter.

The bottle was hard, and it has some carbonation, but I'd like more,

so I'm glad I left the other bottles out.

It is delicious! It's one of the bottles that I put white grape juice

in. Mmmm. It had a little baby forming in the top, so I just

strained that off. I've read some previous posts here that some

people just slurp them down, but I'm not that adventurous, yet! :-)

I am just tickled to death that I can make something so delicious and

good for me, with just a minimal effort and a wait-and-see approach

(sauerkraut is the same way, although all that cutting up of cabbage

is a little more than " minimal " effort, LOL).

I'm going to drink this kombucha along with a cup of miso soup. Miso

is fermented, too, so my whole breakfast will be an homage to

fermentation.

OK, another question. I don't know if it was recent or a while back

in the archives where someone mentioned burping bottles everyday to

prevent explosion during secondary fermentation. My question is,

doesn't that defeat the purpose? Will it still be carbonated if you

keep letting the CO2 out?

I burped my two glass bottles yesterday, but I've just been leaving

the plastic ones alone and just squeezing them for firmness.

I think I'm going to have to start two containers of KT. I'm looking

at the bottles I have and I'm thinking they won't last until next

weekend! Plus, since it's so delicious, I'll want to share it with

others.

Marcy