Guest guest Posted March 17, 2012 Report Share Posted March 17, 2012 Hello: is the sourness of kombucha an indicator of how healthy/beneficial it is for you? I don't know if that's true, but I think that the more sour it is, the better it is for you and I wonder if I'm wasting my time drinking kombucha that is sweeter (though delicious) Sometimes our batches after the second brewing stage in the bottle are very sour, like vinegar, almost undrinkable for us. Some batches have a sour tinge but are sweeter and very delicious. Some background, I'm new to the list. We have been brewing kombucha since October and find it very interesting. The brew is very tasty. We learned about how to make it from a local friend. Some flavours we use in bottling are local sour cherries, local saskatoon berries, crystallized ginger, fresh orange juice, local raspberries. And we have made it with mulling spices too in the bottle. Thank you in advance for your comments, in Canada. Quote Link to comment Share on other sites More sharing options...
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