You can see that the scoby has become thicker.
It's not sour, but a fresh scent also comes up.
Now, once the bubbles rise, the first fermentation is complete.
It's winter, so it's cold, and since it's made with Earl Grey, the fermentation is slow. Blending the Earl Grey aroma with oil-like ingredients is said to be bad for fermentation.
The second fermentation involves sealing the container to block oxygen and adding fruit for another round of fermentation, which results in more carbonation. It's similar to the principle of makgeolli. This process makes the kombucha fizzy like the commercially available ones. The longer fermentation produces a slightly higher alcohol content. Basically, kombucha contains a small amount of alcohol. Commercially available kombucha probably contains almost none.
Anyway
I don't do second doses. I'm busy just taking the first dose.
Cheer up, everyone~
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