11th Day Progress Report of Handmade Kombucha

수제 콤부차 11일차 경과보고

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~

 

 

Comments14
  • 헐 수제 콤부차라니 ㅎㅎ
    맛은 똑같나요
  • 콤부차 직접 만드시는군요
    시판보다 건강한맛이겠어요
  • Profile Image
    콤부차를 직접 만드셨나봐요~ 
    넘 대단하세용!
    건강에도 더 좋을 것 같아요
  • Profile Image
    부지런하시군요
    수제로 만두시다니
  • Profile Image
    와 멋져요
    콤부차를 직접 만들어드시다니
  • 대단하십니다
    콤부차를 직접 만드시는군요
  • Profile Image
    수제 콤부차 너무 대단하세요~
    넘 맛있을거 같아요
  • Profile Image
     직접만드신 콤부차 맛도 좋을것 같아요 
     1차발효 끝나고 언제부터 먹을수 잇어요???
  • Profile Image
    오오 대박입니다
    나중에 완성본 기대해요
  • Profile Image
    콤부차를 직접 만들어서 먹을 수 있군요 대단하세요 발효하는 상태에 따라 탄산이나 맛이 달라지나봐요 시원하게 먹음 맛있겠어요
  • Profile Image
    직접 만드셔서 드시다니....
    콤부차도 수제가 있었군요
    처음보네요
  • Profile Image
    만드는 레시피좀 알려주세용
    따라해보고파용
  • Profile Image
    콤부차를 직접 만들기도하는군요
    맛이 어떨지 궁금하네요 
  • 콤부차 직접 만드시는군요
    시판보다 건강한맛이겠어요

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