Well, I bottled up my first batch from my gifted SCOBY, we'll call her anessa. My batch with the Austrian self-grown SCOBY is still thinking about getting a move on. The good news on that batch is that time has helped it move along and the SCOBY is finally opaque and the tea is getting fizzy. It was on Feb 7 that I started that batch and I think I have another few days before bottling. 
Ginger juice alone is not the best option. I will use a combination of juice and slices in the next phase. I used this ginger grater (whihc I love) and pressed the shredded ginger until juice ran into the surrounding moat. It wasn't a bad idea, but I think the slices actually helped produce more carbonation.
I enjoyed bottling this fresh, perfect SCOBY batch, but I never got any labels on them as I drank them to fast. I went straight for the additives and combined a variation of bottles with dried organic blueberries, dried mango and ginger juice (no slices, just pressed juice).
The mango is AWESOME, however it looks and feels disgusting coming out of the bottle. Major YUCK; but I ate it anyway.
So, I found some bottles at a local sandwich shop. They use glass gallon bottles for cherry peppers and I acquired three jars from two locations. The only issue I see is the narrow opening, might be challenging for a variety of reasons, but hey, free and seems to be cookin' my brew fine. In fact it has more of a strong black tea taste than the other batches.
So, I brewed these two batches on Saturday, Feb. 16. The narrow SCOBY from Vanessa was put in the tall cherry pepper jar and Vanessa's baby went into a a new batch in the Target/Anchor Hocking jar. My Marianna batch is in a AH jar as well.
All are bubbly and smell like Kombucha!
8 comments:
Hello, I just started reading you blog on kombucha and found it very helpful. I had just started my own batch and was curious on a couple things and your blog has helped quit a bit. It was hard finding a website that was not pretentious, so thank you very much for keeping it real!
To make the ginger kombucha taste better, try adding a couple of lemon of limes slices in the jar with the ginger.
I will do that with my next batch! Yum!
where can you find ginger juice?
I have a Ginger grater that has a reservoir, so I only added the juice. However, it ultimately wasn't better than just adding slices, other than not having to strain them out. Thanks for posting and glad you are feeling good drinking kombucha!
This might be a silly question - what do you do with the liquid from the scoby creation?
That is the kombucha. The sweet tea ferments with a mother scoby in it forming a new scoby on top. After about 6 days the sweet tea turns into kombucha.
Right now I am in the process of making a scoby - what do you do with that liquid?
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