#kombucha #buch #ferments #santarosacounty #pensacola #milton See to the right side of picture is kombucha hotels where the SCOBYs hangout until they are needed to brew a batch of Buch. Front and center is the current brew that I combined this morning, it is combination of ginger root ferment and a 15 day kombucha. I started the plain kombucha October 18th, see the jar to left side of picture, that gallon jar contains the reserved kombucha and the SCOBYs from that batch of brew. I combined about 3/4 gallon of the Buch with about a half a gallon of a fermented ginger root starter including the chopped ginger root into the 2 gallon vessel. This is the 2nd ferment and it will brew for about three days and then I will bottle it. I checked the pH of combined brews, it is about 3.2 and I sampled the brew…. Yummy yum yum! It is already delicious and will now build more depth of flavor and Co2. This is by far my best batch since I started making Kombucha! This is the recipe I will repeat over and over again for years to come! If anyone wants to make their own and need a good SCOBY… I have plenty of SCOBYs up for adoption!
Check out my Instagram post: Ginger Kombucha