So far so good with my kombucha! The latest batch is currently fermenting and I think it’s going to be a good one. Batch one and two were made with organic honeycrisp apple juice and ginger. The last batch had a far more pronounced ginger flavor because I used peeled and sliced ginger instead of just a chunk of peeled ginger.

The second batch used organic black tea bags and organic hibiscus/mint tea bags, this new batch I used organic herbal spice tea and black tea. I plan on adding a lot of ginger to this batch as well, because I really like the flavor and the tummy benefits. I decided to branch out with the juice as well and use organic pear instead of apple.

The glass jar I have been using for the second ferment is not at all right. I love that it has a spigot but the top does not allow for proper carbonation to build up. I really need screw top jars for that to happen, so I’ve been saving bottles to use for this third batch. I have the two apple juice jars and a few store-bought kombucha bottles.

I really want to go to the local homebrew supply store to get these awesome bottles. One case of 12 would be perfect for ongoing batches of kombucha. My whole family loves it and the bottles are really ideal for individual servings. Of course I also fantasize about getting snazzy labels and coming up with some sort of snappy name for my brew. Not to sell, the Austin kombucha market is getting pretty saturated–mostly just because I like the idea of sipping my kombucha out of cute personalized bottles.

Have you made kombucha yet?