Basically ‘booch, or more commonly called kombucha, has become a a big hobby of mine. My current struggle is getting the second ferment more effervescent. I’ve been researching and am pretty sure it’s a sign that 1. I’m either letting the first ferment go to long or 2. my cultures aren’t super healthy. What doesn’t help is that our weather has turned bitter cold, and kombucha LOVES warmth. So, I’ve been working on ways to provide the extra heat in an otherwise chilly house: setting it next to the crockpot during the day, placing the second ferment bottles in the bathroom with the door shut to catch the heat, and pulling my second ferment from the top leaving the bottom with all the wispy yeasty strings in order to garner a stronger first ferment.
If you have any tips, I’d love to hear! How did you know when the right time to pull from the first ferment was? Did you find different kinds of fruits produced more CO2 buildup? How did you figure out if your SCOBY was healthy?
Cheers to Fermentation!