within two weeks. The longer it hangs around, the further it ferments and becomes vinegary.
Pro tip: Black or roasted green tea are best for brewing kombuchas.
Other Flavour Combinations:
DO NOT use herbal tea during the initial fermentation as herbs such as peppermint and lavender contain high levels of antibacterial essential oils, and our scoby is a bacteria after all! The anti-bacterial nature of herbs will inhibit the fermentation process. So even though the kombucha will still ferment over a longer period of time, your scoby will weaken very quickly, after one or two brews. I made this mistake years ago.
300g chopped mango, pineapple, strawberries etc 500 - 750ml fruit juice Small handful fresh herbs or spices 250ml ginger juice + 60ml lemon juice Pre-boiled herbal tea (8-12g of dried herbal tea leaves + 1L water)
Any natural herbal ingredients should be added during second fermentation for flavouring purposes only.
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