I've been bottling my kombucha in big batches, much like I do beer, and storing it away for the winter months when the scoby doesn't produce as quickly. Some of these bottles have been around now for as long as 5 months. When I crack now the brew is something akin to beer or champagne. Bubbly, not the least bit sweet, but not vinegary, either.
I've never tried water kefir. I made a couple batches of milk kefir and found that the result wasn't worth the time and effort I was putting into it.
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timeasmymeasure
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Date: 2011-01-28 04:37 pm (UTC)I've never tried water kefir. I made a couple batches of milk kefir and found that the result wasn't worth the time and effort I was putting into it.