2nd Ferment

Imagine: it's 9:00pm at night, the kitchen is clean and the evening is coming to an end. 

But wait, what would be a perfect ending to this night you ask: pureeing mango and starting the second ferment on my kombucha. Obviously. 

It only dawned on me after I began the process just how tedious and messy pureeing a mango is. 

Then came the fun part: gently scooping the Mother and "baby" SCOBY out of the jar. (Los wouldn't touch it so he took the picture instead)

I added about 5 ounces of mango puree and the juice of one lemon to each bottle. I had enough kombucha left over to fill another bottle and just put that one straight into the fridge without any extra fruit or flavoring. The flavored bottles will stay out for a few days to ferment a little more before moving to the fridge and hanging out until I get back. We'll see how this all turns out. I've got to pick up some more black tea to start the next brew; this batch took about 3 weeks to create a solid SCOBY and turn a bit tart. 

I'm headed to California tonight to visit family for the weekend and few days. There will be plenty of cooking, shenanigans (a graduation and a baby shower!) and pictures to follow.