Flavor and Fermentation

 So I've decided to go another step in my Kombucha which is optional. This step is to flavor and/or ferment the Kombucha. I have taken my three Kombuchas (one made of green tea and the two black teas and flavored them. In the middle mason jar, I have taken all the mother SCOBYs and started a new batch of Kombucha with black tea, turbinado sugar and some reserve liquid from my Kombucha.

To my left is a black tea Kombucha that has been sweetened with some Agave syrup, mint, pomegranite juice and orange peel. The sweetener is merely to help with the anaerobic fermentation because the bottles are "grolsch" bottles that you can plug on top.
To my right is the green tea Kombucha with coconut water and fresh pineapple juice. I also added a little Agave sweetener to it.

 Finally, my third flavor choice is Lavendar flowers with a vanilla bean pod and fresh ginger. Again a little Agave sweetener was used.  All three were placed next to my large batch of green tea Kombucha that is still bubbling away. I am hoping that it will be ready for class as with my flavored ones. I am eager to see how this turns out.



As for my last picture, well I have some SCOBYs just drying out to see how they will look under a microscope. I hope you have enjoyed this adventure. Enjoy.