How's it looking. First batch but has a sweet sour taste followed by an acidic kick at the end.

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So, I started this 9 days ago, from some store bought kombucha by GT, the ginger one. I've been reading through the posts here to make sure I'm on the right path, but I would like to get a second opinion since there is a pale white film over it which are those big patches.

As I mentioned in the title, it tastes very sour, but also still a little sweet. I used 10 bags of black tea with a cup and half of sugar, which I guess I should have used more in this case. I've made wines and vinegar before and that little spicy kick at the end reminds me of it. So, should I let this fermente a bit more or start the second batch.

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Mechzx

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Posted: 3 months ago
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