My fermenting things carried on beautifully while I was away -- the kombucha is semi-filtered and super bubbly and delicious, though next time I think I'll use a little more sugar in the secondary fermentation if I'm planning to use sour citrus for flavor. Has an extra bit of tarty punch. My second batch (first fermentation) of kombucha is ready for filtering and bottling, but I'm saving that for later this week while I make space in the fridge for what appears to be a kombucha hurricane. I think I'll flavor this batch with some rose water, switch things up a big. The apple cider vinegar just got strained and is sitting for another month to bump the vinegary-ness. In a few days I will separate out two pints; one for frankincense resin to be added, the other for myrrh resin to be added. We'll see how much damage these anti-bacterial resins can do to a bacteria rich medium. The point is to infuse the resins into the vinegar to create lovely face washes and toners. It's all experimental at this point. Applied alchemy.
|Bergamot & Lavender Kombucha ~ YUM!|