I am on day 8 of the first fermentation (for my first batch of Kombucha). My sampling tonight was quite delicious, but I would prefer a little less sweetness.
I plan on bottling and doing a second fermentation for fizz and was also going to flavor with blueberry juice and maybe ginger, although it's so yummy right now, I may keep some plain.
This was my recipe: 8 black tea bags, ~1 gallon water (maybe 13 cups), 1 cup sugar, 1 cup starter (maybe a little less than 1 cup), 1 cup distilled white vinegar & small SCOBY (purchased online from Goldfinch)
If I continue to let it go, will the Kombucha become more dry (less sweet)? Thanks!