I'm farily new to Kombucha brewing and have been experiementing with it over the past 4/5 months. I do not have a problem with carbonation (I've actually casued a whiskey bottle filled with kombucha to explode from sheer pressure). However, when my batches finish they have a heavy vinegar taste. I was wondering what ways some of you are using to either lessen, mask, or remove this vinegary taste. I understand you can put fruit (dried, pure, juice) into the secondary fermentation stage. If you do this what combinations have you found work best. Also is there any other way to make this flavor more appealing or tasty without the use of fruit into the secondary fermantation.
Any answers will be greatly appreciated,
Thank you!
Any answers will be greatly appreciated,
Thank you!