One Crazy Booch: Fourth (Happy) Brew

March 6, 2011 - Bottling "Happy"

Since I worried about salad dressing last time, I was less worried when this batch went 2 full weeks, nevertheless, I was concerned when I sampled it. Generally I was trying to taste it after 7 days, and sample every day after. That worked for the first batch, but then life set in, and it seemed I had little to no time during the week. Two weeks it is, in total isolation.

I could drink this stuff straight from the tap, no flavoring needed. This happy brew is mighty fine as it is. If you look close, you can see the fine bubbles. I've grown some wicked scobies now, and they are doing the job mighty fine.

Take a look at the family. I emptied out the hotel as well for this little photo opp. Notice the little guy on the left, he became the gatekeeper of the hotel. Scobies is the craziest people.

Simplification is what will keep me doing this for a long time. This batch is going to be Blueberry Ginger (thank you Lee for the great idea). I always try to leave one bottle plain to see how the naked booch tastes. I have a good feeling about this one.

I also decided to grate my ginger (frozen), and try varying amounts in bottles. The little chunks of ginger I am using just are not imparting the flavor in my booch. I want some serious ginger.

Fyi, the spigot is overrated, this is a slow lazy way to bottle.

Like before, I'm making 5 bottles as I needed some booch for the Scoby Hotel. I would really like to increase the size of this batch, 5 bottle is just not enough for the work. For now though 2 Scobies, 2 weeks is the perfect recipe. This may change when the weather gets warmer