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.
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.
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
BB/Ginger - 15 Frozen Blueberries, 1 TSP grated (frozen) Ginger
Status - Unopened
BB/Ginger - 15 Frozen Blueberries, 1 TSP grated (frozen) Ginger
Status - Unopened
BB/Ginger - 25 Frozen Blueberries, 2 TSP grated (frozen) Ginger
Status - Unopened
BB/Ginger - 25 Frozen Blueberries, 2 TSP grated (frozen) Ginger
Opened - March 11, 2011 - Somewhat sour, can feel the ginger burn on the back of the throat. Maybe too sour. Light fizz. OK. very strong