We tapped another batch of green tea kombucha tonight after fermenting 7½ gallons for 26 days.
The batch was just below 3.2 pH and tasted tangy and slightly sweet. We could bottle the kombucha as is or prime with sugar and bottle.
For fruit flavored kombucha we do a secondary ferment with frozen fruit and sugar. After 5 to 7 days, depending on the room temperature, the kombucha will become more flavorful and effervescent and ready to bottle and refrigerate.
We have found that it is much easier creating effervescent batches with fruit.
We will make another batch of green tea kombucha this week and post the process (pre-fermentation.)