It has to be the ginger that is ruining my Kombucha batches.
Whenever I get a wild hair, deciding to put some healthy ginger in a batch of Kombucha, invariably there is no second fermentation that takes place. No effervescence, no natural carbonation, just flat, full of ginger tasting liquid. It does not taste good.
As I am not a real ginger fan, I do believe this lesson has been learned. I do not care how healthy it is, I am no longer going to put it in my second ferments. Do not even ask me; I will not use it. Yuck.
I now have thirteen more bottles of this mess to drink, and hope I can stomach them, as I really hate throwing “good” things out. Only time will tell. However, I find it hard to believe I can possibly drink close to two more gallons of this. Ewww.
Stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, and protect your loved ones.
But do NOT put ginger in your kombucha.