Bitcoiner Booch in action 🤓🦠🔬
Active fermentation by the yeast is creating ethanol and CO2 (bubbles seen in video) but the bacteria feeds off the ethanol (leaving only minimal ABV levels of 0.5-1%) creating the lactic acids associated with the tartiness of kombucha.
https://video.nostr.build/58581762dfcaedca04c3550da0764f2fb83fb4aa48a8e293dcad13f8f298d30b.mp4
Fermentation is almost done (~14 days). I could bottle it after this but I want to clear it out a bit given the big floaties. I'll rack it into a new jug, let things settle for 10 days, and then bottle. After 2 weeks or so in the bottle, place it in the fridge, and it's ready to drink.
Hard Kombucha bottled!
This batch of Bitcoiner Booch was bottled with mango, making it a mango hard kombucha.
I added the mango into the bottles to aid with carbonation. The ABV came out to about 5%.
Tasting is tomorrow evening. Will post results.
We ended up drinking it all before taking pictures but the mango created enough CO2 to create a nice pop when opening. CO2 bubbles were present and large at the pour (compared to kegged hard Kombucha). Mango gave it a sweet nose but it was still dry to the mouth (which is what I was going for). However , if you ate the mango chunks with each sip, it added to the sweetness profile. It was a bit tarty (which I like) but will go for less tart on the next round. Friends were genuinely impressed.
