紅茶キノコアップデート Kombucha Update

 今週はちょっと寒かったので紅茶キノコの発酵がゆっくりでした。でもやっと発酵完了というところまで来たと思うので、飲めまーす。
This week was rather cold, so the fermentation of Kombucha was slow, but it's finally came to a point I believe it's well fermented and ready to drink.

こちらは新しく形成された紅茶キノコ。

 This is a new scoby formed after almost a week.

さあまた新しい紅茶キノコを仕込みましょう。

Now, I am making a new batch in a bigger volume.

オレンジジュースと出来立ての紅茶キノコを混ぜて二次発酵に挑戦。これで美味しい香りで炭酸っぽい紅茶キノコが出来るはず。上手く行くといいなー。

I am trying second fermentation by mixing orange juice into freshly made Kombucha.  It supposed to give a good flavor and also carbonate the Kombucha.  I hope it goes well.