Wednesday, January 04, 2017


Been brewing Kombucha for most of a year now and love it.   Basically it is fermented sweetened tea from a technique that has been around for thousands of years.   A symbiotic culture of bacteria and yeast eat the sugar and minerals in tea and make a bubbly tangy beverage that makes you feel great.  
 I add a little flavorings to a secondary fermentation to make an even better drink.  Honey and
vanilla bean is my favorite.