After a few more days fermenting, 9 days in total, I took a sample and checked the Ph level then gave it a taste. Looking at the sample, it is almost wine like in colour. Looking closer still, you can just make out some of the by-products of the process. As for the Ph, the previous sample was in the purple zone indicating the need for a few more days wait. This sample on the other hand is definitely between 3.0 and 2.8 if not 2.8. On tasting I have a slightly effervescent sensation on the tongue and a not too sweet a taste.
Watch this video of mine about my progress:
Here is a picture of the bottles I have been using with the Kombucha liquor inside. Please take note of the gap at the top of the beverage. Whilst the bottle can take 500ml, I fill to about 450ml as the beverage still gives off Carbon Dioxide so pressure will build up inside. The gap allows for this build up.
You will find that as the Kombucha matures over time in the bottle, it may taste a little sour and more effervescent. Mix with fruit juice or add a little cordial to give it a lift. The Kombucha still holds all the natural goodness you'd expect.
Storage:
Keep your beverage stored somewhere cool and dark, like the garage and when you are drinking it, keep the bottle in the fridge.
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