![]() The balance between the yeast and bacteria can be a delicate one. During this time, the yeast become less active and often rest at the bottom of the vessel. The bacteria wake up a few days into the process and begin consuming the ethanol, converting it into more healthy acids. The yeast get started first consuming the sugar to create small amounts of ethanol (alcohol), acids, enzymes, and carbon dioxide (our fizz factor!). *Bonus – How To Make a Flat Kombucha BrewĮach Kombucha culture has its own variety of bacteria and yeast which work in symbiosis to ferment tea and sugar into Kombucha. Leave The Bottles At Room Temperature (No Fridge). ![]()
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