purplepadres

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  1. I used real fruit, rather than juice....probably close to 1/4 cup of peeled, diced honeycrisp apple, about 1/3 of a cinnamon stick, and a small piece of chopped ginger--per bottle. I'm guessing I can probably reuse the cinnamon stick, but hard to say. I haven't had a chance to try it yet, but plan to crack one open with dinner this evening.
  2. I'm so excited to have come across this topic. I've been making my own kombucha for a little over a year now. My last batch was attacked by fruit flies, so I started over a few weeks ago. I got a second ferment going on Sunday of apple/cinnamon/ginger. When I went to burp the bottles last night, they actually fizzed out a bit. I popped them in the fridge, and am excited to try them tonight!