My home kombucha tastes just great. But, if it sits too long, it tastes more like vinegar, and not long enough it is too sweet. You could bottle it at just the perfect moment. I'm experimenting with making just the right amount in the continuous brew vessel so I'm in the perfect zone more frequently.
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Cool! So refrigeration stops the brewing, just like with sauerkraut?
Exactly. So, if you like it a particular way, maybe do a regular brew. If you are flexible on taste, then go for the continuous method. Admittedly, I am enjoying the continuous method.