Over the next several days, the kombucha becomes less sweet and more acidic.
The number of days required can vary: it depends on your taste, the ingredients used and the ambient temperature. To know when your kombucha is ready to be flavoured, taste it!
Starting on the 5th day, taste your kombucha. Repeat every 1 to 2 days.
As soon as the kombucha is to your liking, remove the scoby and place it in a cool place in an airtight container. Add about 2 cups of the freshly made kombucha. Use this kombucha scoby and starter to ferment your next recipe.
Chill when the kombucha is fizzy enough (watch out for the pressure).
Enjoy a tall glass of green tea, lime and honey kombucha during a picnic or a heat wave!
Want to discover more? See all our recipes to flavour your kombucha, or try our summer kombucha recipes: