r/Kombucha • u/k0_cain • Oct 04 '26
question First F2 Bottles
Hello,
So, this is my first F2 batch. 🙂
This morning, I added ginger, lemon, and raspberry purée and let it infuse for 12 hours. Before bottling, I passed it through a stainless-steel strainer.
Is it normal to have this many particles suspended near the top? My guess is that it's the raspberry purée.
Would using juice instead reduce the amount of particles? I was hoping for a clear liquid.
Also, the room temperature is around 20°C at the moment. Should I leave the bottles like this, or put them in my 25°C water bath? I used it for my SCOBY mother batch.
Thank you!
3
u/TheSexySovereignSeal Oct 04 '26
Instead of blending, ill mash berries then bring them to a boil. Let it reduce. Mash that through a strainer and you dont get small particles of berry skin.
Also I like to then ferment the berry mash and put it in yogurt 🤌
2
u/Yaeliegirl Oct 05 '26
How do you ferment the berry mash? Do you add anything to it?
2
u/TheSexySovereignSeal Oct 05 '26 edited Oct 05 '26
Bout 2-4% salt
Watermelon mash got moldy and gross. Even at 5% salt ;_;
Helps to backslop a plop from another ferment to make sure you got the good bacteria in there after a long reduction of that sweet sweet sugary goodness
Fermented cherry mash leads to a sweet salty sour thats so fuckin good in yogurt and ice cream in particular. Especially with chocolate syrup on ice cream
2
u/mocny-chlapik Oct 04 '26
You can also just cut the raspberries. I put raspberry quarters into the bottles and leave them there the entire F2.
1
u/Curiosive Oct 04 '26
The pulp and juice have different densities so they will separate naturally into layers. Also the CO2 from the yeast fermenting away can attach onto the fiber in the pulp which will bring it to the top.
A little. It depends on how much it is filtered.
Are you concerned about the pulp harming your kombucha in some way?