And here she is after bottling up 2 gallons worth.
It looks like I hardly made a dent.
I am using this fermentor as a type of continuous brew. I leave a goodly amount of booch behind, add more sweet tea, and it ferments very fast.
Here are the bottles from this week's bottling session. I am using sparkling cider and champagne bottles. I expect the kombucha to become highly carbonated and it would be possible to explode an ordinary wine bottle. You can see that the sparkling cider bottles take regular crown caps, the same used to bottle beer. But the champagne bottle openings are too wide for crown caps. You need to use the plastic stoppers topped with a wire cage (to keep your stoppers from popping out).
Close-up of the champagne stoppers.
For ease of bottling I used an easy siphon, siphoning hose and a racking cane. I didn't use my bottling wand because I feared it would become plugged with bits of yeast and SCOBY. To stop the flow I simply crimped the hose. The above booch is unflavored. I like to flavor my kombucha using fresh fruit but because this booch will be stored long term I didn't want nasty bits of fruit in there. How to flavor and yet not have fruit in the bottles for months? I posed this question on the KombuchaKommunity forums and got a wonderful suggestion. Instead of 2 ferments, why not 3? One initially, a second "on the fruit" for about a week, then a third "in the bottle". I will be trying this with the blueberries I picked yesterday.