I started it on 16th nov, so nearly 5 months ago, and used a big 6" diameter 1" thick scoby purchased from a local seller who pulled it from their fermenter in front of me.
I have a 3 gal fermenter and put 1.5lb sugar in maybe 2.75 gal of tea. It was in a 75 degree house for the first 7 weeks, then the house was set to 55 while I went to India for 7 weeks. Its likely that where this was, the temp stayed ~60 or so.
Its fermented a good bit and turned almost all the sugar into acetic acid. But there's a lingering sweetness. The scoby also has got to 3-4X its original size.
Is there a way to find out how much sugar is left, and if it makes sense to just call it done get this bottled and start the next batch.
I have a 3 gal fermenter and put 1.5lb sugar in maybe 2.75 gal of tea. It was in a 75 degree house for the first 7 weeks, then the house was set to 55 while I went to India for 7 weeks. Its likely that where this was, the temp stayed ~60 or so.
Its fermented a good bit and turned almost all the sugar into acetic acid. But there's a lingering sweetness. The scoby also has got to 3-4X its original size.
Is there a way to find out how much sugar is left, and if it makes sense to just call it done get this bottled and start the next batch.