64ozplain kombuchaeither home brewed or store-bought)
1 ½cupspink lady applesdiced
Divide the chopped apples and cider into 16 ounce lidded bottles ensuring that the total fruit/juice amount does not exceed 30% of the bottle.
Pour plain kombucha to fill leaving very little headspace, so that it gets fizzy as fast as possible. Secure lids.
Let sit at room temperature (70- 85 degrees) for at least 72 hours up to 7 days.
Then store the bottled kombucha in the refrigerator until you are ready to drink.
The longer you let the second ferment sit at room temperature the more the vinegar flavor will develop. With increased fermentation you also increase the risk of explosion. Fermenting inside a cardboard box is recommended.