For me, it looks like that. The bottle is free of debris with a nice color (raspberries).
For me, it taste like that. Just a little sweetness. I found the right balance of sugar and fermentation time. There is a natural effervescence that is noticeable but not too strong. Fine raspberry aromas.
I achieve this result using a 3 step fermentation process.
1- Regular kombucha in jar for a few days
2- Add raspberries directly in jar and close lid for a few days
3- Fine filter and bottle for a few days. Then refrigerate and enjoy.
Many asked for my recipe and I am hesitant. Fermentation is an art. It’s about playing with bacterias and yeasts. There are some risk associated, mainly from contamination. Being a doctor, I would not want to be held responsible for anyone using my detailed recipe and producing something that makes them sick. All the information is out there.
Educate yourself. Experiment. Stay safe.
Martin Pham Dinh 