Editing 110209GGK and 110209EGG

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====Day 3 (2011-02-16)====
====Day 3 (2011-02-16)====
Checked the kombucha again - no visible change since Monday, so no pics, but tasted it again and decided to leave it for another ~24h before flavouring and bottling. So, since I won't be bottling until tomorrow, I've decided to prepare a nice, colourful ''Hibiscus'' infusion. 70 g of ''Hibiscus'' flowers in 2 L of unfiltered tap water, left overnight in a 1 Gal. jar on shelf.
Checked the kombucha again - no visible change since Monday, so no pics, but tasted it again and decided to leave it for another ~24h before flavouring and bottling. So, since I won't be bottling until tomorrow, I've decided to prepare a nice, colourful ''Hibiscus'' infusion. 70 g of ''Hibiscus'' flowers in 2 L of unfiltered tap water, left overnight in a 1 Gal. jar on shelf.
====Day 4 (2011-02-17)====
Strained both kombucha and ''Hibiscus'' infusion through muslin and added 350 mL cane sugar (flavour is mild, but very fruity), then bottled. Made 42 bottles (gold caps) left on the Tastebridge shelf overnight for secondary fermentation before refrigerating medium long-term storage.


=='''Batch 110209EGG'''==
=='''Batch 110209EGG'''==
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====Day 4====
====Day 4====
Removed for starter before straining; 250 mL sugar added before bottling (flavour is brilliant!). Made 36 bottles (black caps).
1 L removed for starter; 250 mL sugar added before bottling. Made 30 bottles (black caps).
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