GT Dave

Like those three flavors, I started to really get traction.

And then after that synergy was born.

Why does it taste carbonated?

because it's fermented.

So the beauty of fermentation is that, I mean, there's so many things going on, but to put it simply is you're starting with ABC ingredients, right?

So tea, water, and some kind of fermenting agent.

There's always tea in the base?

Yeah, because it's the tannins and the caffeine that actually are the nutrients that the kombucha culture feeds off of.

And it's black tea and green tea.

You can't use, if you use white tea or decaf tea, some teas will actually hurt the kombucha because of oils or other things.

It's very sensitive.

So you have that base.

And then, you know, the time that you create is temperature, time, again, just allowing nature to run its course.

And then the output is this fizzy, not very sweet, tangy kind of dynamic,

thing that we call kombucha.

How long does it take to ferment before you put it in the bottle?

So when you do it on a very, very, very small scale, right?

So when I started with the three quart vessels, that was seven to 10 days.

But then as you scaled, and this is the trap that a lot of

competitors fall into, to be honest, is as you try to scale, even though I kept mine still at a homemade level, you have to extend the fermentation time to make sure that the fermentation is complete.