...and subjective!
Some people like a really tart, sour tasting booch that's been fermented to a level where acidity is high and sugar levels are virtually zero. It's almost like vinegar. Whilst this might produce a liquid that's brimming with goodness from the healthy bacteria and acids it's more like a medicine than a tasty, healthy beverage.
Some people might be looking to move away from fizzy, sugary drinks to something much lower in sugar but still hitting their flavour fix. They'd probably want to drink a booch that still has relatively high levels of sugar or has had a lot of flavouring (fruit juice) added to mask and soften some of the tartness associated with kombucha.
Guttzee sits somewhere in between these two extremes. There are definite levels of sourness and tartness to help give the drink a level of complexity and depth of flavour, as well as giving the healthy bacteria a chance to develop through the brewing process. However, it's ultimately an enjoyable drink with a balance of tartness, sweetness and flavour.
It's not too sweet and not too sour. If you're moving from Coke to Guttzee you'll think it's nowhere near sweet enough, but if you're moving from apple cider vinegar shots to Guttzee you'll think it's sickly sweet!
The moral of the story is that you can't please all of the people all of the time! I've just tried to create drinks and flavours I like and hope that others will too.
Since I produce small batches regularly it's possible over time that I might make 'extra sweet' or 'extra tart' batches if enough customers want it.
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