My last infrequent post was about my new favorite drink kombucha. It's a fermented sweet black tea drink. The first sip has a bit of a vinegary taste, but it is really yummy. To ferment the tea you need a SCOBY, or a symbiotic culture of bacteria and yeast. That goes into the tea and ferments it to the desired tartness. But it's not tart like sour. It's pleasingly tart, like lemonade, but most of the sugar is consumed during the fermentation.
It's hard to explain. I've got my SCOBY now and I'll be brewing the tea to make my own 'booch tomorrow!