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Offlinematttt
Male


Registered: 11/09/13
Posts: 298
Last seen: 8 years, 3 months
My Personal Best Taste Experiences with Kombucha
    #19189021 - 11/25/13 08:52 PM (10 years, 2 months ago)

I have decided to create a post detailing my best Kombucha flavoring combinations.
  • Ginger and Cranberry Juice with organic (no sugar added) cranberries.
  • Ginger and Orange Peels with diced orange slices.
  • Frozen then Thawed Rasberries and Strawberries.
  • 50% Oolong Tea 50% Black Tea Kombucha with Peaches.
  • Mango slices
  • Lime Juice and Coconut Water
  • Lemon Juice and High pulp orange juice.


If you don't like very acidic foods, brew the Kombucha for less time and add sugary foods to the secondary ferment.


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Edited by matttt (11/27/13 10:31 PM)


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Offlinecmspice
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Registered: 07/18/13
Posts: 245
Last seen: 5 years, 3 months
Re: My Personal Best Taste Experiences with Kombucha [Re: matttt]
    #19214486 - 12/01/13 08:04 PM (10 years, 1 month ago)

Hey, I make kombucha pretty frequently. Honestly, I don't like it too much but it's so expensive in stores I feel strangely compelled to make large quantities of it at home. Those combinations sound awesome! I did my first fruit one with guava a few weeks ago and the added flavor really makes it taste more like a fun drink and less like vinegar. Having said that, my kombucha have slowly but sure become more sweet and less sour recently. I still let them go for up to a month. Not sure why they aren't fermenting as much.

I don't really consider this kombucha but I accidentally made a spiced honey mead/kombucha that tastes divine. It was my first wild ferment and it got moldy and tasted sour and I thought it spoiled. I put it in a bottle and chucked it in the back of my fridge and forgot about it. One year later, it's sparkling delicious and by and far the best thing I've ever made.

Guess I should share:

for 1 gallon:
-about 1/5 to 1/6 that volume in honey
-a few saffron threads a few cloves
-a cinnamon stick
-one green tea bag (tannins, nutes)
-cover with a towel and forget about it for a month.
-It should be quite sour and quite sweet at this point.
-bottle and hope it carbonates but hopefully not too much :wink:. If you're not me and have a kegerater then use that and good for you.
-I have nothing to compare it against, but I suspect it's better if cold aged for a year.  In any case, definitely age it for at least an year.


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have: blue, brown, pink, yellow, elm, king oyster, reishi, nameko, black poplar, shaggy mane, PESA

want: ABM, ganoderma spp., straw mushroom, exotic pleurotus species, ethno cuttings/seeds.


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Offlinematttt
Male


Registered: 11/09/13
Posts: 298
Last seen: 8 years, 3 months
Re: My Personal Best Taste Experiences with Kombucha [Re: cmspice]
    #19215439 - 12/02/13 12:23 AM (10 years, 1 month ago)

About your Kombucha getting sweeter, I recommend making a continuous brew.
1. Get a sun tea container with a spigot.
Kinda like This

2. Pour Kombucha in about halfway and let it get a little more acidic.

3. After You have let this occur (about 3 days to a week normally) add more sugared tea and wait another 5 days or so (or until your taste preference is acquired).

4. Every time you pour off the Kombucha, you just replace the tea that was lost with more fresh sugared tea. In this way, you create an environment inside the continuous brew container that keeps away contaminants while also lessening the wait in between Kombucha batches.

5. Just pour off 2 or so bottles every 3 days to a week to maintain your taste preference.


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