Re:Kombucha flavoring tips?

July 24, 2008

Hi Sue,

You actually need to remove the scoby before flavoring your Kombucha, add

your fruit and do a second ferment.

Barb on this group has a WONDERFUL class that she does about 2nd ferments.

It has totally revolutionized our Kombucha making around here! Used to make

it for hubby only but now we all drink it. I can't get enough of it - the

fruity flavored ones. You might see when & where she is next doing a class.

Totally worth the $25 registration fee! You get all of her advice and

experience in addition to getting to taste about a dozen of her delightful

teas, and you get to take home a liter of your personal favorite. Can't

beat that!

Some flavors I've done are apricot (with puree), grapefruit (coarsely

chopped fruit - no rind/zest), strawberry, blueberry, gooseberry/strawberry

combo, cranberry/strawberry combo, kiwi, etc.... Kiwi is probably the least

favored, and apricot or grapefruit are my personal favorites, though the

family is a little less keen on the grapefruit. All other flavors have been

well received by everyone! I'm going to try some rhubarb here soon, in

combo with blueberries or strawberries to decrease the tartness.

Typically I have been pureeing the fruit, but I'm finding that after

decanting at the end of the 2nd ferment, some of the pulp is still in there

b/c it passes thru the strainer. I want my KT clear by the time I'm ready

to drink it, so am switching to just coarsely chopping the fruit so it

strains more easily. That's what Barb does I think and her teas are lovely!

I'm also going to try flavoring with juice here one of these days....

Good luck!

Jean

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