It's been awhile since I've posted an update on my kombucha ferments, and truth be told they're going well. I'm not having the best luck in terms of consistency using the small jars to brew so I've decided to turn most of those into other ferments, starting with the apple cider vinegar I started today. I'll just keep the kombucha in the big jar save for when I'm testing things like new teas.
As I keep brewing I change and refine my methods. I've stopped taking shortcuts yielding me better tasting brew. Instead of a continuous brew setup, where I wouldn't really remove my scoby from the vessel at all, I've opted for batch brewing for better taste. This basically just means I clean my vessels after every brew to keep my yeast levels in check.
I've been experimenting with flavors, different combinations and different sources of flavor. I've found I'm not really a fan of kombucha flavored with juice, fresh fruit and spices are best. I've been experimenting with dried pineapple instead of fresh and I find that it yields a much milder flavor, making it hard to even tell that it's pineapple. These are things we learn as we go based on our tastes.
Check out some of my other recent posts!
Fermentation Adventures: Apple Cider Vinegar Using the Mother
Off Grid Updates: Batteries for Days
Off Grid Updates: 1000w Charge Controller
