Is anyone currently making kombucha?

heartofjoy · 05-14-2020, 06:35 AM

I would love to chat about recipes for a second ferment.

I've been just putting random stuff in the bottles and leaving them for a couple of days. I'm scared to let them go too long because I don't want the bottles to explode!

This time I have apple ginger, pineapple, peach, and berry. Using totally random stuff I had in the kitchen.

My kombucha has been pretty vinegary also, and I would love tips on how to fix that.

Sent from my Pixel 3a using Tapatalk

domesticzookeeper · 05-14-2020, 06:47 AM

If it's too vinegary, you can shorten that first ferment time. The length of fermentation can really vary based on the ambient temperature of the house, but I usually start taste-testing it around 2 weeks.

And we've done second ferments in the fridge no problem

It takes a little longer for the flavors to develop, but if you're not drinking it *that* quickly then it really doesn't hurt (and way less chance it will explode

)

My friend used to just chop up and throw in whatever fruit was in-season

You can also play around with some dry spices - Pumpkin Spice kombucha tastes remarkably like mulled cider.

Soliloquy · 05-14-2020, 01:15 PM

Yes, shorten the first ferment if it's too sour for your taste.

I used to make tons but I'm not right now. My dh will occasionally buy the locally made 'buch. I'm the only one who will take care of it and I'm just not sure I want another living thing under my watch right now.

But it is so tasty on a nice summer day!

Flavors we've liked:

Strawberry rhubarb
grape (I use my homegrown concord grapes, I don't think store bought grapes would be very flavorful, but you could try concord grape juice)
lemon
strawberry

I gave away all my ez cap bottles, though. I suppose I could do a second ferment in mason jars. I like it plain, too.

05-14-2020, 06:35 AM	#1
heartofjoy Moderator Assign positive intent Join Date: Apr 2005 Posts: 9,656	Is anyone currently making kombucha? I would love to chat about recipes for a second ferment. I've been just putting random stuff in the bottles and leaving them for a couple of days. I'm scared to let them go too long because I don't want the bottles to explode! This time I have apple ginger, pineapple, peach, and berry. Using totally random stuff I had in the kitchen. My kombucha has been pretty vinegary also, and I would love tips on how to fix that. Sent from my Pixel 3a using Tapatalk __________________ Desiree, mom to 5 sweet blessings, Lacy 24, Jordan 22, Joanna 20, Emma 19, and Ethan 17

05-14-2020, 06:47 AM	#2
domesticzookeeper Rose Garden Join Date: Mar 2005 Posts: 10,115	Re: Is anyone currently making kombucha? If it's too vinegary, you can shorten that first ferment time. The length of fermentation can really vary based on the ambient temperature of the house, but I usually start taste-testing it around 2 weeks. And we've done second ferments in the fridge no problem It takes a little longer for the flavors to develop, but if you're not drinking it that quickly then it really doesn't hurt (and way less chance it will explode ) My friend used to just chop up and throw in whatever fruit was in-season You can also play around with some dry spices - Pumpkin Spice kombucha tastes remarkably like mulled cider. __________________ emily

05-14-2020, 01:15 PM	#3
Soliloquy Rose Garden Why climb a mountain? Because it's there! Join Date: Mar 2005 Location: Selkirk Mountains Posts: 52,860	Re: Is anyone currently making kombucha? Yes, shorten the first ferment if it's too sour for your taste. I used to make tons but I'm not right now. My dh will occasionally buy the locally made 'buch. I'm the only one who will take care of it and I'm just not sure I want another living thing under my watch right now. But it is so tasty on a nice summer day! Flavors we've liked: Strawberry rhubarb grape (I use my homegrown concord grapes, I don't think store bought grapes would be very flavorful, but you could try concord grape juice) lemon strawberry I gave away all my ez cap bottles, though. I suppose I could do a second ferment in mason jars. I like it plain, too.

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