architheque


Kombucha Vinegar with Berries and Herbs
March 7, 2014, 12:58 pm
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We went out of town for a weekend, and that week I never did get around to decanting a batch of kombucha.  So the crock went for 2 weeks without fresh tea and got pretty strong. When I tested the pH, it was 2.9, so I figured everything was normal and went about my business of adding fruit puree. I really should have tasted it. A day or two later I poured myself a big glass of berry kombucha and got an equally big surprise. Major acid burn. The stuff is vinegar.

What good is berry vinegar? Sounds like salad dressing to me. So let’s stew it a little while longer with fresh herbs. We’ll see what happens.



Second Batch of Double Ferment Kombucha
January 31, 2014, 3:00 pm
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Really really really delicious stuff. Hitting all the right pH markers, yet not at all as vinegary tasting as store bought kombucha. I looked at the use-by date on a bottle of GT’s today and it was good til June of this year. That’s a long time for the stuff to continue aging! Might explain the strong taste of commercial kombucha – given transport and shelf time, it’s probably pretty mature by the time you get it. I decanted a bottle today that was 2.5 pH, and it was still milder than GT’s. It will be part of the third round of experiments, flavored with lemon juice, Hibiscus flower, a scant bit of sugar to help it carbonate, and finished with chia seeds. Swoon.



Lost
October 12, 2007, 12:25 am
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