Fruit in your Kombucha Tea? Here's how.....

[Guest guest]

Yes, and it's really good. I'm just exploring beyond what is now our " house KT "

which is

the fresh raw YELLOW GINGER added for a 2nd fermentation (we drink that one

daily). I

just made a batch with GRAPEFRUIT, very tart and delicious but only for people

who like

their grapefruit sans sugar (tart!).

Heres more ideas from two posts on the KT discussion group......

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I'did a lot of experimenting with fruits this summer. What follows

is my setup and fermentation conditions and my taste. I encourage

everyone to not be afraid to experiment. First off I enjoy my KT

more without the fruits. MY wife on the other hand drinks nothing

but. I also prefer mine on the sweet side she on the tart side. For

this reason I use KT from the continuous fermentation process for

about 90% of the fruit infused KT.

I've found that the sweetness of the KT determines the amount of fizz

I get. I've also noticed that the size of the fruit pieces effect the

finial product. Pineapple cut in strips 2 " long and about the

diameter of a green bean will give a flavor slightly different

from very small pieces ( under 1/4 " ). Take the fruit and run it

through food processor with a little KT and another difference. All

will have a pineapple flavor but each batch will teast a little different.

Berries I've limited to strawberry, blueberries as they are the most

reasonable here in Arizona. My son gave me some goji berries and I

used them. I just wish raspberries and blackberries were more reasonable here.

I've tried melons, cantaloup, honeydew and watermelon. I did not

care for these. Will try using the watermelon rind next summer to

see how that comes out.

Citrus, I've tried lemon, lime, orange and grapefruit. Use the zest

and you get a very nice drink. Try the fruit and it becomes very bitter.

Fruits, Pineapple, prickly pear and peaches are my favorite. I

especially like the flavor I get from white peaches. Pear, mangos,

papaya are okay

I've also added garlic and ginger.

You don't have to add a lot of fruit. I use a quarter of a peach or

pear to an 18 oz bottle. a third of a quarter inch slice of

pineapple, one large or two small strawberry or between 10 to 15 blueberries

Hope this helps

Bill

>Hi!

>

>Recently I made a batch of kombucha with a secondary fermentation with

>raspberries. Hmmm, yummy!! I made kombucha as usual. After a 14 day

>fermentation I racked onto some raspberries. After about 10 days I

>bottled with some priming sugar. Great fizz, lovely raspberry smell

>and taste. I'll try to age a few bottles for at least a few weeks (no

>I don't refrigerate them!). About six months ago I did the same thing

>with (sour) cherries. That one turned out great too.

>For my next project I want to make a 25 l (6.6 US gallon) batch of

>kombucha and then

>add raspberries to 10 l and bilberries to 15 l. I think strawberries

>would be nice too. Any other recommendations for fruits that go well

>with kombucha?