Guest guest Posted September 2, 2009 Report Share Posted September 2, 2009 One friend told me he is making a yerba mate kombucha. I hope he will let me taste it and see if it is any good. I would like to make anise yerba mate kombucha later. I told him I think for second batch I will make blueberry kombucha. He suggested I boil and simmer dehydrated blueberries in the water for 30 minutes, then throw in blueberry black tea at the last 3 to 5 minutes. Strain and squeeze all tea from the blueberries and loose leaf tea. Add the sugar and melt. Then let it cool until it is below 105•F degrees before adding the kombucha starter and scoby. You know the rest! On 9/2/09, rusbus00 <rusbus00@...> wrote: > I like Mango, and raisins put in after decanting and left in for a few days. > > > > > > > >> >> I'm interrested in making different flavored kombuchas, what are your >> favorite ones? >> > > > -- Sent from my mobile device " When I lived as a hearing person, it limited me. When I lived as a Deaf person, it set me free. " ~ philip b. mecham Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2009 Report Share Posted September 3, 2009 In message <COL119-DS9ED253CD2405412221388FCEF0@...> you wrote: > Has anyone used raisins to flavour kt? If so how long do I leave it to > ferment for. im in the uk so its quite cool at the moment. , I have used dried blueberries and fresh raspberries before, added at bottling time. I left them in the bottle until decanting and strained them out then. Give a beautifully fruity flavour and bluish or pink colour - quite exotic. Raisins would be fine just the same. I used them in water Kefir, when I used to do it. It provides good fructose for the second fermentation. Blessings, Margret:-) also cold UK ;-) -- +------------------ Minstrel@... --------------------+ http://www.newlifederby.org.uk http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com Fear not tomorrow! God is already there. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 4, 2009 Report Share Posted September 4, 2009 I have a lot of anise hyssop growing here. One crushed leaf in my glass and Yumm. zoe alt_ideas wrote: >>> I'm interrested in making different flavored kombuchas, >>> what are your favorite ones? >>> >> From: " rusbus00 " <rusbus00@...> >> I like Mango... >> >> From: Margret Pegg <Minstrel@...> >> I have used dried blueberries and fresh raspberries... >> > > Margret & " rusbus00 " ... I have questions re. using fresh fruit > to flavor your kombucha. (Somewhere along the line, I got the > idea that it wasn't smart to do that, b/c it might mold? But > when I thought about how acidic KT is, that doesn't make sense!) > > How long do you leave in the fruit? How long do you leave the > flavored KT out to ferment before refrigeration? (Margret said > she decants upon serving, when she removes the soaked fruit, > but I wasn't sure how long she left the fruit in the bottle.) > > I've been re-reading a lot of old posts lately, and one person > I read *loved* using mashed up strawberries. S'berries are close > to end-of-season here in Florida, so I'm thinking of trying that > this weekend. > > I've had good success w/ the following, which I add to 1-liter > flip-top bottles (and burp everyday, of course): > > -- CINNAMON: 3 long cinnamon sticks + 4 cloves (crushed) > (everybody seems to like this combo, very much like mulled cider) > > -- GINGER: 1 T raw ginger, diced <-- gonna try more next time! > > -- BLUEBERRY/CRANBERRY: 2 T dried blueberries + 2 T dried > craisins, sliced > > -- CHERRY: 3 T dried cherries, diced <-- hubby loves this one > > T = Tablespoon > > After I drop the flavorings into each bottle, I fill them with KT. > I let these flavored teas sit for five to seven days at room temp > (depending on how patient I am!), then refrigerate the bottles. > If I'm gonna take the flavored KT to serve around other folks, > I usually decant, take out all the detritus, and put the liquid > back in the same bottle. (Just for appearances.) > > I've also mixed finished KT 50/50 w/ sweetened raspberry tea > (by Celestial Seasonings), and everybody LOVED that! (even me, > and I'm not big on r'berries) > > One OK list person tells me that her fave is just cloves, haven't > tried that one yet. But I'm thinking of adding some Constant > Comment tea to the cinnamon/cloves, prob post-ferment. Also > been wanting to try various herbs, such as lavendar, mint > (maybe even together?) and dill. > > Think that sis told me she puts a prune(s?) in her continuous > brew, and she really likes what that does. (Kinda reminds me > of water kefir!) > > Mmm, think I need to create a list of flavorings to try! ;^> > > Vicki in Orlando > > >> >> >>> Has anyone used raisins to flavour kt? If so how long do I leave it to >>> ferment for. im in the uk so its quite cool at the moment. >>> >> , >> I have used dried blueberries and fresh raspberries before, added at >> bottling time. I left them in the bottle until decanting and >> strained them out then. >> Give a beautifully fruity flavour and bluish or pink colour - quite exotic. >> >> Raisins would be fine just the same. I used them in water Kefir, >> when I used to do it. It provides good fructose for the second fermentation. >> >> Blessings, >> >> Margret:-) also cold UK ;-) >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2009 Report Share Posted September 5, 2009 In message <h7rp3v+alpueGroups> you wrote: > > I have questions re. using fresh fruit > to flavor your kombucha. (Somewhere along the line, I got the > idea that it wasn't smart to do that, b/c it might mold? But > when I thought about how acidic KT is, that doesn't make sense!) Hi Vicki :-) Exactly! But I see your point. My additions of mainly dried and sometimes fresh fruit has never caused mold to my brew, though. > > How long do you leave in the fruit? How long do you leave the > flavored KT out to ferment before refrigeration? (Margret said > she decants upon serving, when she removes the soaked fruit, > but I wasn't sure how long she left the fruit in the bottle.) That may be up to 3 or 4 weeks ... if it lasts that long ;-) Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.newlifederby.org.uk http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com The name of Yahweh is a strong tower; the righteous run to him and are safe. (Proverbs 18:1) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 5, 2009 Report Share Posted September 5, 2009 thankyou margret ) I believe in God, only i spell it nature. Lloyd kombucha tea From: Minstrel@... Date: Sat, 5 Sep 2009 13:06:47 +0100 Subject: Re: Re: Flavor ideas In message <h7rp3v+alpueGroups> you wrote: > > I have questions re. using fresh fruit > to flavor your kombucha. (Somewhere along the line, I got the > idea that it wasn't smart to do that, b/c it might mold? But > when I thought about how acidic KT is, that doesn't make sense!) Hi Vicki :-) Exactly! But I see your point. My additions of mainly dried and sometimes fresh fruit has never caused mold to my brew, though. > > How long do you leave in the fruit? How long do you leave the > flavored KT out to ferment before refrigeration? (Margret said > she decants upon serving, when she removes the soaked fruit, > but I wasn't sure how long she left the fruit in the bottle.) That may be up to 3 or 4 weeks ... if it lasts that long ;-) Blessings, Margret:-) -- +------------------ Minstrel@... --------------------+ http://www.newlifederby.org.uk http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com The name of Yahweh is a strong tower; the righteous run to him and are safe. (Proverbs 18:1) _________________________________________________________________ Learn how to add other email accounts to Hotmail in 3 easy steps. http://clk.atdmt.com/UKM/go/167688463/direct/01/ Quote Link to comment Share on other sites More sharing options...
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