Re: Flavor ideas

[Guest guest]

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?

>

[Guest guest]

i have some juice blends from the natural market that i add a shot or two of to

the tea. the current one is this new stuff call " zrii " -someone gave it to me-

its the newest MLM thing. yummy like berries. i also add it to my starbucks

unsweetened passionfuit iced tea

gail

> I'm interrested in making different flavored kombuchas, what are your favorite

ones?

>

[Guest guest]

>

> I'm interrested in making different flavored kombuchas, what are your favorite

ones?

>

I made a batch early this summer and bottled it in 10 oz glass jars with a few

drops of maple syrup and a couple chunks of ginger in each jar. In a couple of

weeks they were very delicious.

Murray - Waterloo, Ontario, Canada

[Guest guest]

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.

Thanks

(uk)

Sent from my BlackBerry® wireless device

[Guest guest]

> > 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 ;-)

[Guest guest]

> lot of anise hyssop growing here. One crushed leaf

> in my glass...

Had to look this one up, and found a charming description that

included the following:

> The Cheyenne drank a tea of this herb to relieve a

> " dispirited heart. "

>

> from http://www.alchemy-works.com/agastache_foeniculum.html

LUV anise, and the " complex " flavors thing sounds interesting...

Thx also, Zoe, for talking re. adding leaves to a single cup.

I'd thought about adding juice, tea, and mineral water to single

servings, but for some reason, not thought of herbs that way!

Vicki in Orlando

who has plans for that mint plant outside her door

>

> I have a lot of anise hyssop growing here. One crushed leaf in my

> glass and Yumm.

>

> zoe

[Guest guest]

> That may be up to 3 or 4 weeks ... if it lasts that long ;-)

Thanks, Margret, for the followup answer... Can't wait to try!

> >

> > 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:-)