Adding Pineapple at the bottling stage

[Guest guest]

Hi All

It's hard to believe that I started my batch of KT in May and now

have a two and half crock going with continuous brewing method and

just started my 13 batch KT. I've started experimenting fruits and

other thing at the bottling stage like ginger and garlic. If your

into garlic adding 2 medium cloves pressed through a garlic press to

a 750 ml bottle yield a very unique flavor. Back to the subject. My

wife like her KT on the tart side so I've established the continuous

brew processing to the taste she likes. I would say at the 12 to 13

day stage for batch brewing. I like mine at the apple cider tasting

stage which I reach at 8 days brewing for my conditions. For the

continuous brew my sweet is made with 1 green tea to 3 black

teas where as the last bottled batch used 1 green tea to two black

tea. Both used 1/3 cup sugar per quart.

Happen to bottle 42 oz of the continuous batch at the same time as a

3 quart regular batch. There was two pineapple slices that we had

previously frozen thawed in the frig. I cut each slice into 6ths and

added 3 slices to a 16 oz GT bottle. There was enough juice to add

about 1/4 tps to each bottle. Added the KT capped and let set out

for two days and then into the frig. Last night we tried it. When I

removed the cap the top liquid turned to instant bubbles and

overflowed the bottle. Initial taste was sweet and sourer but the

then pineapple slow came through. Really a different flavor

experience. This bottle from regular batch KT. My wife enjoyed it

so much she asked for some more so I opened a second bottle. This

one with continuous brew KT. No explosion of bubble and a different

taste experience. The pineapple flavor was there from the

first. Opened a second bottle from regular brewed KT this morning

and got what I call the exposing bubbling and associated flavor.

I was amazed at the difference in flavor and efflorescence between

the two drinks. I'm guessing that this is a result of difference in

Ph and sugar content in the two KT. Yet there was also a slight

difference in the green to black tea ratios. I am really looking

forward to experimenting with this one.

Bill