Guest guest Posted December 31, 2006 Report Share Posted December 31, 2006 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? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2006 Report Share Posted December 31, 2006 My latest experiment was to add goji berries (you can find them dried at many health food stores or asian markets - they have an excellent reputation for antioxidant action and lower BP and Cholesterol - and they taste great in both kombucha tea and kefir beer) after first fermentation, I left these bottles out on counter 7 more days, as it is cool now - and strained and bottled and refrigerated. Great taste and fizz. Another recent addition was a handful of dried hibiscus flowers (from the mexican market) treated in the same manner. A more tart floral taste, with lovely color. Norma Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 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? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2007 Report Share Posted January 1, 2007 I have only tried dried fruit in the secondary ferment. My favorite is candied ginger (not a fruit, I know). This week I tried dried cranberries. I leave them at room temperature for 2 days, then refrigerate. I am using old GT bottles right now. It's working quite well. Bruce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2007 Report Share Posted January 2, 2007 That sounds truly yummy! I have started adding pomegranate, or tart cherry or concentrated grape juices to my finished KT and love the taste. I hadn't tried some of your suggestions, but I think I will soon. Happy New Year! Re: Fruits in secondary 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? Quote Link to comment Share on other sites More sharing options...
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