Sunday, September 13, 2009

Pineapple Kombucha. Yum!

I have been doing the continuous brew method so far for my two different kombuchas. I have already made three bottles for second fermentation that I've flavored differently. One black tea kombucha has cherries & ginger. That is quite good. One black tea kombucha has blueberries. Also quite good. My favorite thus far, however, is the green tea kombucha with pineapple. Yum, yum, yum! They're all slightly sweet and fizzy.

Because the SCOBY baby had gotten thicker and opaque, I decided to bottle what was left in my container and start a fresh batch instead of continuously brewing that batch. I read that new babies don't form when you're continuously brewing (not sure if this is true) and I want to build up a supply of a couple of SCOBYs before doing more continuous brewing. Also, I'd like to get myself a 1-gallon sized container to do this in, preferably something with a spigot but the only ones I've seen have either plastic or metal spigots. I've just been ladling it out a bit at a time so far and that has been working.

Just to show how quickly the baby forms, check out these pictures of my green tea SCOBY over a three day period. The last picture shows the much smaller mother culture and the new, larger baby above it.

Next up will be my foray into water kefir, which is also a probiotic loaded drink. I've just ordered some live water kefir grains from an eBay vendor and will document the process here as well.

UPDATE: While doing my grocery shopping at my local Wal-Mart Neighborhood Market, I found a 1 gallon glass "cracker jar" container for under $6.00. It was just what I was looking for and the cheapest I've seen thus far. They had sun tea jars with spigots but they were plastic, so I passed on them. After washing thoroughly, I put my green KT in it and topped it off with some fresh brew.

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