Yesterday I spent way too much time playing with the kombucha. First, there was a little bit left in a bottle from just a couple of days ago that had been left out. The lid was on it but when I went to dump it, I saw that a SCOBY had
Kombucha
I figured if it wanted to be a SCOBY that bad, I’d give it a chance to live so I started a third batch in a half gallon jar and we’ll see if it works.
Kombucha
I love messing around with this stuff.
Kombucha
I’m trying some new flavors. In this current double batch (10 bottles), these will all be new to us flavors:
- Apple Pie – slivers of Granny Smith apples, a little cinnamon and nutmeg and a sliver of ginger (5 bottles)
- Pumpkin Pie – no real pumpkin but pumpkin pie spice and a little ginger (2 bottles)
- Pumpkin Butter – a teaspoon of the pumpkin butter I made the other day was added (1 bottle)
- Blueberry Lemon – 10 blueberries and about 1 T. lemon juice (2 bottles)
Kombucha
I’m anxious to see how these turn out! The second ferment will last probably 5 – 7 days, depending on how warm it is in the kitchen. I will report back after we taste them.
Emma says
I just got my first batch with my homegrown SCOBY into flavored bottles! Mine are similarly autumn-themed – I have one bottle of apple ginger and one of apple/cinnamon/ginger. We’ll see how they are soon! I just used apple juice since it’s what I had on hand, but I’m looking forward to hearing how your apple pieces and your pumpkin flavored ones turn out!
Dar in MO says
Your new flavors sound interesting. I like the plain jane flavor just fine, so haven’t done much experimenting. Question. Did you have any luck with the dehydrated scoby from Cultures from Health? I tried one, but it smells strange after the 30 days. Not sure if it is moldy smelling or not. Just curious what your did.