:max_bytes(150000):strip_icc()/20221205-KombuchaFeatureBlackberries-TimChin-HERO-60f47d31f54f407e93d3c9850c7143d8.JPG?w=780&resize=780,470&ssl=1 "This Kombucha DIY is refreshing and better than bought in store")
Why it works
- The fight against fruit and grass puree eliminates unwanted fibers and seeds, for a cleaner and smoother final drink.
- The addition of fruit (plus a small amount of additional sugar) for secondary fermentation offers a lot of food so that the yeast can convert to CO2, for refreshing sparkling results.
One of the great joys of brewing your own kombucha is its versatility: as long as you have a reliable basic kombucha recipe, you can do almost all the flavors you want. This recipe is based on my basic kombucha *jasmine tea, with some fun changes during secondary fermentation (to which Kombucha followers refer to shortcuts like “F2”) to create a refreshing flavor of Blackberry-Mint. Jasmine tea works well as a base of light floral flavors with relatively few bitter or tannic notes – a clean canvas for flavors and infusions.
* This recipe also offers a complete review of the entire Kombucha manufacturing process and is worth reading if you are new in Kombucha brewing.
The addition of fruit or plant infusions is a common practice when bottling of Kombucha. While these silver ingredients mainly beverage, the natural sugars of the fruit provide additional fuel to yeast to produce even more carbon dioxide – the key to the sparkling quality that we associate with kombucha. Fresh planting equipment, whether fruits, herbs or even vegetables, also serves as an additional source of wild yeasts, which can help accelerate fermentation. Fresh fruits can be added in pieces or puree or juice during traffic jam.
In this recipe, I add a puree of blackberries and mint in the second fermentation – strong but complementary flavors which result in a refreshing, aromatic and deeply crimson Kombucha. The mixture of the mixture increases the surface of the infusion, causing a more intense flavor while requiring less fruit. I also add a small amount of sugar to the puree, which guarantees that there is a lot of sucrose available for the second fermentation.
A common problem when using kombucha fruit purees is the amount of sediment and pulp that they introduce into the drink; Even seeds can be found in the finished drink. Although the pulp and the seeds do not negatively affect the quality of fermentation, they can make the kombucha cloudy, fibrous and otherwise “large” rather than clear and smooth. To alleviate the pulp in this recipe, I paste the puree through a few layers of warming before putting bottled.
Since there is so much sugar added and many potential sources of wild yeast, the second fermentation occurs quickly in this recipe – as little as two days during fermentation at warmer temperatures (about 80 ℉). The resulting kombucha has large sparkling bubbles and has a lot of light and slightly bitter tail flavor that plays beautifully with the mint cooling aroma.
December 2022
This Kombucha DIY is refreshing and better than bought in store
Cook mode
(Keep the screen awake)
For the first fermentation:
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12 cups (2880 ml)) filtered Or distilled watersplit
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1 1/4 cups sugar (8 3/4 ounces; 248 g))
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1/4 cup (24 g)) jasmine tea clocks
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2 cups (473 ml)) jasmine Or Kombucha green start tea (see note)
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1 Scoby (see note)
For the second fermentation:
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1 1/2 books (680 g)) costs Or Degree frozen blackberries
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3 ounces (85 g)) Fresh mint leaves
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2 tablespoons (25 g)) sugar
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For the first fermentation: In a large saucepan of 4 quarters or more, mix 4 cups (960 ml) of water with the sugar and bring to a boil over high heat, stirring from time to time to help completely dissolve the sugar. Turn off, incorporate the tea leaves and drop until tea records approximately 150 ° F (65 ° C) on an instant reading thermometer, about 15 minutes. Incorporate the 8 remaining cups (1920 ml) and let cool until tea records 85 to 90 ° F (30 to 32 ° C).
SERIOUS PLATS / TIM Chinese
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Adjust a fine mesh colander to a glass jar of a gallon that was made in a dishwasher or disinfected cycle with a product like Star San. Pass tea through him; Throw the tea leaves. Incorporate the Kombucha starter until it is well distributed. Place Scoby gently on the top (you should have at least 2 inches of head space in the pot after adding the scoby). The SCOBY can float or run at the bottom of the pot; either is normal.
SERIOUS PLATS / TIM Chinese
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Cover a pot with a double layer of coffee filters and fix with an elastic. Keep in a dark zone between 70 and 80 ° F (21 to 27 ° C) and let ferment until the Kombucha tastes acid bubbles and small climbs on the surface, and a new layer of scoby was formed on the surface, about 7 days and up to 4 weeks (the pH should record approximately 2.9 on a pH meter or pH).
SERIOUS PLATS / TIM Chinese
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For secondary fermentation: Adjust a fine mesh colander to a medium bowl. The line coach with 3 layers of colon, leaving a 6 -inch overhang on all sides. In a culinary robot, treat the blackberries, mint and sugar, stopping once halfway to scrape the sides, until the mixture is puree, about 1 minute. Scrape the blackberry puree in the colander and let the juice flow into a bowl. Gather the game overhanging, twist to close, then press the puree to release as much juice as possible; You should have about 1 1/2 cup of juice (355 ml) once finished.
SERIOUS PLATS / TIM Chinese
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Wash and dry carefully five 16 ounce glass bottles (1 pint) or glass bottles. Using clean hands, remove Kombucha scoby and place it on plate. Then, using a funnel, fill each bottle with 1/4 cup of blackberry juice (60 ml). Stir the kombucha with a wooden spoon, ensuring that the sediments are uniformly dispersed, then fill each bottle of kombucha, making sure to leave 1 to 1 1/2 inches of head space in each bottle (you should have about 2 cups of additional kombucha which will not enter the 5 bottles; this Kombucha can be used as a starter for your next lots). Seal the bottles and store in a dark area between 70 and 80 ° F (21-27 ° C) until the drink reaches the desired carbonation level, from 3 days to 2 weeks. Periodically check a bottle to monitor carbonation: it is ready when you see small bubbles go up fairly quickly up, even when it is capped; If you use torsion caps, the cap will appear slightly when a good carbonation level is reached; If you use top bottles, you may need to open a bottle to check the carbonation, reducing if there is not enough petizz. When Kombucha reached the desired carbonation level, move the bottles in the refrigerator and store up to 8 weeks.
SERIOUS PLATS / TIM Chinese
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Continue to brew the future prizes of Kombucha: Repeat steps 1 to 5 using the remaining kombucha as a starter with SCOBY reserved and new lots of the BlackBerry-Mint puree.
Special equipment
Large fine mesh colander, glass jar of a gallon, funnel, large coffee filters, five 16 ounce hoods (1-Pint) or rotation bottles; dishwasher or disinfectant like Star San (for cleaning ships); pH meter or pH bands
Notes
Starter tea can come from a previous lot (preferred) or a bottle of kombucha bought in store. Use a jasmine or unavored green tea kombucha if possible. For best results, use jasmine or green tea kombucha from a previous lot.
The best source of Scoby is a friend or knowledge that regularly brews Kombucha. You can also buy them commercially, but note that the SCOBY which are sold dry or not submerged in the start -up liquid tend to occur weakly compared to those sold fresh and wrapped in the starter tea
Advance and storage
The finished bottle kombucha can be refrigerated up to 8 weeks.
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