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Flavoured my second batch of hibiscus F1 today
I don't like using ground spices because it leaves a powdery gritty residue in the kombucha - so I got some whole nutmeg and crushed into nice big chunks using a meat tenderiser 😂
First time using both of these spices, so the quantities are complete stab in the dark. Used 3 whole nutmeg, and 5 cardamom pods - each in 2L of Hibiscus F1 - fingers crossed 🤞
(Oh and rockmelon = canteloupe, its an Aussie/Kiwi thing)
Green Tea F1
Beetroot 75g, Orange 50mL, Ginger 20g (1L of F1)
Beetroot 50g, Strawberry 150g (1L of F1)
Lychee 250g, Lime 40mL (2L of F1)
Mandarin 250mL, Cardamom 6 pods (2L of F1)
I usually flavour in 2L batches - but I wanted to play around with the beetroot a little so I split it into 2.
Much better ratio with the beets this time. Beetroot OJ Ginger is super yummy, and so is Beetroot Strawberry. The beetroot is still very much the dominant flavour though. Which is fine if you're a fan of beets (which I am) - but I do think it might be nice to try again for a more subtle mix. Maybe 4:1 fruit to beets.
Lychee Lime is amazing! Easily the best one from this brew. No notes, no tweaks, perfect the way it is - definitely gonna be doing it again.
Mandarin Cardamom is also a winner. I pulled the cardamom pods apart and bruised the seeds with the flat of a knife to release the flavour - and it worked. Nice strong cardamom flavour, not too overpowering - and it pairs really well with the mandarin. (I think cardamom would go well with any citrus).
All in all, a very successful brew 😁
For my mid-April main brew, I used the last of my Silver Needle white tea to make the F1. And for the F2 I did a couple of re-runs and one newbie.
Rockmelon & Cardamom
250g rockmelon, 5 cardamom pods, 2L F1
This time I peeled open the cardamom pods and it worked! And it's gooooood! The cardamom blends beautifully with the floral flavour of the silver needle tea, and the light sweetness of the rockmelon... It's a match made in heaven 😇
Apple & Cinnamon
300g apple, 8 cinnamon quills, 2L F1
I used 8 sticks of cinnamon (8!!) and I let it soak for an extra day - but the cinnamon flavour still come through!?! At this point I'm starting to think I bought a dud batch cinnamon. Fortunately, apple silver needle kombucha is great all on its own 😋
Cherry & Thyme
250g cherries, 6 sprigs of thyme, 2L F1
... um, yeah, so I got a little carried away with the thyme 🤭 It's a really a nice combo, but 6 sprigs was too many. I'll definitely be trying it again, probably with half as much thyme.
All in all, a good set of flavours - and the learning curve continues
Main brew flavoured & bottled
Early impression are mixed:
First time using kiwi and I really like it. I think it'd be a good one to pair with other fruits, especially berries or melons.
The jasmine flavour in the strawberry batch didn't really come through. I used 2tbs of dried jasmine flowers in 2L - which was perfect when I paired it with mango - but I think I should probably double it when its its paired with stronger flavoured fruits, like berries.
And the cinnamon flavour in the apple batch also didn't come through. I used 2 cinnamon stricks - next time I'll try 4
It's bottling day!
(Again! Next time I do a side brew I'll be more careful about the timing. Two brews ready at the same time is so much work 😅)
Both taste great. Colour-wise the Pineapple & Lime is the winner I think the key with butterfly pea is to go with fruits that have little or no colour of their own, that way you keep that lovely deep purple.
This is why I do a carbonation test bottle for each flavour...
I use soft sparkling water bottles. Fill them to about 3cm from the top. Squeeze out the excess air. And seal it.
As the kombucha carbonates, it's slowly fills the bottle back out. When the bottle is nice and firm, I know the brew is ready.
The first pic is immediately after bottling, the second is about 10hrs later, and they're all at different stages.
The strawberry bottle has already popped back into shape. It's not firm yet, but I wouldn't be surprised if it is by tomorrow morning. And the mango is a little further along than the pineapple, but not by much.
Carbonation relies on sugar content. The kombucha feeds on the sugar and converts it into C02. So generally, fruits with a higher sugar content will make the kombucha carbonate faster. Which is why each flavouring carbonates at a different rate.
Lots going on today!
Bottled my main brew
Should be ready in 2-5 days
Butterfly pea F1 side brew was ready to be flavoured.
Butterfly pea tea is often made with lemon & honey - so I decided to go heavy on the citrus and sweet tropical fruits.
Pineapple & Lime
200g + 20ml in 2L
Passionfruit, Lemon & Lime
130g + 40ml + 40ml in 2L
And! I cracked out the Strawberry Hibiscus & Ginger as an afternoon treat - and it is gooooood 😋
My green tea F1 tasted ready today, so it's time to flavour 😍
Mango & Basil
200g + 15g in 2L
Pineapple & Turmeric
200g + 10g in 2L
Strawberry Orange Lemon & Basil
150g + 60mL + 60mL + 15g in 2L
First time using turmeric so I'm very curious to see how that works out. (Mental note: next time wear gloves when grating turmeric! I'm gonna have orange fingers for days 😂)
I've done strawberry basil before and it turned out great - but I felt like it might work well with something a little more tangy, so this time I added citrus.
And I had some left over mango and loads of basil so I figured why not chuck those two together n see what happens 😁
