The large batch made 13 bottles of lemon-blueberry. We pureed 2 pounds of frozen blueberry and added the juice of one and a half lemons. we used 1/3 cup of the lemon-blueberry and 1 Tablespoon of sugar.
We pulled at 5 days which was a mistake and it exploded on the ceiling. Blueberry is like strawberry and needs to be pulled 2-3 days. It tasted very good though and the lemon blueberry was delicious.
We used part of the large batch and medium batch to make 4 bottles of ginger kombucha. 1 teaspoon of grated ginger with 1/2 tablespoon sugar. We pulled this after 7 days, we could have used 1 tablespoon of sugar or pulled a bit sooner as it was slightly vinegary.
The remaining medium batch we used 1/2 tablespoon of sugar making 6 bottles.
The large batch tasted like strong sweet tea with little fermentation. We made 9 bottles of pineapple (from flash frozen pineapples) with 1/3 cup of pineapple puree and added 1/2 tablespoon of sugar. We also tried frozen mangoes pureed them and made 5 bottles with 1/3 cup puree and 1/2 tablespoon of sugar.
The medium batch was strong and we added 1/2 tablespoon sugar to make 8 bottles of plain.
We did another batch of tangerine dream w store bought tangerine juice as the citrus at the market was kinda small. Am hoping for some Cara Cara oranges soon. The grapefruit from the other week was not as sweet but still turned out. From the large batch we did 1/3 cup of tangerine juice, 1 tablespoon of sugar as the batch was not very sweet.
The medium batch we did plain w 1/2 tablespoon of sugar as that was not very sweet either.
It’s been a while since we have done a grape ape using 100% organic concord grape juice. The large batch was little weakish so we are going to have to go with a longer second fermentation. We used 1/3 cup of grape juice and 1/2 tablespoon of sugar.
The medium batch was perfect we used 1/2 tablespoon of sugar (but not too full). Was torn between a teaspoon of sugar and 1/2 tablespoon, would like one in between.
This batch of kombucha tea lacked the oolong flavor, was sour and almost lemon like in flavor. We are not sure if it was the tea is different (it smells different – more grassy) or human error. Both the large and medium batch that was brewed last week tasted watery with a lemon flavor. We could not taste the usual nutty oolong tea.
From the large batch, we made 8 bottles of orange kombucha using 1/3 cup of orange juice and 1 tablespoon of sugar. We made 4 bottles of rootbeer kombucha as well, using an organic rootbeer syrup. Two bottles contained 4 tablespoons of syrup and 1/2 tablespoon sugar (old caps) and two bottles contained 5 tablespoons of syrup and 1/2 tablespoon sugar (new caps).
The medium batch also tasted off but we made 8 bottles with 1/2 tablespoon of sugar and will see how this turns out.
Update: We pulled the orange after 5 days. It has that odd lemony flavor but works okay with the orange – still not up to usual quality. The rootbeer was gross and we dumped it. That will not happen again.
Today we made some more house bread (2 rounds) and a chocolate chip machine loaf. Here’s our Chocolate Chocolate Chip Bread recipe. It’s one of our favorites. I want to try a quick bread with banana and chocolate soon, or maybe just add some banana to this recipe.
Chocolate Chocolate Chip Bread
(from the Zojirushi Home Bakery Virtuoso Plus Recipe Book Chocolate Bread recipe)
320 g milk
1 large egg (beaten)
2 1/2 tbsp unsalted butter
545 g bread flour
3 tbsp sugar
2 tsp salt
2 tbsp unsweetened cocoa powder
2 tsp Rapid Rise yeast
90g (9 tbsp) chocolate chips (I used 115 g or 2/3 cup this time)
I did he Homemade Cycle with a 30 minute Rest, a 30 minute Knead, adding the chips slowly between 15 and 10 minutes remaining, let it rise 3 times (0:35, 0:20, 0:40) and baked it for 1:10.
Update: Hmmm, it just finished baking and it cracked on top. It also looks a little overdone on the sides. It didn’t seem to rise enough before starting to bake. I think with the extra kneading, chocolate and sugar it needs longer rise times, even with the Rapid Rise yeast. I think next time we’ll use ASF (Active Dry or the slower rising instant) yeast and do a 1 hr Rise 1 and a 2 hr Rise 2. We’ll see when we slice it if the 1:10 baking time was right. … ugh, we just sliced it and it pretty much sucks. First of all it tastes salty so I need to be more careful measuring. Next it has no chocolate chips. That’s right, by adding them early I beat them into non-existence. I continue to struggle with the additional ingredients. Especially with the chocolate chips, it’s less important that they be evenly mixed in than left intact. It was also overdone. So this was an epic fail in just about every way. Next time we’ll go back to the original recipe, using the Course 1 White setting, adding the chips at the beep, etc.