by Barbara Tajima | Nov 11, 2018 | Kombucha
This week we increased the large batch to 1.5 gallons and and our 1 gallon batch is now the “small batch”
Will be making apple juice w the apples I picked w Becky and Ginger from apple trees on Jules’ Aptos vineyard home.
OK here’s the new recipe for the nute:
Large batch:
- 1.5 gallons (24 cups) water
- 48 grams tea
- 3 cups sugar
- 3 cups starter buch
Small batch:
- 1 gallon (16 cups) water
- 32 grams tea
- 2 cups sugar
- 2 cups starter buch
At least I’m hoping that’s the water situation. I figure we lose a cup of water in the tea so hopefully we’ll add an additional cup. We can only brew 20 cups at a time so we’ll have to add 4 cups of cold water to the big batch.
Barbara pureed the apples she picked w Becky and Ginger from apple trees on Jules’ Aptos vineyard home and created a concoction of apple puree, sugar, cinnamon, water and a squeeze of lemon. We’ll use 1/3 cup of that with 1/2 tbsp of sugar. The small batch we’ll flavor with just 1 tsp sugar.
by Barbara Tajima | Oct 1, 2018 | Kombucha
From our awesome neighbor Rindon…
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And from our own liliko’i vine …
We just got 3 bottles of passion fruit and used the rest of the big batch for strawberry. We used 1/3 cup of strawberry puree and 1/2 tbsp of sugar and 1/4 cup of passion fruit puree (de-seeded) with 1 tbsp sugar. This batch went 10 days and the passion fruit was young and tart so we used extra sugar everywhere. The plain even got a 1/2 tbsp this week. I built a pressure tester to try to help with the strawberry fermentation. It seems that 2 days isn’t enough and 3 days is too much. After 3 days the entire bottle ends up all over you kitchen ceiling and walls (not kidding!, just the the strawberry!, well, especially the strawberry). The passion fruit will probably take 5-7 days on the shelf to get fizzy.
I’ll try to update this post. Between the liliko’i and the pressure tester, we’re curious how it will turn out.
by Barbara Tajima | Sep 19, 2018 | Kombucha
We’ve been busy baking so we let this batch go a full 10 days in fermentation. It’s strong! We flavored the big batch with 1/3 cup of tangerine juice (pasteurized store-bought) and 1 full tbsp of sugar since there wasn’t much sugar left in the buch. For the plain we used 1/2 tbsp of sugar.
by Barbara Tajima | Sep 10, 2018 | Kombucha
This week we flavored the big batch with 1/4 cup of fresh squeezed lemon juice sweetened with sugar syrup (about 2 3/4 cups lemon juice with 8 pumps syrup) plus 1 tbsp of sugar. We are thinking this may be more like ice tea with lemon and that we could have used more lemon but we’ll see. Not sure how long the second fermentation should be. We’ll probably try one in about 5 days.
by Barbara Tajima | Aug 31, 2018 | Kombucha
Rindon brought us raspberries and strawberries today and we used them both. As usual we used 1/3 cup of puree with 1/2 tbsp sugar for the big batch and just 1 tsp of sugar for the small batch. We’ll let the strawberry go 2.5 days in 2nd fermentation. The raspberry we may give an extra 1/2 to 1 day as we think it’s slightly less explosive than the big bomb maker, strawberry.
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